Sous vide processing: effect of time and temperature on the tenderness of knuckle bovine cuts by Suelen Cristina dos Santos Carvalho, Vanessa Cristina Francisco, Kalisa Fernanda Silva, Stanislau Bogusz Junior, Renata Tieko Nassu

“…It is concluded that, for the knuckle cut, cooking using the sous vide method at 65 °C with cooking times ranging from 60 to 120 minutes was the most favourable for achieving tender meat.…”
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Shopping for Health: Herbs and Spices by Jenna A. Norris, Wendy Dahl

“…Herbs and spices have been used for hundreds of years in cooking and medicine. They add a wide range of flavors to food and may also provide health benefits. …”
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Keeping Food Safe: Choosing and Using Food Thermometers in Homes by Claudia L. Peñuela, Amy Simonne, Isabel Valentin-Oquendo

“…Proper cooking of foods to safe internal temperatures is one of the most effective ways to prevent foodborne illnesses. …”
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Keeping Food Safe: Special Tips for Potluck Parties by Claudia Peñuela, Amarat Simonne

“…To decrease your risk of foodborne illness, itis very important to follow the “two-hour rule” and refrigerate all prepared foods within two hours of purchasing or cooking. Read this 2-page fact sheet for more potluck food safety tips. …”
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Shopping for Health: A Menu for One by Morgan Denhard, Wendy Dahl

“…In today’s busy world, many Americans find themselves cooking meals for one. Older adults and college students alike face the challenge of making meal preparation a priority when no one else is depending on them to create a balanced meal. …”
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A Re-Designed Efficient Charcoal Stove. by Mwesigwa, Lourdel

“…The study aimed to design a charcoal stove that optimizes energy from the cold start phase, hot start phase, and after cooking for food warming purposes. The study was based on two specific objectives to design a charcoal stove that utilizes fuel efficiently through high conductivity and heat loss prevention mechanisms and to add high heat retention features/accessories to the stove much longer after active cooking has stopped for food warming purposes. …”
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Optimal control analysis of Taenia saginata bovine cysticercosis and human taeniasis by Damian, Kajunguri, Joshua, A. Mwasunda, Jacob I, Irunde

“…The results indicate that a strategy which focuses on improving meat cooking and treatment of humans with taeniasis is the optimal strategy for diseases’ control.…”
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Sous Vide Cookery: Foodservice Application for Larger, Less Tender Cuts by Chad Carr, Derek Griffing, Kaylie Madore, Dwain Johnson, Jason Scheffler, João Neto

“…The piece also offers tips on cooking, chilling, storing, and reheating large cuts of meat. …”
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Design and Development of a Vertical Paddle Semi Automated Garri Frying Machine by C.P. Nwadinobi, J.C. Edeh, K.I. Mejeh

“…The quality of the final product is much dependent on this processing stage which is a combination of simultaneous cooking and drying processes. This work presents the development of a garri fryer and the performance evaluation of the machine at various operational parameters. …”
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Florida 4-H Tailgate: Meat Selection by Chad Carr, Brian Estevez, Sonja Crawford, Jason Scheffler, George Baker, Ed Jennings, Mark Mauldin

“…This program will strive to promote enjoyable outdoor cooking experiences, encourage the incorporation of animal protein in the diet in order to combat childhood obesity, improve youth nutritional knowledge and cooking skills, and impart knowledge about safe handling and proper degree of doneness to produce safe and delicious meat dishes. …”
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Florida 4-H Tailgate: Fire-Building by Chad Carr, Brian Estevez, Sonja Crawford, Jason Scheffler, George Baker, Ed Jennings, Mark Mauldin

“…This program will strive to promote enjoyable outdoor cooking experiences, encourage the incorporation of animal protein in the diet in order to combat childhood obesity, improve youth nutritional knowledge and cooking skills, and impart knowledge about safe handling and proper degree of doneness to produce safe and delicious meat dishes. …”
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Pork Retail Identification Cuts by Brian J. Estevez, Chad Carr, Larry F. Eubanks

“… A visual representation of the pork retail cuts along with suggested cooking methods. …”
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