Sample Student-Produced Processed Meats
The Processed Meats class will present its final products on Wednesday, December 6, from 9:10am-11:15am in 117 Animal Science Building, to visitors who want to taste and judge the students' creations. Individuals or teams will produce a variety of meat products, including proper labeling, a Hazard Analysis and Critical Control Points (HACCP) safety plan, and a marketing and advertising plan. The course is taught by Dr. Macdonald Wick, Associate Professor. Also on display will be other products produced by the class throughout the year, such as various types of jerky, loafs, ham, and bacon, as well as deli oven roasted chicken breast, roast beef, and beef pastrami. Students practice their final products at least once before the presentation. If you plan to attend, please RSVP at this link by Friday, November 24th to ensure there is enough product.