Processed meats cooling deviation with Dr. Elizabeth Boyle

Processed meats cooling deviation with Dr. Elizabeth Boyle

In today's episode, we spoke with Dr. Elizabeth Boyle, a Professor and Extension Specialist at Kansas State University, with areas of expertise in HACCP, meat safety and quality, and processed meats. During the interview we cover the vital role played by the Kansas Meat Processors Association in educating and training meat processors in the region, with a particular focus on critical topics such as industrial safety and ingredient functionality.