The introduction of COVID-19 caused unexpected changes for the world and will continue to have an impact on the agriculture industry for years to come. One of the industry segments directly hit by this change will be the beef packing segment.

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.

Post-packaging pasteurization offers protection without chemicals.

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.

Strong industry commitment evident in number of early registrations.

Challenges brought on by COVID-19 will hasten automation throughout supply.