Search for tag: "meat"

Meeting the Demand for Meat Processing (1/30/21)

We travel to Logan County to see how CARES Act funding is helping local meat processors through the pandemic. For Extension fact sheets & more visit https://extension.okstate.edu SUNUP is a…

From  Kurtis Hair 0  

How to Cut a Chicken

OSU Extension Food Specialist, Barbara Brown, has a special guest, Jake Nelson, a Meat Processing Specialist, to help us get the most from our poultry dollars. Jake shows us how to cut a whole…

From  Elizabeth Brock 0  

Oklahoma Gardening Episode #4644 (05/02/20)

Segment 1 1:20 In this episode of Oklahoma Gardening, Host Casey Hentges direct sows squash, Black Beauty Zucchini, moonflowers, and cucumbers in a raised bed. Segment 2 8:25 OSU Extension…

From  Elizabeth Brock 0  

Cattle Market Update

Current information on the cattle market with details on beef prices, exports, imports, production, and consumption.

From  Roxanne Gray 0  

Red Meat Arachnophobia

The connection between your favorite food and a tick bite is tied closer than you would expect.

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Natural Nitrate Changing Labeling Requirements

Chemical nitrate is responsible for changes in color of cured meats that consumers notice. Shifts towards natural forms of nitrate are allowing meat processors to turn towards adding vegetable…

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"Eat Local" Meat Movement

With more consumers interested in the farm-to-table movement, there is an increased demand in the "eat local" meat movement.

From  FAPC 0  

Faces of FAPC - Sabra Billups

Meet Sabra Billups, a food science master's student who found her place at OSU through FAPC.

From  Chase Rheam 0  

SUNUP: We're thick with ticks!

SUNUP talks ticks with Dr. Susan Little, of Oklahoma State University’s Center for Veterinary Health Sciences.

From  Kurtis Hair 0  

SUNUP: Farm to fork

SUNUP looks at a unique partnership that brings locally sourced meats to Oklahoma students and communities.

From  Kurtis Hair 0  

Food Whys: Ground Hog (Sausage)

In Food Whys, as we get closer to Groundhog Day, Jake Nelson explains what goes into making sausage.

From  Agricultural Communications Services, Division of Agricultural S 0  

Holiday Food Safety Tips

OSU's Robert M. Kerr Food & Agricultural Products Center recommends food safety tips when preparing those holiday meals.

From  Mandy Gross 0  

FAPC Processing Facility Meets Oklahoma's Food Industry Needs

OSU's Robert M. Kerr Food & Agricultural Products Center has pilot processing facilities for meat, cereals, dairy, and fruit and vegetables, as well as specific unit operations for thermal…

From  FAPC 0  

FAPC Offers Contemporary Processing Techniques with Spiral Oven

Unitherm Food Systems in Bristow, Oklahoma, donated a spiral oven to OSU's Robert M. Kerr Food & Agricultural Products Center for research and development of food products.

From  FAPC 0  

OSU ROTC's Welcome Back Meat-Burn

Twice a year, military veterans hold a "meat burn" to bring new cadets and established cadets together....

From  OSU Communications 0  

Food Whys: Smoking Meats

Jacob Nelson teaches viewers about the compounds involved in smoking meat.

From  Agricultural Communications Services, Division of Agricultural S 0