Meat+Poultry - June 2019 - 49

where students gather to collaborate or
just relax. It is highlighted by a 6-ft. bronze
sculpture of Gary Smith and his wife and the
JBS branded name of the facility. The sculpture
of the Smiths and another of Grandin, were
designed by Dave Anderson, a CSU affiliate
faculty member and a former researcher with
Elanco Animal Health.
Also, near the first-floor entrance is a
140-seat, auditorium-style classroom equipped
for meat science lectures and hands-on
demonstrations. An overhead rail system
crosses the front of the classroom to facilitate
rolling carcasses in and out of the teaching
area from an adjacent cooler and connecting
to the processing plant. "That's something
we haven't had here in a long time," Delmore
said of the rail system. The classroom is also
wired with audio-visual technology and a large,
washdown-ready display area at the front.
A first-floor demonstration kitchen
was designed like JBS' demo kitchen in
Greeley, complete with granite countertops,
commercial grade stoves and ovens, an
Italian-made dry-aging cabinet, and many other
features designed to accommodate students or
visiting food companies.
Not far from the demonstration kitchen
is the restricted access entry to the US Dept.
of Agriculture-inspected processing plant.
Delmore's voice echoes as he announces the
entry into the USDA-inspected part of the
facility. A common hallway feeds all the parts
of the processing facility. When designing
and building the plant, the emphasis was on
sanitation, durability and ease of cleaning.
Providing passersby with a look into the

ready-to-eat part of the processing plant is the
intent of one large window in the first-floor
atrium. Behind the glass two Enviro-Pak
pass-through ovens are situated, a rarity in
many university meat labs. "You load here, and
you unload on the ready-to-eat side," Delmore
said, "so we have a ready-to-eat packaging area
that is separate from raw production. This is a
nice, bright shiny spot where people can look
in and see what's going on in the facility."
Equipped with LED lighting throughout, the
processing plant is designed to demonstrate
principles of meat processing using technology
and workspace that mirrors a commercial
meat processing plant. The design of the
plant's animal handling area and slaughtering
system were overseen by Grandin, who
accompanied M+P on the tour. The slaughter
facility is equipped to handle cattle, hogs,
sheep and even poultry on a limited scale.
Grandin was most pleased at the attention
paid to building the entire facility with quality
infrastructure, which will serve as a longlasting foundation for future advancements in
the industry's ever-changing technology.
"You can always change the furniture," she
said of the evolving equipment and technology
available under-roof areas, "but I'm really glad
to see investing in infrastructure initially."
Grandin pointed out an example of this being
the thigh-high cement curbing that flanks each
side of the plant's main hallway, designed for
easy washdown and to protect the structure
for years to come.
The space now used for department
head offices, academic success coordinators
and a conference room was previously the

"It was a hard
project because
it's not exactly
traditional; we
changed a lot
of things as we
went."
- ROBERT DELMORE

C RAV I N G C O M FO RT?
Crispy, juicy, and robustly-ﬂavored, fried chicken is the ultimate comfort food. From classic
soul food style to Korean to Nashville Hot, T. Hasegawa's ﬂavors will deliver ﬁnger-licking
taste and aroma to breading or batter applications.
* Louisiana
* Nashville Hot

* Buffalo
* Hawaiian

* Southern (Buttermilk)
* Korean

* Karaage
(Japanese Style)

AVAILABLE IN: NATURAL, GLUTEN-FREE, VEGAN , NON-GMO, CLEAN-LABEL
COST REDUCTION , RETAIL COMPLIANT, NATURAL & ARTIFICIAL BLENDS

thasegawa.com

www.meatpoultry.com | 06.19 | MEAT+ POULTRY

http://www.thasegawa.com http://www.meatpoultry.com

Meat+Poultry - June 2019

Table of Contents for the Digital Edition of Meat+Poultry - June 2019