Massive open online courses (MOOCs) offer a unique platform through which Extension can provide valuable education. We explored The Meat We Eat, a MOOC designed to create a more informed meat consumer and increase perceptions of transparency surrounding meat production. Compared to pretest respondents (n = 490), students who completed the posttest (n = 226) had an improved attitude toward meat and slaughter, an improved perception of the meat industry’s transparency, and increased knowledge. These findings suggest the relevance and value of MOOCs as Extension activities for improving knowledge and attitudes toward animal agriculture and other topics.

A visual representation of the lamb and variety meat retail cuts along with suggested cooking methods.

There is much interest in locally produced foods, but the federal, state, and local regulations can be confusing. This 5-page fact sheet is a “one-stop-shop” for Florida residents who want to sell meat from their own livestock and poultry. Written by Chad Carr, Jason Scheffler, Larry Eubanks, Ron Webb, Lee Cornman, Scotland Talley, and Steve Stiegler, and published by the UF Department of Animal Sciences, December 2014. (Photo: iStock/Thinkstock.com) AN316/AN316: 2021—How Do I Legally Sell Meat from My Own Livestock and Poultry in Florida? (ufl.edu)

Game meats provide wholesome and nutritious animal protein, but learning the regulations (and which agency has jurisdiction over which regulations) can be burdensome for those who want to be entrepreneurial. This 4-page fact sheet is a “one-stop-shop” for Florida residents who want to sell products from alligators, wild game, or their own farmed game or birds. Written by Chad Carr, Jason Scheffler, Larry Eubanks, Ron Webb, Lee Cornman, Scotland Talley, and Steve Stiegler, and published by the UF Department of Animal Sciences, December 2014. (Photo: iStock/Thinkstock.com) AN315/AN315: How Do I Legally Sell Meat from Alligators, Wild Game, or My Farmed Game or Birds in Florida 2021? (ufl.edu)

Two very similar finely textured beef products available commercially and produced from slightly different patented processes have received an increased amount of media attention recently, where they have been referred to as “pink slime.” This 4-page fact sheet is intended to answer some of the consumer questions that have arisen as a result of this increased attention. Written by Chad Carr, Dwain Johnson, Joel Brendemuhl, and Larry Eubanks, and published by the UF Department of Animal Science, July 2012. AN281/AN281: Facts and Frequently Asked Questions About Lean, Finely-Textured Beef (ufl.edu)

AN191, a 5-page report by Chad Carr, Larry Eubanks, and Ryan Dijkhuis, discusses production/marketing claims as defined by the USDA and addresses the differences between these products for food safety, human health, and eating quality. Includes USDA Organic, natural and naturally raised or produced, grass fed, and a discussion of the differences between specialty and commodity products. Includes references. Published by the UF Department of Animal Sciences, September 2007. AN191/AN191: Specialty Meat Marketing Claims: What's the difference? (ufl.edu)

AN247, a 4-page fact sheet by Chad Carr and Larry Eubanks, discusses cooling requirements for heavier weight hams to avoid bacterial contamination. Includes references. Published by the UF Department of Animal Science, July 2010. AN247/AN247: Summary of Alternative Cooling Procedures for Large Bone-In Hams (ufl.edu)

AN229, a 5-page illustrated fact sheet by Chad Carr, Ed Jennings, and Larry Eubanks, aims to provide consumers with a solid working knowledge of fresh meat terminology so that they can select meat cuts that will perform desirably in all recipes. Includes references. Published by the UF Department of Animal Science, October 2009. AN229/AN229: Fresh Meat Selection for Consumers (ufl.edu)

AN222, a 4-page fact sheet by Larry Eubanks, Chad Carr, and Chris Pantaleo, presents the results of a study to determine the growth of generic E. coli and aerobic bacteria as indicators of pathogenic bacteria on beef muscle held at 50°F for eight hours. Includes references. Published by the UF Department of Animal Sciences, November 2009. AN222/AN222: Growth of Generic E. coli and Aerobic Bacteria on Beef Muscle held at 50°F for 8 Hours (ufl.edu)

AN221, a 4-page fact sheet by Larry Eubanks, Chad Carr, and Ronald H. Schmidt, describes how to establish proper recordkeeping as an imperative part of the HACCP system of preventative accountability. Includes references. Published by the UF Department of Animal Science, August 2009. AN221/AN221: Hazard Analysis Critical Control Points (HACCP) Principle 7: Establish Record Keeping and Documentation Procedures (ufl.edu)

AN206, a 4-page fact sheet by C. Chad Carr and Larry Eubanks, reports the results of a study to determine the effect of not meeting the USDA’s suggested standard for chilling on the microbial growth and retail acceptability of bone-in, fully-cooked hams. Includes references. Published by the UF Department of Animal Science, October 2008. AN206/AN206: The Effects of Chilling Temperature of Bone-in Fully-Cooked Hams on Microbial Growth and Shelf Life (ufl.edu)

Revised! AN207, a 3-page fact sheet by Chad Carr and Larry Eubanks, describes the COOL labeling regulations for agricultural commodities, including the interim final rule released by AMS on July 28, 2008. Includes references. Published by the UF Department of Animal Science, August 2008.

AN203, a 3-page illustrated fact sheet by Chad Carr, Larry Eubanks, and Ryan Dijkhuis, provides a comprehensive list of USDA inspected meat animal slaughter facilities in Florida. Published by the UF Department of Animal Science, July 2008. AN203/AN203: USDA-Inspected Livestock Slaughter Facilities in Florida (ufl.edu)

AN197, a 6-page report by Chad Carr, Larry Eubanks, and Ryan Dijkhuis, discusses opportunities to add value to meat animals through existing specialty meat marketing programs and addresses potential challenges to developing a niche meat marketing program. Includes references. Published by the UF Department of Animal Sciences, April 2008.AN197/AN197: Adding Value to Livestock with Niche Meat Marketing Programs (ufl.edu)

AN204, a 4-page fact sheet by Chad Carr, Larry Eubanks, and Ryan Dijkhuis, explains the exemptions for custom and retail exempt meat processors, and also covers Florida Sunshine Law specific to meat processors. Published by the UF Department of Animal Science, September 2008. AN204/AN204: Custom and Retail Exempt Meat Processing (ufl.edu)

While the USDA regulation for meat inspection only requires that "all meat offered for sale must originate from a federally inspected slaughter facility," the USDA Food Safety Inspection Service (FSIS) allows two primary processor exemptions to this rule: custom and retail. These exemptions, available in their entirety within the Code of Federal Registers at http://www.access.gpo.gov/nara/cfr/waisidx_07/ 9cfr303_07.html, are complex and can be easily misinterpreted. Moreover, the state of Florida has a set of Sunshine Law statutes specific to meat processors. This report concisely explains the exemptions and also covers Florida Sunshine Law specific to meat processors.