Ohio State Meat Shoppe

On Friday, Animal Sciences faculty provided hands-on demonstrations of the science behind Barbecue and Meat Sciences for members of the Ohio Association of Meat Processors. The session was part of the OAMP annual conference. Dr. Lyda Garcia spoke about the "Effects of Meat Quality on Cooked Product Texture," Dr. Michael Cressman discussed "Making Smoked Brisket Using a Weber Smoker," and Dr. Lynn Knipe concluded the session with "Introduction to Pathogen Modelling Programs." Meat Science students and Meat Shoppe staff helped prepare the demonstration samples with meat from the Meat Shoppe.

The Processed Meats (MEATSCI 4510) class will present its final products on Wednesday, December 4, from 9:10am-11:15am in 117 Animal Science Building, to visitors who want to taste and judge the students' creations. Everyone is welcome to stop by and taste all of the products for free!

Individuals or teams will produce 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 is taught by Dr. Macdonald Wick, Associate Professor. Also on display will be other products produced by the class throughout the year, including: various types of jerky, loafs, ham, and bacon, deli-oven roasted chicken breast, roast beef, and beef pastrami. Students practice their final products at least once before the presentation.