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Jun 15, 2021 to Jun 17, 2021 The Kansas State University Meat Animal Evaluation Team won National Champion honors at the 2021 Collegiate Meat Animal Evaluation Contest hosted in Manhattan, Kan. The team was recognized April 27 following the three-day competition. The event was previously known as the Aksarben (Nebraska spelled backwards) contest. It now rotates among host institutions across the country. The competition includes live market animal carcass predictions and pricing, breeding animal evaluation and a meat judging competition. It is a capstone judging experience for students with its incorporation of so many industry-applicable concepts. Results The K-State team placed first in the breeding, pork, sheep and market animal divisions of the contest. The team also took second place in the meats, communications and beef divisions. ....
Candace Krebs The Ag Journal The potential beef demand impact of Colorado’s recent “Meat-Out Day” declaration and pandemic-triggered problems with supply chain resiliency and market transparency were discussed during the recent K-State Cattlemen’s Day, held virtually this year. Last year’s event was held in Manhattan, Kansas, just one week before the first COVID pandemic lockdowns began around the country. Much of this year’s program was dedicated to making sense of the long-term ramifications of the pandemic on meat marketing and distribution. However, another top-of-mind issue that arose concerned a decision by Colorado Governor Jared Polis to proclaim March 20 as Colorado Meat Out Day, on the eve of National Agriculture Week and just days ahead of the traditional statewide Ag Day celebration. ....
In a research study conducted by Kansas State University, consumers chose meat products over substitute meat products. The study examined three ground beef examples, which had varying fat levels. These examples of meat, along with protein-based beef alternative products, were purchased in a Kansas grocery store. The three alternative-based products included products with a soy/potato-based protein mixture, a pea-based protein mixture and a soy-based protein mixture. All the products were formed into quarter-pound patties. After being formed into patties, they were frozen, thawed and then grilled. According to the K-State report, Consumer Sensory Evaluation of Plant-Based Ground Beef Alternatives in Comparison to Ground Beef of Various Fat Percentages, the meat products were favored over the plant-based ones, with all three meat products rating higher in overall flavor and liking. A portion of all six products were randomly served to 120 consumers. The samp ....