Processed Meats Product Final Show

The Processed Meats (MEATSCI 4510) class presented its final products 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. Macdonald Wick, associate professor, with HAACP assistance from Dr. Lynn Knipe, associate professor in the departments of animal and food sciences.

Students enjoyed trying to come up with unique products. One group, "Breakfast Poppers", took decided to combine their meat product with baking.

Evan Smith and Hannah Cochran“We were originally just going to do sausage,” said Animal Sciences senior Hannah Cochran. “But Evan [Smith] really loves to make bread. So he created a pancake batter that we could dip the sausage in. They’re like breakfast corn dogs!”

Making unique products can create some challenges. Members of "Pork Rillettes" found the amount of time required to create their product challenging.

“We sous vide our pork shoulder rendered in duck fat in a water bath for 24 hours,” said Food Business senior Maya Schlessel. “That meant it had to be monitored for 24 hours. It really wasn’t as bad as it sounds! I was able to sleep for short periods at a time!”

The course attracts a wide range of students. Of the 15 students enrolled in the course, 11 are from majors outside of animal and meat sciences.

Senior Ryan Brown, a food business management major, attempted to make a pastrami similar to the one at Katz’s Deli in his hometown, NYC. Pork Rillettes

“I haven’t had a good pastrami since I’ve been in Columbus,” explained Brown. “The Processed Meats class gave me a chance to try and capture the taste of home. I think I did a pretty good job!”