Category: Dictionary

The allantois of cattle, often used for medicinal purposes. For example, producing beef allantois for pharmaceutical and health applications.

The analysis of milk samples to assess quality, composition, and safety. Milk testing is essential for meeting regulatory standards and consumer expectations. For example, conducting regular milk tests to monitor somatic cell count, fat, and protein levels.

The virtual events and sessions that provide education, training, and networking opportunities for employees, including live presentations, panel discussions, and Q&A sessions. For example, hosting food product webinars and workshops to share knowledge and best practices.

The systematic evaluation of food production and processing practices to ensure compliance with safety standards and regulations. For example, conducting food product safety audits and inspections to identify and address potential risks.

The ovarian follicles of cattle, often used for medicinal purposes. For example, producing beef ovarian follicle for pharmaceutical and health applications.

The rectum of cattle, often used in traditional dishes and for making pet food. For example, producing beef rectum for culinary and specialty markets.

The tools and platforms used to collect, analyze, and report data related to food product performance, including sales, customer behavior, and market trends. For example, using food product analytics and reporting tools to inform business decisions and improve performance.

The efforts and programs that promote gender equality in the food production and distribution process, including pay equity, career advancement, and leadership development. For example, supporting food product gender equality initiatives to create a more equitable and inclusive industry.

Characteristics of a carcass, including weight, yield, fat thickness, and quality. Carcass traits are used to assess meat production efficiency and quality. For example, selecting cattle with desirable carcass traits to improve meat yield and quality.

The thickness of the fat layer over the back, measured at the 12th rib. Backfat thickness is used to assess fat cover and carcass quality. For example, monitoring backfat thickness in pigs to ensure optimal meat quality and processing efficiency.