OVER DEZE AFLEVERING
On our second episode during RMC this year, we sat down with Bob Hanson, principal of Hanson Tech LLC. Bob has more than 30 years of experience helping meat processors on enhancing their smokehouse operations, including cooking and cooling.
During this conversation, Bob expands on the principles of thermodynamics in meat processing by monitoring dry bulb and wet bulb as well as the rate of surface drying on processed meats.
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OUDE AFLEVERINGEN ZOEKEN
Zoek naar eerdere afleveringen van MeatsPad.
ANDERE AFLEVERINGEN IN DEZE PODCAST
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In this episode, we talk with Dr. Natalia S. Fanelli from the University of Illinois at Urbana-Champaign about the nutritional profile of pork meat. She shares insights from her recent study, “Pork cuts, hams, and sausages have digestible indispensable amino acid scores (DIAAS) close to or over 100…
In this episode, we talk with Sara Houret Scott, Executive Coach. She shares what new brands need to know before entering the meat business and why customer education matters. She also highlights how collecting and using customer data can guide smarter strategies and strengthen brand performance. S…
Disclaimer: De podcast en de illustraties die op deze pagina zijn ingesloten, zijn afkomstig van Francisco Najar, PhD, eigendom van de eigenaar en niet gelieerd aan of goedgekeurd door Listen Notes, Inc.
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