Want to learn more about food animal processing? Ohio State University extension meat specialists are offering a two-day workshop to help the current labor force face challenges brought forth by the 2020 pandemic.
Participants will have a better understanding of anatomy, muscle myology, cutting guidelines, food safety, meat quality, the role of processed meat and government regulated non-meat ingredients (i.e.salt, phosphates, nitrites, etc.) finalized by conducting hands-on cutting tests to understand the impact of yields on profit margins.
Anyone (18 years of age and older) interested, or currently, working in meat processing plants can attend.
The dates the workshops are currently being held are below:
March 26 & 27
April 9 & 10
April 23 & 24
May 7 & 8
May 21 & 22
Dr. LydaG. Garcia, Extension Meat Specialist, email@example.com