I.
Troubleshooting &
Training
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| 1 |
Nutritional Research (Experimental Design &Testing of Feedstuffs) |
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| 2 |
Biosecurity Plan Development & Analysis |
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| 3 |
Animal Handling & Euthanization Assessment & Training |
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| 4 |
Genetic Evaluation (Live Animal Performance & Meat Quality) |
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| 5 |
On-Farm Troubleshooting |
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| 6 |
Nutrient Profile Analysis |
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| 7 |
Trucker Quality Assurance Training |
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| 8 |
Pork Quality Assurance Level III Training |
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| 9 |
Niche Market Identification |
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| 10 |
HACCP Analysis |
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| 11 |
Third Party Animal Welfare Assessment |
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| I |
Blood
&Tissue Metabolites |
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|
1.
Glucocorticoid Levels |
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2.
Catecholamine Levels |
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3.
Antibiotic Residues† (urine, kidney, muscle
tissue) |
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4.
Pre- and Post-harvest† Microbial Load (carcass) |
|
| II |
Feed
and Water |
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1.
GMO Testing of Feedstuffs |
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2.
Drinking Water Quality Testing |
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III.
On-Line Carcass Assessment
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| 1 |
Hot Carcass Weight |
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| 2 |
Cold Carcass Weight |
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| 3 |
Muscle Score (scale of 1-3) |
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| 4 |
Carcass Length (in.) |
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| 5 |
Backfat Thickness (1st-rib,
10th-rib, last lumbar; in.) |
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| 6 |
Fat Color |
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| 7 |
pH45 (gluteus
medius and longissimus) |
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| 8 |
pH24 (gluteus
medius and longissimus) |
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| 9 |
Incidence and Location of
Postmortem Bruising and Ecchymosis |
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| 10 |
Loin Muscle Area (in.2) |
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| 11 |
Primal Yields
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12 |
Ulcer Scores |
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| |
IV.
Meat Quality Assessment
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| 1 |
Intramuscular Fat
Content (3rd-rib, 10th-rib, sirloin) |
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| 2 |
Subjective Color (3rd-rib, 10th-rib, sirloin)
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|
| 3 |
Firmness (10th-rib) |
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| 4 |
Objective Color (Minolta CR-300 colorimeter) |
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| 5 |
Purge Loss |
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| 6 |
24/48 hr. Drip Loss |
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| 7 |
Belly Flex (Scale of 1 to 3) |
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| 8 |
Belly Thickness (obtained at 8 distinct depots, in) |
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| 9 |
Carcass Dissection |
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| 10 |
Instrumental Palatability
(Warner/Bratzler shear
force) |
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| 11 |
Whole Muscle Shelf-Life (21 & 42 day storage) |
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|
12 |
Ground Product Shelf Life (color and odor analysis/
7 days) |
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|
13 |
Descriptive Attribute
Sensory |
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|
14 |
Testing† (consumer
panel of 6-10) |
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|
15 |
CEM Fat and Moisture
Analysis (AOAC approved) |
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16 |
aw (water activity) |
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17 |
Cooking Loss |
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