Intellex Acquires Expert by Big Village

We're thrilled to announce that Intellex has acquired Expert by Big Village, effective March 22, 2024. This strategic move enhances our capabilities and strengthens our commitment to delivering exceptional solutions to our customers.

Stay tuned for more updates on how this acquisition will benefit our clients and experts.

For inquiries or more information, please contact us at info@intellex.com.

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Expert Details

Sausage, Meat Products, Meat Processing

ID: 729131 Minnesota, USA

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Expert has had extensive education and industrial experience in the technology of processing fresh and cooked meat products. This includes sausage and delicatessen products and cured and smoked meats. Research in these areas has been for industrial product processes and new product development. He conducted basic research in fresh beef production and lipid deposition in beef animals at the University of Wisconsin. His industrial work included the development of low and fat free process meat products with an emphasis on sausage and delicatessen products. He also did extensive work on fresh pork production such as prerigor processing and rapid chilling methods. He has worked on and was responsible for production of smoked and cured products. Included in this was the development of sectioned and formed products from pork, beef and poultry raw materials. Primary objectives were product integrity, color development and water binding.

Education

Year Degree Subject Institution
Year: 1969 Degree: PhD Subject: Meat Science and Biochemistry Institution: University of Wisconsin
Year: 1965 Degree: MS Subject: Meat Science and Biochemistry Institution: University of Wisconsin
Year: 1957 Degree: BS Subject: Animal Science Institution: The Ohio State University

Work History

Years Employer Title Department
Years: 1984 to 1998 Employer: Hormel Foods Title: Research Associate Department: Research and Development
Responsibilities:
He was responsible for project management
Years Employer Title Department
Years: 1973 to 1982 Employer: Schulerberg-Kurdle Co. Title: VP Production and Research Department: Reearch and Development
Responsibilities:
Responsible for all operations, engineering and research
Years Employer Title Department
Years: 1968 to 1973 Employer: Union Carbide Corporation Title: Group Leader Food Science Institute Department: Films Packaging Division
Responsibilities:
He was responsible for development of new products in sausage casing and packaging products of the Company. Responsibilities included laboratory services internally and for customer service and field service group.

Additional Experience

Expert Witness Experience
He was an expert witness in litigation concerning import - export of casing products and several cases of meat plant management.
He has consulted on meat science education programs and poultry product development.
Training / Seminars
Developed and conducted an extensive production employee training program in meat science for both Hormel Foods Corp. and Jenny-o Turkey Store.

Fields of Expertise

meat cooking, meat curing, meat processing, meat processing technology, meat product, sausage, sausage casing, sodium nitrate, sodium nitrite, sodium pyrophosphate, low-fat food, low-fat meat product, pork, meat, meat packing, meat science, product regulation, fat flavor, fermented meat, off-flavor, meat packinghouse, offal, glucono-delta-lactone, meat rendering, slaughterhouse, sodium diacetate, sodium citrate, sweetness, Lactobacillus, meat spoilage, meat quality assurance, meat storage, food binder, slaughtering, jerky, pepperoni, meat marinade, thermal process, food product quality control, fermented sausage, smoked meat product, dry sausage, meat by-product, meat industry good manufacturing practice, Poultry and Meat Organization regulation, poultry, food-seasoning product, poultry processing, poultry meat, food, turkey ham, turkey meat, snack food, poultry product, nitro compound, animal meat, livestock, heat, ham, food texture, food sensory science, food preservation, food drying, flavor, cured meat, chicken meat, brine, beef cattle, beef, bacon

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