In 2019 Glenn Valley Foods moved into a brand new state-of-the-art meat processing facility. After the move Glenn Valley Foods observed reduced yields due to uneven tempering in their new tempering room. They needed to better understand the temperature uniformity (i.e., cold vs. hot spots) within the room and adjust their process. For help the Glenn Valley Foods team turned to Nebraska MEP, part of the MEP National Network™.
The Nebraska MEP facilitated the expertise of Dr. Grace Danao and the Food Processing Center. Even with the physical barrier of the pandemic, the Nebraska MEP and FPC found a workable solution to identify and solve our facility issues, which enabled us to maintain our reputation as a trusted supplier to the food industry.