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Live Virtual Tour of Ohio State University Meat Lab - Beef Processing, Cuts and Nutrition with Dr. Lyda Garcia
Visit the OSU Meat Lab and learn more about beef processing, cuts, and nutrition with animal sciences professor Dr. Lyda Garcia. By attending this event, participants will:
- Learn about protocols in processing facilities that ensure food safety
- See examples of lean cuts of beef and learn about the role that cattle nutrition plays into the development of lean cuts
- Discuss USDA standards for beef grading and how they contribute to the consumer eating experience

Attendees of the live event will have the opportunity to have their questions answered by Dr. Garcia and Ohio Beef Council dietitian, Anna Gest.

This webinar will has been approved for 1 hour of continuing education credit by the Commission on Dietetic Registration.

Dr. Lyda G. Garcia joined the Department of Animal Sciences in February 2015. Raised in a rural south Texas town (Hebbronville, TX) just 40 miles east of the Texas-Mexico border and 90 miles from the Gulf of Mexico, she was constantly involved in various areas of livestock. Raised by a cowboy and a public school teacher, Dr. Garcia developed a technique to relay her passion for agriculture and higher education inside and outside of the classroom.

Prior to joining the Buckeye Family, Dr. Garcia was a Visiting Assistant Professor in the College of Agricultural Sciences and Natural Resources (CASNR) at Texas Tech University where she taught an undergraduate meat science course, traveled to Central America and Mexico as a food safety team member to collect and process samples for E. coli and Salmonella in beef and pork processing plants and markets, and assisted the dean’s college in increasing diversity for CASNR.

Currently, Dr. Garcia is responsible for teaching undergraduate courses in meat science (introduction to meat science, harvest and fabrication, processed meats, and meat carcass evaluation) and advises undergraduate Meat Science students.


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