Drs. Francisco Najar and Phil Bass speak with Dr. Joe Mac Regenstein, professor emeritus at Cornell University. Dr. Regenstein is one of the country’s leading experts on religious slaughter and discusses the basics of kosher and halal meat.
During a global pandemic, one key advantage of a proactive employee-training program is ensuring employees are trained on proper restriction and exclusion of personnel within the establishment related to employee sickness.
Technologies for oven, fryers and smokehouses during the past few decades have been evolutionary, which explains many of the improvements the industry is seeing currently and is expected to see in the future.
Postnatal heat stress costs the U.S. livestock industry approximately $2 billion annually (St-Pierre et al., 2003), with about $1 billion attributed to swine specifically (Pollman et al., 2010).
Drs. Francisco Najar and Phil Bass interview chemical engineer and meat scientist Diana Huerta, an Applications Engineering Manager for Sealed Air Corp. She uses the knowledge from both parts of her education to discuss packaging in the meat industry, as well as the role of automation in the industry.
The North American Meat Institute released new industry-wide “Food Safety Equipment Design Principles” for all equipment used in meat and poultry establishments to address food safety hazards.
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