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

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49


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Meat+Poultry - June 2019

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

Meat+Poultry - June 2019
CONTENTS
COMMENTARY - Introduction to IFFA
BUSINESS NOTES - CARGILL LAUNCHES NEW GRAB-AND-GO SNACK PACKS
TYSON FOODS TO BUILD CASE-READY PLANT
IMPOSSIBLE FOODS ANNOUNCES $300 MILLION ROUND OF FUNDING
IFFA 2019 ATTENDANCE INCREASES 7% FROM 2016
WHOLE FOODS GETS WAYNE FARMS’ NAKED TRUTH
JBS USA ANNOUNCES GRAND ISLAND PLANT EXPANSION
PERDUE FARMS ACQUIRES PANORAMA MEATS
NORTH COUNTRY EXPANDS LOCAL PARTNERSHIPS
JACK LINK’S INTRODUCES ZERO-SUGAR JERKY
HORMEL FEELS ASF IMPACT
BEYOND MEAT EXPANDS ITS EUROPEAN PRODUCTION
WASHINGTON - Preparing for ASF
COVER STORY - Building a better way
THE BARBECUE REPORT - REALITY CHECK
RETAIL TRENDS - PORK IN THE King of Beers' COURT
BOOK REVIEW - A taste for the chase
MEAT PERSPECTIVE - Beef rib BONUS
TOOLS OF THE TRADE - Grilling gadgets galore
INDUSTRY EDUCATION - INVESTING IN EDUCATION
POULTRY PROCESSING TECH - WORKING ON WELFARE
CONTROLLED STUNNING
INGREDIENT ISSUES - Creative coatings
PACKAGING SOLUTIONS - GRAB 'N GO
FOOD SAFETY - THIRD-SHIFT thoroughness
SMALL BUSINESS MATTERS - German tradition finds a home in Texas
Automation trends + technology
ROBOTICS TECHNOLOGY - Working smarter
TOOLS OF THE TRADE - Walking, not running
PACKAGING SOLUTIONS - Perfecting packaging
SHOW PREVIEW - Rolling into Mobile
FROM THE CORRAL - Rewarding enrichments
SHOWCASE
NAMES IN THE NEWS
CALENDAR
CLASSIFIEDS
ADVERTISERS
THE INSIDER
Meat+Poultry - June 2019 - Meat+Poultry - June 2019
Meat+Poultry - June 2019 - Meat+Poultry - June 2019
Meat+Poultry - June 2019 - 2
Meat+Poultry - June 2019 - 3
Meat+Poultry - June 2019 - CONTENTS
Meat+Poultry - June 2019 - 5
Meat+Poultry - June 2019 - 6
Meat+Poultry - June 2019 - 7
Meat+Poultry - June 2019 - COMMENTARY - Introduction to IFFA
Meat+Poultry - June 2019 - 9
Meat+Poultry - June 2019 - IMPOSSIBLE FOODS ANNOUNCES $300 MILLION ROUND OF FUNDING
Meat+Poultry - June 2019 - 11
Meat+Poultry - June 2019 - JBS USA ANNOUNCES GRAND ISLAND PLANT EXPANSION
Meat+Poultry - June 2019 - JACK LINK’S INTRODUCES ZERO-SUGAR JERKY
Meat+Poultry - June 2019 - BEYOND MEAT EXPANDS ITS EUROPEAN PRODUCTION
Meat+Poultry - June 2019 - 15
Meat+Poultry - June 2019 - WASHINGTON - Preparing for ASF
Meat+Poultry - June 2019 - 17
Meat+Poultry - June 2019 - COVER STORY - Building a better way
Meat+Poultry - June 2019 - 19
Meat+Poultry - June 2019 - 20
Meat+Poultry - June 2019 - 21
Meat+Poultry - June 2019 - 22
Meat+Poultry - June 2019 - 23
Meat+Poultry - June 2019 - 24
Meat+Poultry - June 2019 - 25
Meat+Poultry - June 2019 - 26
Meat+Poultry - June 2019 - 27
Meat+Poultry - June 2019 - THE BARBECUE REPORT - REALITY CHECK
Meat+Poultry - June 2019 - 29
Meat+Poultry - June 2019 - 30
Meat+Poultry - June 2019 - 31
Meat+Poultry - June 2019 - 32
Meat+Poultry - June 2019 - 33
Meat+Poultry - June 2019 - RETAIL TRENDS - PORK IN THE King of Beers' COURT
Meat+Poultry - June 2019 - 35
Meat+Poultry - June 2019 - BOOK REVIEW - A taste for the chase
Meat+Poultry - June 2019 - 37
Meat+Poultry - June 2019 - 38
Meat+Poultry - June 2019 - 39
Meat+Poultry - June 2019 - 40
Meat+Poultry - June 2019 - 41
Meat+Poultry - June 2019 - MEAT PERSPECTIVE - Beef rib BONUS
Meat+Poultry - June 2019 - 43
Meat+Poultry - June 2019 - TOOLS OF THE TRADE - Grilling gadgets galore
Meat+Poultry - June 2019 - 45
Meat+Poultry - June 2019 - INDUSTRY EDUCATION - INVESTING IN EDUCATION
Meat+Poultry - June 2019 - 47
Meat+Poultry - June 2019 - 48
Meat+Poultry - June 2019 - 49
Meat+Poultry - June 2019 - 50
Meat+Poultry - June 2019 - 51
Meat+Poultry - June 2019 - POULTRY PROCESSING TECH - WORKING ON WELFARE
Meat+Poultry - June 2019 - 53
Meat+Poultry - June 2019 - 54
Meat+Poultry - June 2019 - 55
Meat+Poultry - June 2019 - CONTROLLED STUNNING
Meat+Poultry - June 2019 - 57
Meat+Poultry - June 2019 - 58
Meat+Poultry - June 2019 - 59
Meat+Poultry - June 2019 - 60
Meat+Poultry - June 2019 - 61
Meat+Poultry - June 2019 - INGREDIENT ISSUES - Creative coatings
Meat+Poultry - June 2019 - 63
Meat+Poultry - June 2019 - 64
Meat+Poultry - June 2019 - 65
Meat+Poultry - June 2019 - PACKAGING SOLUTIONS - GRAB 'N GO
Meat+Poultry - June 2019 - 67
Meat+Poultry - June 2019 - 68
Meat+Poultry - June 2019 - 69
Meat+Poultry - June 2019 - 70
Meat+Poultry - June 2019 - 71
Meat+Poultry - June 2019 - FOOD SAFETY - THIRD-SHIFT thoroughness
Meat+Poultry - June 2019 - 73
Meat+Poultry - June 2019 - 74
Meat+Poultry - June 2019 - 75
Meat+Poultry - June 2019 - 76
Meat+Poultry - June 2019 - 77
Meat+Poultry - June 2019 - SMALL BUSINESS MATTERS - German tradition finds a home in Texas
Meat+Poultry - June 2019 - 79
Meat+Poultry - June 2019 - 80
Meat+Poultry - June 2019 - 81
Meat+Poultry - June 2019 - 82
Meat+Poultry - June 2019 - Automation trends + technology
Meat+Poultry - June 2019 - 84
Meat+Poultry - June 2019 - ROBOTICS TECHNOLOGY - Working smarter
Meat+Poultry - June 2019 - 86
Meat+Poultry - June 2019 - 87
Meat+Poultry - June 2019 - 88
Meat+Poultry - June 2019 - 89
Meat+Poultry - June 2019 - TOOLS OF THE TRADE - Walking, not running
Meat+Poultry - June 2019 - 91
Meat+Poultry - June 2019 - 92
Meat+Poultry - June 2019 - 93
Meat+Poultry - June 2019 - PACKAGING SOLUTIONS - Perfecting packaging
Meat+Poultry - June 2019 - 95
Meat+Poultry - June 2019 - 96
Meat+Poultry - June 2019 - 97
Meat+Poultry - June 2019 - 98
Meat+Poultry - June 2019 - 99
Meat+Poultry - June 2019 - SHOW PREVIEW - Rolling into Mobile
Meat+Poultry - June 2019 - 101
Meat+Poultry - June 2019 - FROM THE CORRAL - Rewarding enrichments
Meat+Poultry - June 2019 - 103
Meat+Poultry - June 2019 - SHOWCASE
Meat+Poultry - June 2019 - 105
Meat+Poultry - June 2019 - NAMES IN THE NEWS
Meat+Poultry - June 2019 - 107
Meat+Poultry - June 2019 - CALENDAR
Meat+Poultry - June 2019 - 109
Meat+Poultry - June 2019 - CLASSIFIEDS
Meat+Poultry - June 2019 - 111
Meat+Poultry - June 2019 - 112
Meat+Poultry - June 2019 - ADVERTISERS
Meat+Poultry - June 2019 - THE INSIDER
Meat+Poultry - June 2019 - 115
Meat+Poultry - June 2019 - 116
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