ABOUT THIS EPISODE
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.
English
United States
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Disclaimer: The podcast and artwork embedded on this page are from Francisco Najar, PhD, which is the property of its owner and not affiliated with or endorsed by Listen Notes, Inc.
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