WEDnesday. APRIL 14, 2010, 1:00PM CST
Links to a better bottom line:
Boosting yield & ROI in sausage production
Cooked sausage is one of the most complex meat products to produce in the industry. This Webinar will look at the mechanical side of sausage production and examine where processors might be overlooking opportunities for additional profits. Our panel of experts will identify these process challenges and provide strategies for enhancing yield and quality.
Process Design Overview:
Where opportunities Can Exist in the Processing Plant
Tim Bowser is a registered, professional engineer with over twenty-five years of experience in food process engineering. He is an Associate Professor of Food Process Engineering at the Oklahoma State University. His responsibilities include: technical assistance to entrepreneurs and food processors; research and development of food processing equipment and techniques; and the establishment of extension programs in food engineering. His industrial experience includes positions at the Gerber Products Company (baby food) and Lockwood Greene Engineers (consulting). He holds a Ph.D. in Agricultural Engineering from the University of Tennessee, and M.S. and B.S. degrees in Agricultural Engineering from Penn State.
His more recent projects in meat processing include jerky dehydrator development and optimization, piping and process analysis of the corn-dog line, sausage patty process optimization, waste product utilization on the meats line, and beef and pork extract process design and operation.
Identifying the Key Area in your Plant
to Improve your Sausage Production ROI
Mike has more than 24 years of manufacturing experience, which includes serving as Vice President for Iowa Metal Spinners, Cedar Falls; production manager for Sargent Metal Fabricating, Ames; general manager for Ideal Industries, Vinton; and various management positions for Cedar Metal Works, Waterloo. His education includes a M.A. in Industrial Supervision and Management and a B.A.in Industrial Technology from the University of Northern Iowa.
Case Studies of Successful Sausage Manufacturers
Dr. Jay Wenther has been Executive Directive of AAMP since 2007, where his main responsibilities include consulting the AAMP membership on government rules, regulations, legislation, processing validation, inspection, food safety, and business management. He began working with AAMP in 2003 as Director of Science & Technology. In this role, he focused on process validation and HACCP, meat processing consultation, educational material development, AAMP website development, and served as an advisor for the American Cured Meat Championships.
His education and industry experience is extensive. Dr. Wenther received his Ph.D. in Meat Science/Food Science and Technology at Iowa State University under the guidance of Dr. Joseph Cordray. His research was focused on the effect of meat replacement ingredients on processed meat product characteristics. At the University of Nebraska – Lincoln, Wenther completed his undergraduate and graduate work, receiving a B.S. in Animal Science and an M.S. in Meat Science. Working as an Assistant Manager in the University’s Meat Laboratory, he gained an understanding of animal harvesting, meat processing and daily sanitation procedures. He also assisted graduate students with research projects and conducted his own research. In 1998 Dr. Wenther had the opportunity to become a Research Technician for Food Processing Projects, where he assisted commercial meat processors with special meat projects, product development, and line extension projects of previously produced meat products.