Expert Details
Juicy Meat
ID: 730599
Colombia
Raw meat:
1. Increasing culinary quality in beef steaks/ fillets while:
2. Reducing/eliminating ageing time in beef cuts.
3. Reducing drip loss in vacuum packed beef.
4. Increasing culinary quality not only in premium, but also cheap beef cuts.
5. Obtaining microbiologically safe products.
Cooked meat:
1. Increasing cooking yield in meat steaks/fillets from beef, chicken, pork and fish.
2. Reducing / eliminates customer´s complains about hardness, lack of juiciness or size of meat steaks/fillets from beef, chicken, pork and fish.
3. Reducing cooking times of meat steaks/fillets about 20%.
4. Developing pre-cooking methods of meat steaks/fillets ensuring culinary quality and controlling costs.
5. Safe and agile new souse vides processing methods applied to meat steaks/fillets.
6. Developing new meat products according to market needs and new potential businesses.
Expertise in meat steaks/fillets cooking methods:
1. Sauté.
2. Grilling
3. Frying.
4. Convection oven.
5. Combined oven
1. Souse Vide
Industries of expertise:
2. Slaughtering houses.
3. Beef purveyors.
4. Poultry purveyors.
5. Catering (army, schools, hospitals)
6. Restaurant chains.
7. Souse Vide chicken breast processor.
8. Meat Ingredients Companies.
Specialties:
MEAT STEAKS/FILLETS PROCESSING
SOUS VIDE MEAT STEAK/FILLETS PROCESSING.
IMPROVED MEAT STEAKS/FILLETS MARKETING AND BUSINESS
He has worked developing markets for new products in meat fillet processing, also has worked in technical application of this in the market.
He implemented, during this process, new forms of cooking meat fillets, reducing costs and increasing quality in Aramark Colombia, Expert. Ribs- Colombia, Sodexo Colombia, Apc Perú, Campos del Pilar- Argentina and Perdigao-Brasil.He has worked as technical advisor since 2006 in the developing of new techniques to cook meat fillets. During this process a processing plant has been constructed and started operations in 2011.
Education
| Year | Degree | Subject | Institution |
|---|---|---|---|
| Year: 1999 | Degree: MARKETING SPECIALIST | Subject: MARKETING | Institution: UNIVERSIDAD DE LOS ANDES |
| Year: 1994 | Degree: SCIENCE AND TECHNOLOGY SPECIALIST | Subject: FOOD/MEAT | Institution: UNIVERSIDAD NACIONAL DE COLOMBIA |
| Year: 1992 | Degree: ANIMAL SCIENTIST | Subject: ANIMAL PRODUCTION/MEAT | Institution: LA SALLE UNIVERSITY |
| Year: 2001 | Degree: ADVANCED ENGLISH | Subject: ENGLISH | Institution: DELAWARE UNIVERSITY |
| Year: 2000 | Degree: EXECUTIVE EDUCATION PROGRAM ON THE AMERICAN FOOD MARKETING SYSTEM | Subject: FOOD MARKETING | Institution: SAINT JOSEPH´S UNIVERSITY |
Work History
| Years | Employer | Title | Department |
|---|---|---|---|
| Years: 1995 to 2002 | Employer: TECNAS S.A | Title: TECHNICAL SALES | Department: SALES |
Responsibilities:He worked as tecnhical advisor in meat ingredients usage. |
|||
| Years | Employer | Title | Department |
| Years: 2001 to 2001 | Employer: LA SALLE UNIVERSITY | Title: ASSISTANT PROFESSOR | Department: ANIMAL SCIENCE |
Responsibilities:He taught basic concepts about meat processing focused on meat products like sausages, ham, hamburguers and chorizos among others. |
|||
Additional Experience
| Expert Witness Experience |
|---|
| The last 9 years he has worked on meat fillets improvement focused on maintaining juiciness, flavor and tenderness during cookign process. He has worked on marketing and business development of new products and processes developed for meat fillets industries like catering, restaruants chains, butchers and slaughtering hauses. |
Career Accomplishments
| Awards / Recognition |
|---|
| He graduated with honors: Delaware University. |
| Publications and Patents Summary |
|---|
| He has contributed in 4 plubications in regional news papers between 2004 and 2010 |