The Canadian Animal Health Institute has started the CAHI Recognizing It’s Leaders Award which might normally go to one person. Tonight it went to 3 people who CAHI president, Jean Szkotnicki called her three wise men. They are (pictured left to right), Dr. Paul Wilson, Bayer, Inc., Dr. Bruce Groves, Pfizer Canada, Inc. and Dr. Paul Doig, Boehringer Ingelheim (Canada). …
CAHI Industry Leader Stan Eby
One of the awards presented here tonight at the Canadian Animal Health Institute dinner was the Industry Leadership Award. This year’s recipient is Stan Eby for his efforts on behalf of the Canadian cattle industry. Stan has served as president of the Ontario and Canadian Cattlemen’s Associations and during some trying times like the BSE crisis.
Eating With CAHI Progressively
Tonight at the Canadian Animal Health Institute Awards dinner it was set up as a progressive dinner. I’ve never been on one of these but it’s a cool idea. Basically every table is numbered and at your first seat you receive a card which tells you which table you go to next and then you rotate to one more. They’re …
Near The Niagra
I’ve only ever been through Niagra Falls once before and a long time. It’s just as pretty as I remember it. This is a view of the river below the falls I took while waiting in line for Canadian customs this afternoon. I’m here at the White Oaks Conference Resort & Spa and getting ready to head to the reception …
Consumers Love Beef Tender
Would you pay $345.95 for four 12 oz. strip steaks – raw steaks, mind you, not cooked. That’s the price on-line for “Kobe-style” strip steaks, as marketed by Allen Brothers – a company some Rush Limbaugh listeners might recognize. That compares to $159.95 for the same quantity of U.S. Prime, dry-aged strip steaks – or just $104.95 for U.S. Prime, …
Sensory Panel Testing
Individual booths, red lights to mask colors, positive pressure ventilation to keep out unwanted smells and pass-through sample presentation doors – that’s the environment where trained sensory panelists do their work at the ISU Sensory Evaluation Unit. So, basically this is what you see, sitting in your little booth, waiting for samples to come through the little door. You cleanse …
Sensory Evaluation 101
How difficult could it be to figure out whether a piece of meat is tough or tender, dry or juicy, flavorful or not? A group of ag journalists found out this week as guests of Elanco Animal Health to a Sensory Evaluation Briefing at Iowa State University. Basically, we all got a crash course in how to be “sensory panelists.” …
Perception is Reality
When it comes to testing food, it’s all the senses that count, not just taste. “That’s because there’s only about four things we can taste,” says Dr. Ken Prusa with Iowa State University. “Sweet, salty, sour and bitter.” Which makes taste alone a pretty limited factor in the total experience of how we perceive a food. In fact, we use …
Designing Meat Quality Trials
Designing trials for a new animal health product to evaluate meat quality is expensive and complicated, according to Dr. Floyd McKeith with the University of Illinois Department of Animal Sciences. He was one of the speakers at a workshop for ag editors this week in Ames, Iowa sponsored by Elanco Animal Health. According to Dr. McKeith, some of the factors …
Elanco Sensory Evaluation Workshop
Bringing an animal health product to market requires a lot of testing – not just on how that product affects the animal, but also how it affects the meat that comes from that animal. That’s what a group of farm media folks, including myself, learned about this week at Iowa State University in Ames, courtesy of Elanco Animal Health. Pictured …