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Articles 1 - 4 of 4
Full-Text Articles in Meat Science
Small Meat Processor Needs Are Similar Across Region, Jordan C. Wicks, Alexis Wivell, Thomas Archibald, David Gerrard
Small Meat Processor Needs Are Similar Across Region, Jordan C. Wicks, Alexis Wivell, Thomas Archibald, David Gerrard
Journal of Extension
This needs-based assessment provides insight into the challenges of small meat processors in two regions of the US. On-line surveys were provided to processors and despite regional differences, data show approximately 70% of processors in each state find retention of skilled labor the greatest challenge in maintaining current levels of operation and impede future growth. These findings suggest educational and certification programing may help improve small processor viability and mitigate local food security concerns. Given the disparity in animal production and livestock availability between these diverse states but similarity in responses, we posit this information is translatable across the US.
On-Farm Hog Processing Demonstration For Teenage Exhibitors: Blending Academic, Laboratory, And Farm-Based Learning, Katherine A. Wells, Chris L. Bruynis, Lyda G. Garcia
On-Farm Hog Processing Demonstration For Teenage Exhibitors: Blending Academic, Laboratory, And Farm-Based Learning, Katherine A. Wells, Chris L. Bruynis, Lyda G. Garcia
Journal of Extension
COVID-19 challenges induced a U.S. meatpacking industry bottleneck. [University] Extension identified the need and responded by creating a three-step hands-on training for teenage junior fair exhibitors. [University] Extension Meat Scientist and graduate students assisted in demonstrating an on-farm hog harvest and processing event in collaboration with a local Extension office for 4-H and FFA teenagers. To add a practical perspective, a local hog-producing and harvesting family was asked to assist with the event. An online post-survey reflected 90-100% gains in five educational areas and 100% said they would a similar event in the future and recommend it to a friend.
Consumer-Focused Meat Science Extension Program Increase Consumer Confidence And Knowledge Of Meat Selection And Preparation, Stacy Zuelly, Yufei Guo, Melinda Dennis, Emily Ford, Melissa Davis
Consumer-Focused Meat Science Extension Program Increase Consumer Confidence And Knowledge Of Meat Selection And Preparation, Stacy Zuelly, Yufei Guo, Melinda Dennis, Emily Ford, Melissa Davis
Journal of Extension
Science-based, meat science education is often limited outside of universities, creating possibilities to develop Extension activities to educate and impower consumers in principles of meat science. The Indiana BBQ Bootcamp was developed to provide consumers information on meat selection, proper cooking techniques, food safety, and meat seasoning (spice rubs and marinades) through demonstrations and product sampling. Attendees were surveyed before and after the program to report their confidence in their ability to perform basic meat science techniques. Responses to all survey questions showed significant increase in the attendees’ confidence demonstrating improvement in their meat science knowledge.
Texas A&M Beef Cattle Short Course: Program Evaluation, Nicola Oosthuizen, Pedro Fontes, Graham C. Lamb, Jason J. Cleere
Texas A&M Beef Cattle Short Course: Program Evaluation, Nicola Oosthuizen, Pedro Fontes, Graham C. Lamb, Jason J. Cleere
Journal of Extension
Survey results (n = 3,748) collected over a period of 7 years from the Texas A&M Beef Cattle Short Course (BCSC) were analyzed to evaluate course demographics and the impact of the course on attendees. Results of this survey demonstrate that attendee demographics of the BCSC are representative of beef cattle producers in the United States and that the BCSC is effective at delivering information that positively impacts beef production in Texas. Extension professionals can make use of these findings to tailor future education programs to better serve the needs of beef cattle producers nation-wide.