How to Maximize Quality in Meat Processing - Dr. Brandon Goehring скачать в хорошем качестве

How to Maximize Quality in Meat Processing - Dr. Brandon Goehring

In episode #5, we feature Dr. Brandon Goehring, a Technical Services Manager at Visko Teepak. He finished his BS in Animal Science at Iowa State University.  He completed his MS and PhD at Kansas State university researching bacon quality.  While at K-state, he managed in the K-State Meat Lab and coached the Meats Judging team.  Upon graduating, he went to work for the CampoFrio Food group in an R&D role working with Italian style Salami, Prosciutto and other dry-cured food items. He then moved on to a Food Scientist teaching/troubleshooting role at Ultrasource where he managed the Test kitchen and the Ultrasource Academy programs.  While at Ultrasource he spent a significant time working with smokehouse operations and drying chambers.  He currently works at Viskoteepak as a Technical Services Manager providing customer troubleshooting solutions for Fibrous, Plastic, Cellulose, and Collagen casings. You will learn about: -Quality parameters of meat  -Differences between wet aging and dry aging -Factors to control when producing fermented meat products -The importance of pH in meat processing  And a lot more.