Extension/Outreach: Meats

Extension Meat Science Programs

Website: http://meatsci.osu.edu/

Ohio has the second greatest number of small meat processors in the USA, and Hazard Analysis and Critical Control Point (HACCP) training is essential for the survival of these small businesses. Foodborne illness generally occurs from microbes that normally populate the gastrointestinal tract of food animals. A single food recall can put a meat processor out of business given the expense and the potential lawsuits that result. In addition, meat processors must meet USDA Food Safety and Inspection Service Guidelines for labeling of products for accurate and standardized presentation to the consuming public.

Dr. Lynn Knipe conducts HACCP training courses, a Meat and Poultry labeling course, and a Thermal Processing of “Ready to Eat” products program.

The meat science program at The Ohio State University is active not only in research and teaching students, offering a meat science major and minor, but also in the community. From helping out at meat-related events around the state guiding producers and students in meat handling and preparation to involvement at Ohio county and State fairs, you can often find a meat program faculty member, staff member, or student from Ohio State explicitly or implicitly on the program.

Dr. Lyda Garcia is highly involved in presenting at workshops, clinics, and conferences on meat science, specifically targeting youth and livestock producers in the state of Ohio. In addition, Dr. Garcia serves as carcass judge for county Carcass Shows in the state. She has participated in the Ohio State Fair skillathon and has partnered with Ohio Beef Council demonstrating beef cuts and palatabiliy in a culinary settting. Dr.Garcia has gone as far as breaking down a side of beef for local beef producers, explaining quality and yield grade evaluation and explaining where meat cuts originate followed with proper cooking method. Through her Extension work, Dr. Garcia assists in recruitment efforts into agriculture, specifically animal and meat science. She also advises the Ohio State meat judging team.

Associated Department of Animal Sciences Extension faculty members