Final report for ES20-156
Project Information
The consolidation of the meat packing industry among the larger conglomerates has effectively shut out small scale producers from efficient and reputable resources to harvest, process, and market their product. Couple this with persistent inefficiencies and pervasive misinformation, and the long-term sustainability of the meat processing and marketing outlets for small and underserved food animal producers is in jeopardy. The overall objective of this proposal is to create a farm-to-fork meat processing curriculum targeting extension agents, existing processors, and frontline professionals that serve these limited resource farmers in the meat production industry and to deliver it with an interactive mobile meat processing system. This programming will improve their confidence and competence in meat animal processing allowing them to more effectively serve their citizenry and clientele. We will design and build a mobile meat processing unit capable of cold storage, fabrication, processing, marketing, and cookery. We will then develop and implement six, two-day mobile training workshops that focus the 4 key meat processing concepts of value-added processing, safety, marketing, and cookery to increase the productivity and sustainability of small-scale producers. These workshops will take place at the regional extension center in each of the 4 Mississippi Extension Service regions, and one each at Alcorn State and Tuskegee Universities for their annual goat producer programs. By equipping our agents and existing processors with this valuable training, they can help small producers implement more sustainable management strategies that are driven by an improved understanding of the end products that satisfy their specific markets.
The overall objective of this proposal is to create a farm-to-fork meat processing curriculum targeting extension agents, existing processors, and frontline professionals that serve limited resource farmers in the meat production industry and to deliver it with an interactive mobile meat processing system. We have assembled a team of experts in meat processing (Mr. Tim Armstrong), muscle biology (Dr. Derris Burnett), meat chemistry (Dr. Thu Dinh), value-added processing (Dr. Wes Schilling), HACCP and Marination (Drs. Byron Williams and Courtney Crist), and food safety (Drs. Shecoya White and Juan Silva). This team will deliver credible training based on current scientific, regulatory, and technological meat industry practices. This novel approach will ultimately improve the livelihood of small farmers and their local communities as they confidently and competently supply safe and wholesome products directly to their region. The specific activities proposed are to:
- Design and build a mobile meat processing unit capable of cold storage, fabrication, processing, marketing, and cookery to deliver a farm-to-fork training experience for extension agents and front-line professionals. Based on the successes and improvements of our current small-scale mobile demonstration system, we will develop a dynamic, compliant, and interactive meat processing trailer for science based, farm-to-fork meat processing training and demonstrations. This mobile unit will be capable of cold storage, fabrication, processing, and cookery demonstrations in a dynamic and experiential setting aimed at improving the competence of the target audience and ultimately of their constituencies.
- Develop and implement six, two-day mobile training workshops that focus on value-added processing, safety, marketing, and cookery to increase the productivity and sustainability of small-scale producers. This includes one at the regional extension center in each of the 4 Mississippi Extension Service regions, and one each at Alcorn State and Tuskegee Universities for their annual goat producer programs. We will demonstrate the principles of processing, packaging, marketing, and cookery in a simulated regulatory environment. By participating in these workshops, extension agents, existing processors, and other professionals will “learn by doing,” which will improve comprehension and retention of these principles. With a demonstrable history of providing mobile programming to producers, and our proven pedagogical “Meat Chemistry and Cuisine” program, we are well equipped to deliver this training in a manner that creates an impactful and enduring skillset for participants.
- Empower and support a network of small farmers and co-operatives to maximize the use and efficiency of the mobile programming in outlying years. This unit will continue to serve as a valuable tool for the target audiences including continued education of extension agents and farmers beyond the funding period through the continued progressive and modular curricula. Advanced workshops can be designed to build on the basic principles and address specialty topics as they become relevant to the industry. In addition, this facility can be used to provide introductory experiential programming for K-14 students at local schools and junior colleges which will help sustain the talent pipeline necessary to ensure the long term sustainability and viability of the small scale meat production pipeline.
By equipping our agents and existing processors with this valuable training, they can help small producers implement more sustainable management strategies that are driven by an improved understanding of the end products that satisfy their specific markets. Eliminating inefficient management practices that do not directly augment the quality or quantity of their products will ultimately increase the sustainability and profitability of the meat production pipeline for small producers in the Southeast. This will also instill the confidence and competencies necessary for small-scale producers to interact with local processors and marketing outlets to merchandise and retail their products. Participants will be given pre- and post assessments on their understanding of 4 key meat processing concepts: value-added processing, food safety, marketing, and cookery. Success of the program will be determined by the ability to effectively improve the knowledge base of the participants in these categories such that they can implement these concepts as they provide scientifically sound guidance and advice for local producers and processors. We will also enlist an outside evaluator to assess the overall effectiveness of the programs content and delivery.
Cooperators
- - Producer
Education
The approach used in this project is to use the basic components of Anatomy, Biology, and Chemistry (ABCs) to teach producers, processors, and other frontline meat industry personnel about novel strategies to process, market, and cook meat products. Each lesson generally begins with identifying a specific cut of meat from a selected species and then explaining the anatomical, biological, and chemical components of the muscles that make up the cut. Using this information, we can more effectively prepare recipes and marketing strategies that complement these intrinsic properties. This approach is especially useful in the small ruminant arena where these products are less mainstream and producers/consumers may lack the confidence and/or competence to prepare and market these products. These create hinderances to more widespread adoption outside of niche groups. This dynamic learning environment helps to instill that confidence and competence so that producers, processors, etc. can more effectively market and encourage consumption of these products.
Education & Outreach Initiatives
Using a virtual platform to teach producers and processors on the ABCs of goat meat chemistry and cuisine and the utility of a mobile processing unit to increase delivery and consumption of goat meat products.
This presentation was given at 2 virtual field days (Tuskegee University Goat Day and Langston University Sheep and Goat Field Day). We used these virtual platforms to pilot our Meat Chemistry and Cuisine curriculum to stakeholders in the small ruminant meat industry. There were over 60 attendees to the Tuskegee event and over 30 for the Langston University event.
Producers and processors came away from these events interested in the potential for mobile processing units (MPU’s) to improve access to processing facilities and creating a farm to fork pipeline for current and new consumers. By delivering this programming, these producers realized that they can retain or obtain more value out of their livestock by processing them into products for the end consumer. They also learned about regulatory requirements and recipes for making these products readily available to their clientele.
The objective of this workshop was to train agricultural teachers on the principles of Meat Chemistry and Cuisine using our pedagogical model and novel delivery system.
In this workshop, 23 agricultural teachers were presented with the meat chemistry and cuisine workshop and training materials. We began will principles of humane animal harvest and ended with fabrication, processing, and cookery of meat products. Each product was accompanied by an Anatomy, Biology, and Chemistry (ABC) presentation which allowed participants to understand how these parameters influence processing, fabrication, pricing, and cookery of these products.
The agricultural educators involved in this training left with an increased knowledge of farm to fork meat processing. We were able to dispel myths and misinformation about how meat gets from the farm to the fork and they were sent home with workbooks and example exercises to further this training in their individual classrooms. In addition, alternatives were presented to make the hands on workshops and demonstrations adaptable to various classroom settings. In this manner, this training empowered these trainers with knowledge they were able to further disseminate to a larger audience.
The objective of this workshop was to utilize the Meat Chemistry and Cuisine approach to train participants on the science of red meat processing from Stun to Stamp and Farm to Fork.
Due to the Covid-19 pandemic, we had to find alternative venues to deploy our curriculum in virtual settings. As part of the VSU mobile processing unit certification program, we presented "Meat Chemistry and Cuisine: The Science of Red Meat Processing" which was designed to utilize the Meat Chemistry and Cuisine approach to train participants on the science of red meat processing from Stun to Stamp and Farm to Fork. We used our simplified ABC approach to discuss how we harvest and process animals and the underlying science (Anatomy, Biology, and Chemistry) that determines how we fabricate, process, and market meat products.
Virtual attendees for the Virginia State Producers and processors came away from this event interested in the potential for mobile processing units (MPU’s) to improve access to processing facilities and creating a farm to fork pipeline for current and new consumers. Participants in this program included producers, processors, and extension agents. They cam way feeling more confident in the farm-to-fork process and how to process and market these products. They also realized that they can retain or obtain more value out of their livestock by processing them directly into products for the end consumer. They also learned about regulatory requirements and recipes for making these products readily available to their clientele.
The objective of this workshop was to expose participating producers, processors, extension agents, and students to live harvest demonstrations followed by fabrication and processing demonstrations using the Meat Chemistry and Cuisine curriculum.
This workshop was held at Tuskegee University and involved the demonstration of live goat harvests using a mobile processing unit. The presentation began with a lecture on meat goat selection and fabrication followed by the live harvest demonstration. The was then a fabrication and sausage making workshop that exposed participants to the entire farm to fork pipeline. These participants were exposed to how to select goats for harvest and how the best fabricate the carcass for maximal return. In addition we exposed them to value added products and cookery methods that will make them more competitive in the farm-direct industry.
Participants increased their confidence and competence about the practices involved in meat animal harvest, fabrication, value added products, and cookery. This increased their knowledge about optimal selection and fabrication strategies as well as improved marketing approaches. Ultimately this will support an improved farm direct meat industry in the southeast as these participants are more informed on the processes and practices necessary to be sustainable and competitive in this space.
Educational & Outreach Activities
Participation Summary:
Learning Outcomes
Project Outcomes
This project was initially disrupted by Covid-19 which inhibited our ability to deliver face to face programming. However, we used this opportunity to reach more participants in a virtual space in a variety of workshops and invited presentations. We were able to reach over 150 producers, processors, ag educators, extension agents, researchers, and other personnel through this project and provide a digestible way to understand the farm to fork pipeline. Using this novel approach, the content was considered understandable and relatable to participants from various backgrounds. These individuals indicated their intentions to adopt and adapt these training materials for their target audience of students, extension clients, and producers. They increased their knowledge of processes, regulations, business implications, and other parameters related to farm-direct marketing of meat products in the Southeast. They also better understood the regulations at the state, local, and federal level that need to be considered for farm-direct processing and marketing.
Information Products
- Meat Chemistry and Cuisine Curriculum and Workbook (Course or Curriculum)
- Humane Harvest of Red Meat Species (Conference/Presentation Material)
- Meat Chemistry and Cuisine Master Presentation (Conference/Presentation Material)