Meat Processing
The Michigan meat packers and processors have a need for broad-based information in food science. They request assistance from the Extension specialist who disseminates information from research and teaching functions in the Department of Food Science and Human Nutrition. This is done in groups through programs and seminars held in Michigan. If necessary, this is done on an individual basis as time permits. Most all food facilities are regulated by food laws in both Michigan and the United States. The specialist serves as a liaison to the USDA and USDA inspectors in the state of Michigan as regulations are implemented. They also serves as a conduit and information source on new laws and science-based information helpful in keeping food products safe and free of pathogenic microorganisms. Additional responsibilities include working with the Michigan Department of Agriculture revising state regulations and implementing HACCP in the retail meat arena. The specialist also responds to consumer questions that request meat science expertise.
Contact:
Meat Lab, Department of Food Science and Human Nutrition
Anthony Hall
474 S Shaw Ln, Rm 3385D
East Lansing, MI 48824
Phone: (517) 353-9773
Fax: (517) 432-0753
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