The Ohio State’s Lynn Knipe discusses meat processing education during COVID-19


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Recently, the MEAT+POULTRY Podcast featured Jeff Savell, a Texas A&M meat professor, as he shared stories of what it’s like having meat education in person during the pandemic. In this week’s podcast, Lynn Knipe, extension processed meats specialist at The Ohio State University, continues that discussion.

Knipe shares the processes and procedures that the faculty took in Columbus, Ohio, before holding on-campus meat classes. He also discusses how his extension programs feature people already working in the meat industry.

Lastly, Knipe shares his insights about other processing trends he’s seen during the COVID-19 pandemic including a larger interest in on-the-farm slaughtering and meat processing and what needs to be done to do it safely.

Earlier in August, Knipe was appointed to the USDA's National Advisotry Committee on Meat and Poultry Inspection (NACMPI). He will serve a two-year term.

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