Bob Campbell has been the meat business for a long time (even before he became a Ph.D.) He has worked for every sized meat plant from the local butcher shop and slaughterhouse in Willington, Connecticut to the largest international meat processors. Along the way from small town Connecticut to international meat processing he has found that people are always interested in how meat is processed, how it fits into healthy and enjoyable eating and how to prepare it safely. Meat can be an important part of the diet for those of us at 6’s and 7’s and showing less experienced folks (like our kids) how to cook and prepare meat so it is safe and tasty is one of the things I’ll talk about here.
I started out in this business in the late 60’s as a traditional butcher’s apprentice (mom said I needed a job) and it has turned out to be my profession. When I got to college I discovered that there was something called meat science and that the meat lab need experienced help to help it do research and provide practical experience to the students so I ended up with a degree in agriculture just as the economy hit the skids in the 70’s. So I went off to grad school and got an MS in food science. After that I came back to the east coast and started working for the Howard Johnson restaurant chain – the French chefs would dream up something and give me a recipe for 5 pounds and I had to scale it up to 500 lb at a time which got me deeply involved in the process of making foods and scaling them up to industrial processes. When HJ shut down their commissary department, I got a job with IBP – at the time the largest processor of cattle and pork in the world (IBP was later bought by Tyson and the largest meat company now (2013) is called JBS). After IBP I went back to school and worked for Kansas State for 10 years doing meat research and international outreach so I have processed and tasted meat on or from every continent except Antarctica. I also managed to get a Ph.D. in Food Science.
Since receiving my Ph.D. I have worked for companies that canned meat, made pork rind snacks, spent some time consulting in food safety and R and D and currently am Food safety director for Kayem Foods Inc. My fortunate meeting with Dr. Rappaport at a friends’ wedding has led to a long friendship and enduring interest in her projects. Because of the questions I have gotten from people all over the world on how to prepare food that is safe delicious and nutritious, I agreed to be part of 6’s and 7’s. People need a place to go that provides current, clear and correct ideas on how to live healthy and happy. Eating is a major part of that and I trust you will find the information we provide will be useful, understandable and will help you as part of the first generation that makes the active 6’s and 7’s the most interesting and fulfilling part of your lives so far.
- The month of May is designated as Older Americans Month and is a time to celebrate all the contributions that older adults have made to our country. Here at FSIS, we are celebrating Older Americans Month by highlighting food safety for older adults. Adults 65 and older are at a greater risk for hospitalization and […]
- I have had people ask me in the past why supermarket ground beef is red on the outside and brown in the middle. Surprisingly, due to the nature of the pigment in ground beef, that is actually an indication of fresh ground beef – as long as it is bright pink on the outside and […]
- There is good news! Your hamburger doesn’t have to be the expensive hockey puck which happens if you use ground beef that is too lean. Based on my years of experience as a butcher and some insights I got during my Ph.D. research, I have come to the conclusion that ground beef provides the best […]