Category: Dictionary

The study of microorganisms in dairy production, including their role in fermentation, spoilage, and food safety. For example, researching dairy microbiology to develop new fermentation techniques and improve product safety.

The practices used to manage the remains of harvested crops, including plowing, mulching, and composting, to improve soil health and reduce pests. For example, using crop residue management techniques to recycle nutrients and enhance soil fertility.

A method of cooking beef using slow, indirect heat and smoke, often with a flavorful sauce. For example, producing beef cuts for barbecue and smoked meat products.

Farms that allow visitors to pick their own fruits, vegetables, and other produce, providing a hands-on agricultural experience. For example, operating a U-pick farm to offer fresh produce and attract visitors.

A primal cut of beef obtained from the back, known for its tenderness and flavor. Sirloin cuts include top sirloin and bottom sirloin. For instance, producing top sirloin steaks for grilling and roasting.

The practice of maintaining detailed health and management records for each calf. Recordkeeping helps track vaccinations, treatments, and growth. For instance, using software to manage the health records of calves and monitor their development.

The lining of the stomach of ruminant animals, known for its chewy texture and mild flavor. Tripe is used in various traditional dishes. For example, processing beef tripe for use in soups and stews.

A group of diseases affecting the respiratory system of calves, often caused by viruses, bacteria, or environmental factors. Respiratory diseases can impact growth and productivity. For example, vaccinating calves against respiratory pathogens to prevent outbreaks.

Compost produced through the breakdown of organic matter by earthworms. Vermicompost is rich in nutrients and beneficial microorganisms. For example, using vermicompost as a natural fertilizer to improve soil health and support healthy plant growth in a vegetable garden.

The programs and practices that promote the health and wellness of consumers, employees, and communities in the food production and distribution process, including nutrition, physical activity, and mental health. For example, developing food product health and wellness initiatives to support holistic well-being and enhance social impact.