The influence of the hydrologic cycle on the extent of sea ice with climatic implications

Multi-temporal satellite images, field observations, and field measurements were used to investigate the mechanisms by which sea ice melts offshore from the Mackenzie River delta. Advanced Very High Resolution Radiometer (AVHRR) satellite data recorded in 1986 were analyzed. The satellite data were geometrically corrected and radiometrically calibrated so that albedo and temperature values could be extracted. The investigation revealed that sea ice melted approximately 2 weeks earlier offshore from the Mackenzie River delta than along coasts where river discharge is minimal or non-existent. There is significant intra-delta variability in the timing and patterns of ice melt. An estimation of energy flux indicates that 30 percent more of the visible wavelength energy and 25 percent more of the near-infrared wavelength energy is absorbed by water offshore of the delta compared to coastal areas with minimal river discharge. The analysis also revealed that the removal of sea ice involves the following: over-ice-flooding along the coast offshore from river delta channels; under-ice flow of 'warm' river water; melting and calving of the fast ice; and, the formation of a bight in the pack ice edge. Two stages in the melting of sea ice were identified: (1) an early stage where heat is supplied to overflows largely by solar radiation, and (2) a later stage where heat is supplied by river discharge in addition to solar radiation. A simple thermodynamic model of the thaw process in the fast ice zone was developed and parameterized based on events recorded by the satellite images. The model treats river discharge as the source of sensible heat at the base of the ice cover. The results of a series of sensitivity tests to assess the influence of river discharge on the near shore ice are presented

Home curing bacon for a mild flavor (2006)

Most people eat bacon because they like it, not for its nutritional value. Country-cured bacon is usually more salty and less desirable than commercially prepared bacon. This guide will outline procedures for curing bacon to get a mild flavor

Beef carcass grading and evaluation (1993)

Evaluation of beef quality and composition is important to cattle producers, meat packers and retailers, and consumers. Consumers desire cuts of beef that are lean, nutritious, and possess desirable eating characteristics. Meat researchers have developed reliable methods for measuring the factors that influence eating characteristics and factors affecting yield of lean cuts. Using these evaluation techniques, producers and packers can produce and sell carcasses that meet consumer demand.Reviewed October 1993 -- Extension website

Recommendations for aging beef (1993)

The main reason for aging beef is to improve tenderness and flavor of the meat so that if properly cooked it will be more satisfying to the consumer. Proper aging of beef results in a combination of changes that many people appreciate

Home slaughtering and processing of beef (1993)

This article cites the proper method and precautions for slaughtering beef cattle at home

Effect of increasing live weight from 220 to 300 pounds on pork carcass characteristics

Digitized 2007 AES MoU.Includes bibliographical references (pages 18-19)

Country curing hams (1993)

Many people like the flavor of hams that have been cured country style. Their characteristic flavor is quite different from mild-cured commercial hams

Home slaughtering and processing of beef (1989)

A beef animal selected for slaughter should be healthy and in thrifty condition. Keep the animal off feed 24 hours before slaughter, but provide free access to water. Don't run or excite the animal prior to slaughter because this may cause poor bleeding and give the carcass a bloody appearance. The weather, especially expected temperatures the few days following slaughter, is extremely important. Night temperatures should be 32 degrees F or lower for the carcass to chill properly without refrigeration. The meat will spoil if improperly chilled and stored during warm weather. Also, during extremely cold weather, the meat should be protected from freezing by covering it with a clean cover.Reprinted 11/89/5M

Factors influencing retail pork marketing

Digitized 2007 AES MoU.Includes bibliographical references (page 26)

Effects of pre-slaughter feeding regimen on beef carcass characteristics

Digitized 2007 AES MoU.Includes bibliographical references (pages 17-18)