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M I C H I G A N M A T E R I A L S A N D M E T H O D S H A N D B O O K J . F . P R I C E

M I C H I G A N S T A T E UN I V E R S I T Y

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I have been as-ced t o d i scuss the "Mater ia ls and Methods Hsndbook" under t h e genera l t o p i c of Meat Extension Progrsms. A s a mat ter of cu r ios i ty , I t h i n k t h a t I should zt t rmpt t o r e l a t e j u s t what t h e "Matcr l ids and Methods Handbook" is, why it w a s prepared and what I t h i n k now - 3 y c a x - a f t e r i t s prepara t ion . I n l a t e 1962, Michigan S t a t c Universi ty entcrcil i n t o con t r ac t with t h e Federal. Extension Ser-rice t o de -e lop and conduct :I

p i l o t extension program designed t o i n s t r u c t and t r a i n personnel concerned with t h e processing of meat and poul t ry toward thz adoption of processes, p r a c t i c e s and techniques t h a t would be of b e r x f i t t o t h e indus t ry and soc ie ty . One requirement w a s t o prepwe a hzndbook of cases and approachc; t r i e d . This t hen becme t h e "Materials and Methods Handbook". The trial. programs f o r ex tens ion t r a i n i n g of m e a t p r o c e s s i w personnel were developed subsequent t o surveys of indus t ry f i r m s , p rob lem and research .

I n c o n t r a s t t o t h e i n i t i a l . survey type of economic ana lys i s , t h e "Materials and Methods Handbook" approached t h e t r a i n i n g of meat i ndus t ry personnel fron: a more fundamental science and technology s tandpoint . The goa ls of t h e program were t o encourage adoption of processes and p r a c t i c e s t h a t would increase e f f i c i e n c y and assist f i rms with q u a l i t y upgrading. Fu r the r t h e rlmpact of science and technology on t h e meat indus t ry had r e s u l t e d i n a need f o r a new educational. approach t o a c l i e n t e l e with which we at t h e un ive r s i ty l e v e l were only s u p e r f i c i a l l y acquainted. And t h c r r had been a re luc tance on t h e p a r t of some " t r a d i t i o n a l i s t s " t o accept t h e challenge offered. Therefore one of t h e mutual ob jec t ives of t h e con t r ac t exerc ise w a s t o s t imula te a c t i v i t y of us ex tens ion s p e c i a l i s t s on behalf of a technologicaJ. revolu t ion i n meat processing.

Approach :

One premise w a s t h a t t h e r e w a s a v d i d educat ional need among those i n m e a t and poul t ry processing opera t ions f o r new information ( a t l e a s t information new t o them). t h e bas i c s c i e n t i f i c and t e c h n i c a l p r i n c i p l e s with i l l u s t r a t i o n of s p e c i f i c app l i ca t ions w a s of first order p r i o r i t y . Knowledge of t h e fundamental p rope r t i e s of t h e produ.ct, meat, of microbiological p r inc ip l e s , of t h e e f f e c t of chemical and processing t reatments , and of con t ro l of q u a l i t y i s valLiable t o processors . It enables them t o understand many of t h e i r problems, answers many of t h e i r quest ions, and makes it easier f o r them t o make c e r t a i n diccisicns.

My philosophy w a s , and s t i l l i s , t h a t t eaching of

This philosophy l e d t o t h e accumulation of t h e types of information incorporated i n sec t ion I of t h e Handbook. A bas ic and perhaps s impl i f ied understaiding of what happens i n t h e t i s s u e s post-mortem, of meat compositicn and s t ruc tu re , and of t h e r eac t ions of p a r t i c u l a r components such as t h e pigments i s c r i t i c a l t o processors i n explanat ion of why c e r t a i n t h i n g s happen and why some processes or procedures a re or are not f e a s i b l e . Thic under- s tanding along with knowledge of how rnicroorganisrns a r e involved, support

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recommendations on and development of qua l i ty control systems. Also, processors are then b e t t e r able t o foresee opportunities or problems i n divers i fying t o new product l i n e s and expanding famil iar processes t o l a rge r scale or automated systems.

The thought of cost or p r o f i t control must never be l o s t , and some means of evaluating cost and re turns must be given adequate consideration.

Assessment of Act ivi t ies :

I. Survey of Michigan's Meat Supply and Processing Indus t r ies

Thus far I have been very general. Now l e t us t u r n t o an assessment of ce r t a in things we t r i e d . One thing we did t h a t proved t o be very helpful i n planning w a s an assessment of t h e po ten t i a l of d i f f e ren t segments of t h e meat industry within the bound of a pa r t i cu la r state. This w a s done i n con- nection with a college-wide program t o take a look at Michigan's ag r i cu l tu ra l po ten t ia l i n 1980, It forced us t o look at the types, s izes , d i s t r ibu t ion and po ten t i a l of m e a t processing firms. then be directed t o areas of grea tes t need and balanced with the competencies of extension personnel.

Emphasis of extension endeavors could

11. Case Study or Problem Solving i n Specific Firms.

An approach used w a s t h a t of working with spec i f ic firms and groups

This type of close contact enables of t h e i r personnel on c e r t a i n ideas or problems. This work could be labe l led , "Individual f i r m case-study approach". t he extension spec ia l i s t t o demonstrate methodology and philosophy i n problem solving and t h e need f o r technica l information and f a c i l i t i e s . provides an opportunity t o present and apply some of t he fundamental informa- t i on , hopefully, encouraging t h e management of t h i s f i r m (and t h a t of com- peting f i r m s ) t o fu r the r develop personnel and programs t h a t make fu l l use of technology.

Also, it

This case study or problem solving approach has disadvantages i n t h a t there may not be an opportunity t o present an organized program of per t inent information. Further, there i s a tendency t o over emphasize "the finding of a solution" t o t h e spec i f ic problem which can be of minor o r major importance t o the e n t i r e operation. And although or ig ina l contact may have been through top management, they frequently forge t t h a t t r a in ing i s t h e major purpose of t h e exercise.

111. Newsletters

Most of us use the "newsletter" or periodic mailings t o in s t ruc t or bring notice t o meat industry personnel. These are of varying types and use- fulness . It i s my candid opinion t h a t very l i t t l e education takes place through t h i s avenue. However, newsletters provide an excel lent means for reminding busy industry people t h a t the extension spec ia l i s t i s there and maintains an i n t e r e s t i n them. The periodic mailings of ten force us t o main- t a i n current l i s t s of act ive businesses and t h e i r categories of operation.

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IV. Meat Science Workshops

Another approach which seems t o have resu l ted i n more continuing dialogue between univers i ty and industry personnel vas t h a t of holding "work- shops'' or classroom type t r e i n i n g sessions with smaller groups af personnel at a s i t e near t h e i r business locat ion. While some top-management personnel attended these sessions, as they were involved i n planning them, the t r z i n i n g w a s d i rected toward operations and qual i ty maintenance personnel. The grcsen- t a t i o n of selected subject matter w a s accomplished with t h e e id of s l ides , overhead transparencies, and demonstrations. The sessions werc generally 2-2 1/2 h r s i n duration concluding with an en thus ias t ic discussion period.

Group i n t e r e s t s must be taken i n t o account i n t h i s type of a c t i v i t y , a d t h e choosing of t o p i c s m d planning must include members of t h e spec ia l l n t e r e s t group a t hand. What I have attempted t o do over time i s accumulate and maintain a catalogue of s l ides , e tc . , i l l u s t r a t i n g basic pr inc ip les involved with such matters as - f reezing - precooking - t h e involvement of microbes and spoilage - sani ta t ion - product analysis - meat composition and character . Then these and selected reading or l e c t u r e mater ia l and demonstra- t i o n s can be organized and reorganized t o f i t p a r t i c u l a r audience needs.

Through t h i s avenue of t ra in ing , c loser contact with and involve- ment of individuals would be on t h e plus s ide . A mutual respect i s developed and a continuing rapport and dialogue ensues. On the other hand, the e f f o r t required t o prepare a s e r i e s of sessions f o r a s m a l l o r special i n t e r e s t group nay not always be j u s t i f i a b l e . And admittedly t h e s p e c i a l i s t i s concentrating h i s e f f o r t s for perhaps only a sub-segment of the industry. Topics of broad and general i n t e r e s t may be s l igh ted . Also it i s d i f f i c u l t t o publicize t h i s type of exercise because t h e t r a i n i n g w i l l not be designed f o r dl l e v e l s of industry personnel, yet care must be taken not t o exclude c e r t a i n people a r b i t r a r i l y . On occasion I have worked with groups composed of 14-20 people from a s ingle f i rm presenting a s e r i e s of workshop sessions. Extension administration needs t o be consulted p r i o r t o undertaking any arrangement of t h i s type i n order t o be consis tent with accepted policy.

V. Conferences

Yet another type of contact or another opportunity f o r t r a i n i n g i s t h a t of t h e organized conference. These a re usual ly held at a c e n t r d loca t ion (on campus) and involve several inv i ted program par t ic ipants . Goals, c l i e n t e l e and subject matter may vaxy widely. Ma~ly u n i v e r s i t i e s sponsor t h i s type of program. contact with industry leaders . These conferences are usual ly not g r e a t l y d i f f e r e n t from applied research conferences such as t h e Meat Ind. Res. Conf. For t h e most par t , all persons i n t h e industry are invi ted t o a t tend. The funct ion of t h e University i n providing a t r a i n i n g ground comes through most c lear ly , while both univers i ty and industry personnel s h x e r e s p o n s i b i l i t i e s f o r t h e program content. I am convinced t h a t industry leaders nust be i d e n t i f i e d and persuaded t o p a r t i c i p a t e i n planning these conferences Yor them t o be of maximum benef i t .

Our annual "Meat Processors Conference" has served well t o maintain

New Approaches.

A r e l a t i v e l y new technique for communicating with t h e food industry w a s recent ly t r i e d a t MSU through t h e leadership of Prof. A. L. Rippen. The

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t r a in ing program w a s f o r food plant personnel and was presented i n a " te l?- lec ture" or telephone hook-up t o several c i t i e s . The ins t ruc tors presented t h e i r information from a cen t r a l campus loca t ion which w a s the recording s tudio of our audio-visual center. The se r i e s of programs w a s arranged much l i k e the weekly workshops previously discussed. presented on a specif ic evening f o r each of 4 consecutive weeks. matter w a s oriented toward plant sani ta t ion, microbiology and cleaning procedures. There were loca t ions or audience gathering areas i n each of 5 c i t i e s . Each loca t ion required a coordinator and a s e t of the v isua l a ids t o be used. Two way communication provided the audience the opportunity t o r e l ay questions back t o t h e l ec tu re r .

Two hour programs were Subject

This program reached an approximate t o t a l of 416 food industry workers o r managers most of which were associated with dairy processing plants . However, a few personnel i n the brewing, cereal , meat, egg and poul t ry process- ing indus t r ies did at tend and were encouraged t o do so. Costs have been estimated at 3 - $4,000.

The sessions were w e l l received by par t ic ipants who were mostly complimentary concerning the program and f e l t fu r the r t e l e - l ec tu re t r a in ing sessions should be held. Effect ive use of s l i d e s and/or movies w a s suggested f o r improving t h e presentations. It w a s evident t h a t e f fec t ive s l ide- tape presentations and b e t t e r coordination of on-site v i sua l a ids would add t o the value of t he te le - lec tures . I n a sense t h e " te le- lecture" exercise was an attempt t o reach a much larger audience with t h e concentrated e f f o r t s of several spec ia l i s t s . With an expanded audience f o r presentat ion of segments of a t r a in ing session, it i s eas i e r t o involve OUT teaching and research staff members. Hopefully there i s a l s o the incentive t o put fo r th grea te r e f f o r t i n preparing presentations and demonstrations - or t o make the pro- grams more polished and professional. e i t h e r for convenience or reuse.

Lectures could be taped and replayed

C onclu s ion:

I n s u a r y , all of t h e methods and techniques discussed may have spec i f ic appl icat ion i n meat industry-extension work. However, we cannot escape the f a c t t h a t t he extension spec ia l i s t must be capable, competent and wel l grounded i n the basic pr inc ip les of h i s selected science. It seems t o me t h a t OUT basic job i s t o develop t h e capab i l i t i e s and expert ise i n people i n m e a t processing firms -- e i t h e r through t r a in ing exercises f o r them or by leading the f i r m management t o recognize the need for and importance of technica l ly t ra ined personnel. Then they may seek t h e products of our

. un ive r s i t i e s - namely w e l l t ra ined students.

The problem of maintaining contact and communicating with in6ustry has been the most c r i t i c a l yet f r u s t r a t i n g problem f o r me personally. By some manner or means t h e extension spec ia l i s t s must maintain a dialogue with industry people. How best t o do t h i s , I ' m ce r t a in I don' t know f o r sure. Y e t we continue t ry ing and hopefully i n t h e ensuing discussion "all t h e answers" w i l l be presented.

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MAX JUEGE: Our d iscuss ion l eade r i s Prof . t h i s Continuing Education Committee. Quin, we would ments of yours, as wel l a s some from p a r t i c i p a n t s i n neat teaching .

Quin Kolb, Chairman of l i k e t o hear somz corn- t h i s important a r e a of

Q U I N KOLB: Thank you, Max. The comment from me w i l l be very b r i e f , because t h i s audience was very awake t h i s morning, and i n need of preserving time, I w i l l j u s t nake a couple of comments. You have heard t h r e e gentlemen now t e l l you about app l i ca t ion of t h e meat sciences as they perform i n t h e i r p a r t i c u l a r a reas , and I t h i n k perhaps nc sumary stztement i s necessary, because each of t h e gentlemen made an attempt t o be brief, r a t h e r s p e c i f i c , and summarized t h e i r remarks very wel l . Do we have ques- t i o n s at t h i s point t h a t yod would l i k e t o ask t h e speakers?

CHARLES ADAMS from Nebraska: I would l i k e t o asx Bob Rust--on your l abora to ry setup, do you plan t o charge f e e s f o r information you give?

BOB RUST: It wasn ' t necessary. A t t h e end of t hese f i r s t two years , we would probably have an i nd ica t ion of where w e would draw t h i s l i n e . This would probably depend on what type of information you research. I would c e r t a i n l y t r y t o be cooperative and perhaps make t h e information ava i l ab le at no cos t - - ju s t t o render t h i s s e rv i ce . A t t h e end of two yzars, we might be able t o bu i ld a case one way or t h e o ther f o r such charges. Hopefully, I t h i n k t h i s would be advisable . One t h i n g we want t o avoid by making a charge f o r t h i s se rv ice i s t h a t w e don ' t d r i f t i n t o t h i s "serv ice laboratory" type of func t ion where we a re running merely rou t ine analyses f o r somebody e l s e , because t h i s i s not our func t ion .

Q U I N KOLB: Does t h a t answer your question, Charl ie? Anybody e l s e have e quest ion?

JIM CHRISTIAN from N. C . : Bob, what do you be l i eve i s t h e r e - s p o n s i b i l i t y of t h e processor himself t o t ake some of t h e aggressiveness, o r t o i n i t i a t e some of t hese programs? It i s a l i t t l e b i t my f e e l i n g , some- t i m e s , t h a t w e i n ex tens ion accept a r e s p o n s i b i l i t y even though it i s n ' t ours j u s t t o g e t t h e job done.

BOB TER-LL: I t h i n k as t h e p o l i t i c i a n would say--I'm g lad you asked t h e question, ha l f of my f r i e n d s are f o r it and ha l f a r e aga ins t it-- and I just want you t o know t h a t I stand with my f r i e n d s . Ser iously, 1 d e f i n i t e l y f e e l t h a t w e have t o go out i n indus t ry and almost handpick t h e l eade r sh ip t o work with us. We a re fo r tuna te i n Alabana i n t h a t we have a fe l low with a mas ter ' s degree i n economics t h a t i s accredi ted i n t o t h e meat packer ' s assoc ia t ion , and as J i m Davis w i l l t e l l you, J i m , t h i s f e l low w i l l f i t i n t o t h e Univers i ty environment, but it slowed him down t o o much; so he got out and went i n t o indus t ry and he i s r o l l i n g head on. So i f we can develop l eade r sh ip o r if w e can p ick out those people who we feel a r e l eade r s , t h e n we cam encourage them t o t ake t h i s i n i t i a t i v e , and qu.ite f rankly , it i s a two-way s t r e e t . I personal ly use with re ference t o what Bob Rust said--we d o n ' t advocate running a serv ice i n s t i t u t i o n on t h i s sausage emulsion work. W e analyze t h e product one time, but t h i s i s a p a r t of t h e demonstration, and I d o n ' t want t o ge t i n t o t h e t rouble-shoot ing business .

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I th ink , t c ge t back t o t h e question--we have t o develop and pick out leadersh ip and work with them and encourage them t o take t h e i n i t i a t i v e , because it i s t h e i r n i c k e l - - i t i s not mine, and if I had money invested i n t h e p lan t , then it might be a d i f f e r e n t s to ry . But as long as it i s t h e i r nickel, they have t o take t h e i n i t i a t i v e , and I f ind , i n working with then, for t h e most p a r t they do.

Q U I N KOLB: Does anybody e l s e have a question? Next, then t o w i n d up our session, I want t o thank you, each of you fellows, f o r being b r i e f and t o t h e point, and we w i l l t u r n t h e program back t o you at t h i s po in t .

MAX JUDGE: Thank you, Quin, for a l l your e f f o r t s m d those of your committee i n developing t h i s exce l l en t program.

Federa l m e a t inspec t ion has reached a milestone, most of us would agree, i n 1967. We thought t h i s w a s a t o p i c t h a t should be included i n t h e r epor t of t h e Continuing Education Committee. On your program appears t h e name D r . R . K. Somers t o d i scuss t h i s t o p i c with us . A t t h e las t moment, as I understand it, he w a s subponenaed t o t e s t i f y before a Ccngresslonal committee, and sen t h i s r e g r e t s . We are fo r tuna te , however, t o have i n h i s stead D r . H. N. Steinmetz, who i s t h e Ass is tan t Deputy Administrator for Consumer P ro tec t ion i n t h e Consumer and Marketing Serv ice .

D r . Steinmetz i s a na t ive of Boston. He i s a DVM from t h e g r e a t Kansas S t a t e Univers i ty and comes t o us today t o represent t h e USDA view- point and t o give us some of t h e implications of t h e 1967 Federal Meat Inspec t ion Act. Dr. Steinmetz.