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Commodity market dynamics: a systems analysis of fundamental relationshipsLandel, Robert Davis 12 1900 (has links)
No description available.
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Efficiency of some protein-rich supplements for pork productionCevallos, Felipe O. January 1924 (has links)
Thesis (Ph. D.)--University of Wisconsin--Madison, 1924. / Typescript. eContent provider-neutral record in process. Description based on print version record. Includes bibliographical references.
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The elasticity of the supply of hogsElliott, Foster Floyd, January 1926 (has links)
Thesis (Ph. D.)--University of Wisconsin--Madison, 1926. / Typescript. With this are bound: Adjusting hog production to market demand / by F.F. Elliott. Bulletin / University of Illinois (Urbana-Champaign campus). Agricultural Experiment Station ; no. 293. p. [501]-567 -- The nature and measurement of the elasticity of supply of farm products / F.F. Elliott. Reprinted from Journal of farm economics, July 1927, p. 288-302. Includes bibliographical references (leaves 101-103).
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An economic analysis of the futures market for pork belliesPowers, Mark J. January 1966 (has links)
Thesis (Ph. D.)--University of Wisconsin, 1966. / Typescript. Vita. eContent provider-neutral record in process. Description based on print version record. Includes bibliographical references.
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Effect of swine diets supplemented with magnesium sulfate and electroytes on pork qualityHumphreys, Joshua, January 2007 (has links)
Thesis (M.S.)--University of Missouri-Columbia, 2007. / The entire dissertation/thesis text is included in the research.pdf file; the official abstract appears in the short.pdf file (which also appears in the research.pdf); a non-technical general description, or public abstract, appears in the public.pdf file. Title from title screen of research.pdf file (viewed on October 29, 2007) Vita. Includes bibliographical references.
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Effects of pre-slaughter handling on pork quality from a smallholder abbatoirGajana, Christian Sabelo January 2011 (has links)
Effects of pre-slaughter handling on pork quality from a smallholder abattoir By Christian Sabelo Gajana A total of 158 pork samples from Landrace and Large White pigs were collected from Nxuba Municipal abattoir to determine the effects of pre-slaughter handling on pork quality. Technological quality attributes of pork such as pHu, L*, a*, b*, WBSF values, TL%, CL% EL% were determined. Breed differences were observed in ultimate pH (pHu) and redness (a*) with meat from the Large White having higher pHu and lower a* values than meat from the Landrace. Meat from pigs slaughtered in spring season had the highest (P<0.05) shear force values (27.6±1.58) while the lowest shear force values (18.5±1.58) were found in meat from pigs that were slaughtered in the autumn season. The lowest pHu and highest a* values were found in meat from 9 month-old pigs (5.3±0.07). The 6, 9 and 10 months had highest (P<0.05) than 7 and 8 months old pigs. Cooking loss and evaporation loss increased with age groups. Only distance and transportation time had a positive relationship to TL% of pork whilst no significant relationship was reported between all the other pre-slaughter variables and technological quality attributes of pork. Highest risks of PSE occurrences were observed with more space allowance of 0.4 m2 per 100 kg during transportation. Reduced risks of PSE occurrences were observed with space allowance of 0.35 m2 per 100 kg. The pHu were positively correlated to WBSF values (P < 0.001). The L* values were positively correlated to b* (P < 0.001), and negatively correlated to a* while CL and EL were positively correlated to L*. In the current study, a* values were positively correlated to b* (P < 0.001) but negatively correlated to EL (P < 0.01). There were iv positive correlations between CL and EL, Both CL and EL were positively correlated to WBSF values. The first four principal components (PCs) explained about 95% of the total variability for technological quality attributes of pork. It can be concluded that pig breeds vary in pHu and considerations should be made on different seasons of slaughter when assessing pork quality. Precautions should also be made on age categories of animal when improving the quality of pork. Transportation time, distance, stocking density, temperature and lairage time did not show significant relationship with technological quality attributes measured; except for transportation time and distance travelled which had a positive relationship with TL%. The risk of PSE increased with more space availability more than 0.4 m2 per 100 kg pig, but stocking density of 0.35 m2 per 100 kg was an ideal reduce the risk of PSE pork.
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Estimating oligopsony power in the United States market for slaughter hogs : an error correction approach /Sperling, Richard. January 2002 (has links)
No description available.
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An analysis of market structure and spatial price patterns for hogs and pork and pork products in Ohio /Lewis, James Hubert January 1960 (has links)
No description available.
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Interegional competition in beef and pork : a multiproduct spatial equilibrium investigation /Futrell, Gene A. January 1964 (has links)
No description available.
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The quality of pork roasts as influenced by the feeding of antibiotics to hogsParry, Hazel Eleanor. January 1955 (has links)
Call number: LD2668 .T4 1955 P37 / Master of Science
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