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Meat Processing with Dr. Gregg Rentfrow
Manage episode 425741009 series 3575242
المحتوى المقدم من University of Maine Cooperative Extension. يتم تحميل جميع محتويات البودكاست بما في ذلك الحلقات والرسومات وأوصاف البودكاست وتقديمها مباشرة بواسطة University of Maine Cooperative Extension أو شريك منصة البودكاست الخاص بهم. إذا كنت تعتقد أن شخصًا ما يستخدم عملك المحمي بحقوق الطبع والنشر دون إذنك، فيمكنك اتباع العملية الموضحة هنا https://ar.player.fm/legal.
Dr. Gregg Rentfrow, University of Kentucky Meat Science Specialist, visited Maine to help with the Maine Meat Cutting School. While he was here, Dr. Colt Knight sat down to discuss what it takes to set up a commercial meat processing facility and what it takes to get setup processing animals for yourself and family.
Gregg started out as a retail meat cutter, then entered academia earning a B.S., and M.S. in Animal and Meat Science from the University of Illinois and Ph.D. in Meat Science and Muscle Biology from the University of Missouri while coaching the meats judging team and serving as the interim meat lab manager. He joined the University of Kentucky as the Extension Meats Specialist in 2006, with an extension/teaching appointment. Dr. Rentfrow received the university’s highest extension award, the M.D. Whiteker Award for Extension Excellence, in 2017. Rentfrow recently received the prestigious Animal Industry Innovation Award from the American Society of Animal Science. He lives in northern Madison County, Kentucky.
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