Meat&Poultry - October 2011 - 37
adds. “We have found that most freshmen have little understanding of the opportunities that exist, so it is our intent to expose them early in their college career.” An emphasis in teaching meat science at Iowa State Univ. began in the early part of the 20th century. In 1959, ISU became the fi rst university to have a full-time meat extension appointment with the hiring of Robert Rust, Ph.D. In the early 1960s, when carcass evaluation became an important part of meat science, Iowa State developed a meat display trailer that was hauled to county fairs and various events, showing different cuts that came from a carcass. During the 1970s, processed meats and valueadded products were becoming more important, so the university hired Joe Sebranek Ph.D., to teach a processed meat class, and his course has evolved
as an educational mainstay at the university ever since. The university built a new meat lab in 1978 at a cost of $3.9 million. In 1978, the program began offering short courses, including specialized courses, such as cured meat processing and dry and semi-
dry sausage production. In 1992, with the help of Dr. Dennis Olson, ISU’s Linear Accelerator Facility was built, making it one of only two universities in the US offering oncampus irradiation of food, a service it offers to private industry for a fee. Courses in meat science include fresh meats, processed meats, foods of animal origins, issues in food safety,
independent studies, food chemistry, food laws, regulations and the regulatory process, food quality assurance, sensory evaluation of food, food analysis, food product development, foodborne hazards, food microbiology, food processing and microbiological safety of foods of animal origin. Graduate level courses can include advanced meat science, advanced meat processing microbiology and special topics. Iowa State’s meat short courses have always been considered among the best in the nation. Courses coming up over the next few months include its famous sausage and processed meats short course, HACCP, basic sausage short course, cured meat short course, dry and semi-dry sausage short course. Currently, there are eight Meat Science graduate students in the department of animal science working
www.MeatPoultry.com • October 2011 • Meat&Poultry • 37
http://www.afsnj.com
Meat&Poultry - October 2011
Table of Contents for the Digital Edition of Meat&Poultry - October 2011
Meat&Poultry - October 2011
Contents
Commentary - Cause for concern
Business Notes
WRIGHT BRAND BACON - Wright can’t go wrong
WRIGHT BRAND BACON - Recloseable challenges
Versatile Protein - Bacon’s on fi re!
Education - Training for tomorrow
Small Business Matters - From dream to reality
Jerky Processing - Perfect pairing
Meat Processing Operations & Engineering - The Phoenix rises
Meat Processing Operations & Engineering - Pest patrol
From the Corral - Slaughter without stunning
Names in the News
New Product Showcase
Classified Advertising
Advertisers
The Insider
Meat&Poultry - October 2011 - Meat&Poultry - October 2011
Meat&Poultry - October 2011 - 2
Meat&Poultry - October 2011 - Meat&Poultry - October 2011
Meat&Poultry - October 2011 - 2
Meat&Poultry - October 2011 - 3
Meat&Poultry - October 2011 - Contents
Meat&Poultry - October 2011 - 5
Meat&Poultry - October 2011 - 6
Meat&Poultry - October 2011 - 7
Meat&Poultry - October 2011 - Commentary - Cause for concern
Meat&Poultry - October 2011 - 9
Meat&Poultry - October 2011 - Business Notes
Meat&Poultry - October 2011 - 11
Meat&Poultry - October 2011 - 12
Meat&Poultry - October 2011 - 13
Meat&Poultry - October 2011 - 14
Meat&Poultry - October 2011 - 15
Meat&Poultry - October 2011 - 16
Meat&Poultry - October 2011 - 17
Meat&Poultry - October 2011 - WRIGHT BRAND BACON - Wright can’t go wrong
Meat&Poultry - October 2011 - 19
Meat&Poultry - October 2011 - 20
Meat&Poultry - October 2011 - 21
Meat&Poultry - October 2011 - 22
Meat&Poultry - October 2011 - 23
Meat&Poultry - October 2011 - WRIGHT BRAND BACON - Recloseable challenges
Meat&Poultry - October 2011 - 25
Meat&Poultry - October 2011 - Versatile Protein - Bacon’s on fi re!
Meat&Poultry - October 2011 - 27
Meat&Poultry - October 2011 - 28
Meat&Poultry - October 2011 - 29
Meat&Poultry - October 2011 - 30
Meat&Poultry - October 2011 - 31
Meat&Poultry - October 2011 - Education - Training for tomorrow
Meat&Poultry - October 2011 - 33
Meat&Poultry - October 2011 - 34
Meat&Poultry - October 2011 - 35
Meat&Poultry - October 2011 - 36
Meat&Poultry - October 2011 - 37
Meat&Poultry - October 2011 - 38
Meat&Poultry - October 2011 - 39
Meat&Poultry - October 2011 - 40
Meat&Poultry - October 2011 - 41
Meat&Poultry - October 2011 - 42
Meat&Poultry - October 2011 - 43
Meat&Poultry - October 2011 - 44
Meat&Poultry - October 2011 - 45
Meat&Poultry - October 2011 - 46
Meat&Poultry - October 2011 - 47
Meat&Poultry - October 2011 - 48
Meat&Poultry - October 2011 - 49
Meat&Poultry - October 2011 - 50
Meat&Poultry - October 2011 - 51
Meat&Poultry - October 2011 - 52
Meat&Poultry - October 2011 - 53
Meat&Poultry - October 2011 - 54
Meat&Poultry - October 2011 - 55
Meat&Poultry - October 2011 - 56
Meat&Poultry - October 2011 - 57
Meat&Poultry - October 2011 - Small Business Matters - From dream to reality
Meat&Poultry - October 2011 - 59
Meat&Poultry - October 2011 - 60
Meat&Poultry - October 2011 - 61
Meat&Poultry - October 2011 - 62
Meat&Poultry - October 2011 - 63
Meat&Poultry - October 2011 - Jerky Processing - Perfect pairing
Meat&Poultry - October 2011 - 65
Meat&Poultry - October 2011 - 66
Meat&Poultry - October 2011 - 67
Meat&Poultry - October 2011 - 68
Meat&Poultry - October 2011 - Meat Processing Operations & Engineering - The Phoenix rises
Meat&Poultry - October 2011 - 70
Meat&Poultry - October 2011 - 71
Meat&Poultry - October 2011 - 72
Meat&Poultry - October 2011 - 73
Meat&Poultry - October 2011 - 74
Meat&Poultry - October 2011 - 75
Meat&Poultry - October 2011 - 76
Meat&Poultry - October 2011 - 77
Meat&Poultry - October 2011 - 78
Meat&Poultry - October 2011 - 79
Meat&Poultry - October 2011 - 80
Meat&Poultry - October 2011 - 81
Meat&Poultry - October 2011 - Meat Processing Operations & Engineering - Pest patrol
Meat&Poultry - October 2011 - 83
Meat&Poultry - October 2011 - 84
Meat&Poultry - October 2011 - 85
Meat&Poultry - October 2011 - From the Corral - Slaughter without stunning
Meat&Poultry - October 2011 - 87
Meat&Poultry - October 2011 - Names in the News
Meat&Poultry - October 2011 - New Product Showcase
Meat&Poultry - October 2011 - 90
Meat&Poultry - October 2011 - 91
Meat&Poultry - October 2011 - 92
Meat&Poultry - October 2011 - Classified Advertising
Meat&Poultry - October 2011 - 94
Meat&Poultry - October 2011 - 95
Meat&Poultry - October 2011 - 96
Meat&Poultry - October 2011 - Advertisers
Meat&Poultry - October 2011 - The Insider
Meat&Poultry - October 2011 - 99
Meat&Poultry - October 2011 - 100
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http://digital.meatpoultry.com/sosland/mp/2003_12_01
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