MeatsPad podcast series S2E3: Water Usage in Meat Plants w/ Dr. Ty Lawrence
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This week we sit down with Dr. Ty Lawrence to address some questions from meat processors on how much water we should use when processing livestock. Dr. Lawrence is a professor of animal science at West Texas A&M University and has spent a lot of years studying water usage in the meat industry as well as evaluating how to improve the yield, quality, and safety of red meat products.
Today you will learn about:
- Water source for the meat industry
- Aquifers
- Processes to save water
- Water quality
- Gallons per head
- Water treatments
This video is is sponsored by U.S. Meat Export Federation® and Ultra Source®.
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