A numerical rating used to evaluate the amount and distribution of intramuscular fat in meat. Marbling score affects meat quality and grading. For example, assessing marbling scores to select cattle with high meat quality for premium markets.
The fat content in milk, important for flavor and texture in dairy products. Butterfat is measured to determine milk quality and pricing. For instance, producing high-butterfat milk for making premium butter and cream.
The decrease in an animal’s weight, which can be caused by illness, poor nutrition, or stress. Weight loss is a concern for animal health and productivity. For instance, addressing weight loss in dairy cows by adjusting their diet and health management.
The system in cattle responsible for transmitting signals between the brain and body, including the brain, spinal cord, and nerves. For example, understanding the cattle nervous system to diagnose and treat neurological conditions.
The training programs that enhance employees’ understanding and ability to interact effectively with individuals from diverse cultural backgrounds. For example, offering food product cultural competency training to improve communication and inclusion in the workplace.
Regulations and guidelines that ensure the humane treatment of livestock, including housing, feeding, and handling practices. For example, adhering to animal welfare standards to ensure ethical and sustainable livestock production.
A method of crop irrigation that uses a rotating sprinkler system to distribute water evenly over a circular area. This system is efficient and can cover large fields. For example, center pivot irrigation is commonly used in arid regions to water crops like corn and wheat.
The study of economic principles and practices in the dairy industry, including production costs, pricing, and market trends. For example, analyzing dairy economics to optimize farm profitability and make informed business decisions.
The process of filling and sealing milk into containers for distribution and sale. Milk packaging helps preserve freshness and ensure consumer safety. For instance, using aseptic packaging techniques to extend the shelf life of milk and dairy products.
The involvement and interaction with local communities to promote food products and build relationships, including sponsorships, donations, and educational programs. For example, using food product community engagement to support local initiatives and enhance brand reputation.