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May 28, 2024
We completed the first OSU Thermal Processing of Ready-to-Eat Meat Products short course since the pandemic. This 3-day course covers the technical and regulatory aspects of cooking and chilling of ready-to-eat meat products, presented by 10 speakers from the equipment industry, USDA-FSIS and OSU.
Denny Heldman, Bala Balasubramaniam, and I were the OSU speakers. As part of the course, participants got to tour a smokehouse that was built to be used for research in the Ag. Engineering Building and Bala’s HPP facility in Parker Food Science.
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May 23, 2024
If you had asked Animal Sciences alumna Dr. Ashley Blilie where she would be in ten years when she was a freshman at The Ohio State University, she probably would have told you: practicing veterinary medicine.
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Oct 4, 2023
Before taking the bold leap of starting a new meat processing company, most stakeholders who’ve “been there, done that,” would likely recommend that entrepreneurs do exhaustive due diligence and take advantage of the resources available to ensure they are committing to the venture with wide-open eyes. Academic programs, such as The Ohio State University’s (OSU) Meat Science Extension service, are just one of many sources of information for those exploring the possibility of a meat processing startup.
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Sep 26, 2023
The Howard Wyman Sheep Industry Leadership School has been bringing together sheep producers from around the country for over 50 years.
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Sep 18, 2023
Dr. Lyda G Garcia, Associate Professor and Extension Meat Specialist with the Department of Animal Sciences at The Ohio State University conducted a cull cow study which benefited both the Ohio Food Bank Association and Beef Producers Nationwide. Dr. Garcia's research project studied two body types in cull cows (thin and normal) to determine the percentage of saleable product. This study comes from a discussion at the National Beef Quality Audit Execute Summary in December 2022 where beef producers requested data showing impacts of body condition on percent saleable product. Dr.
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Sep 18, 2023
Through a collaboration with Prairie View A&M University, Ohio State University’s Associate Professor and Extension Meat Specialist, Dr. Lyda G. Garcia welcomed four undergraduate students for the month of July to learn and get hands-on experience working alongside OSU Meat Science Extension programs, County Fairs, and National Associations to name a few.
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Dec 5, 2022
Dr. Lyda G. Garcia, Associate Professor – Meat Science / Extension Meat Specialist - Fresh Meat Processing, and Meat Judging Coordinator in the Department of Animal Sciences
What is a Meat Judging Program?
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Feb 22, 2021
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.
What To Expect: 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.
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Nov 12, 2020
Selling and Pricing Freezer Beef
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Nov 12, 2020
Factors Impacting Total Pounds of Meat From Food Animals
