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Meat processors around the world depend on ISU Meat Science Extension Iowa State University’s Meat Science program was named second in the nation in November 2003 by Meat and Poultry, a leading industry trade magazine. While recognizing the impact of ISU’s campus education, the publication stressed the influence of ISU Extension-hosted workshops and short courses as a national model in meat science extension. ISU Extension’s Processed Meat Short Courses have trained more than 10,000 meat processors from across the United States and around the world since 1977. Joe Cordray, ISU Extension meat specialist, estimates that the ISU meat science short course program has had a positive effect on the quality, consistency and safety of more than 1.04 trillion pounds of processed meat products. Food Safety and Inspection Service (FSIS) regulation trainings and updates illustrate Iowa meat processors’ reliance on Extension. “Our rural small business members are dependent on Extension training for their continued existence,” said Marcia Richmann, Iowa Meat Processors Association (IMPA) co-executive director. “Since fall we have partnered with them to co-sponsor workshops on BSE and Listeria monocytogenes to update processors on new regulations. Saying, ‘I didn’t know’ to the inspection service isn’t going to work. Extension provides the information we need.” In a unique partnership with ConAgra Foods, Cordray and Extension provide a Meat and Poultry Training program for ConAgra management/supervisory personnel. Over the course of two years they devote 300 contact hours — including Web class sessions, workplace special projects and classes at the Meat Science Laboratory — to become ConAgra Foods Black Belt Processing Specialists. “I’m more informed about all aspects of the ham and lunch meat processing of my plant and much more knowledgeable about other areas of cured meat processing because of this training,” said Richard Meyer, Black Belt Processing Specialist. “ConAgra Foods now has a nucleus of folks who have answers or know where to find the answers to very specific questions. This is a huge benefit in our company’s ever-expanding environment where new ideas are continually introduced and maintaining a safe food chain is of top importance.” |
The Extension Connection is a quarterly publication of Iowa State University Extension. Laura Sternweis, editor, lsternwe@iastate.edu Nondiscrimination statement and information disclosures Last update: April 2004 MORE NEWS * Quick response to BSE issue reaches nationwide audience * Funding boosts entrepreneurism * Universal design kitchen: One kitchen can fit all * 4-H builds leaders for the future * Child care campaign focuses on quality * Go the distance to lighten up Iowa * Broadband network moves Extension into fast(er) lane |
ISU
Extension’s Processed Meat Short Courses have a positive effect
on the quality, consistency and safety of processed meat products distributed
across the United States and around the world. 