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.
Hosts Drs. Francisco Najar & Phil Bass speak with Dr. Dale Woerner of Texas Tech University. Dr. Woerner and two of his graduate students join the podcast to discuss their work in beef research. The beef industry has been active in researching genetics, but the dairy cattle industry also has its share of issues that can hopefully be resolved by cross-breeding. Listen to hear more about the Texas Tech research can benefit both the beef and dairy industry.
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