YOLO COUNTY NEWS
UC Davis staff researcher Vivien Lee shops for steaks at the meat lab. Fred Gladdis/Enterprise photo

UC Davis

UC Davis Meat Lab a winner again

By From page A1 | April 02, 2013

Get a taste of this lineup: linguiça in 2009, chorizo in 2010, smoked summer sausage in 2011, fresh pork sausage in 2012, and, for 2013, low-sodium fresh pork sausage.

UC Davis Meat Lab student employees produced all of these in grand champion style, in the collegiate division, five years in a row, as judged in the California Association of Meat Processors’ cured meat show, part of the association’s annual convention.

UCD hosted this year’s event, where the host team not only took the grand champion title (first place) but the champion title (third place) as well, plus the Norm Eggen Championship Cup for highest-achieving university (top three scores, combined).

Kyle Anderson, Antonio Beltran, Cindy Garcia and Kristina Rothery comprised the winning team, with each member preparing low-sodium fresh pork sausage as the designated product for collegiate judging in 2013.

Garcia prepared the grand champion entry, Rothery prepared the champion entry, and Anderson received a merit award. Together, they gave the UCD the highest combined score for the championship cup.

There were 24 entries in all, from UCD, Cal Poly Pomona, Cal Poly San Luis Obispo, Cal State Chico and Fresno State.

The judging panel — three best-of-show winners from among the commercial exhibitors in the association’s cured meat contests — evaluated each of the collegiate entries internally and externally prior to cooking, and again after cooking. Then they put them to the taste test.

Caleb Sehnert, Meat Lab manager, explained that each year he forms (and advises) a meat processing team of student employees — each of whom must have completed the small-plant operations course (Animal Science 49G) that he teaches, and completed an internship.

Sehnert has served on the California Association of Meat Processors board for the last three years, and, at this year’s convention, was elected vice president.

The Meat Lab’s public sales take place from 1 to 5:30 p.m. every Thursday and Friday in the Cole Facility, Building C, off of Hutchison Drive on the UCD campus. More information, including price list and location, is at http://animalscience.ucdavis.edu/facilities/meat.htm.

— UC Davis News Service

Dave Jones

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