This week, we feature Dr. Elizabeth Boyle, a Professor in Meat Science in the Department of Animal Sciences and Industry at Kansas State University. She will discuss about a peer-reviewed journal article that was recently published (link below). This research stemmed from the need of accessible supporting documentation for small and mid-sized pork processors who may hold pork carcasses for an extended hanging time.
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Dr. Boyle obtained her B.S. in Wildlife Biology from the University of Minnesota. Then she graduated with her M.S. in Food Science and Nutrition and Ph.D. in Food Science with a meats emphasis from Colorado State University. Currently, she provides scientific and technical assistance to meat processors and trade associations. Additionally, Dr. Boyle hosts HACCP workshops and teaches undergraduate and graduate courses in meat processing, HACCP and Preventive Controls, and Advanced HACCP.
In this episode you will learn about:
-Extended hanging time effect on pork carcasses
-Adequate temperature and relative humidity
-What is supporting documentation?
-Can we store pork cuts in vacuum bags after a long hanging time?
-Link to article:
