December 3, 2014
The Processed Meats (MEATSCI 4510) class presented its final products today to visitors who wanted to taste and judge the students' creations. Individuals or teams produced a variety of meat products, including proper labeling, a Hazard Analysis and Critical Control Points (HACCP) safety plan, and a marketing and advertising plan. The course was taught by Dr. Mick Wick, associate professor, Mr. Ron Cramer, meat lab manager, and guest lecturer Mr. Tom Katen, senior research scientist for Cargill. Also on display were other products produced by the class throughout the year, such as various types of jerky, loafs, ham, and bacon, as well as deli oven roasted chicken breast, roast beef, and beef pastrami. Students practiced their final products at least once before the presentation.
