The Pantry Graphic Edited
Monthly News & Updates
April 2022
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Rising in research: FAPC hosts annual research symposium
Natural light shined through the windows on students gathered at FAPC for the annual research symposium. The sound of voices filled the space as undergraduate and graduate students stood ready in front of their detailed research displayed on posters.

The annual research symposium was under way as judges scribbled on clipboards to evaluate the research presentations.
Business Spotlight
T&C Meats

The relationship between T&C Meats and FAPC runs deep. Started in 2017 by Tyler Tate and Eldon Campbell, T&C Meats, located in Enid, Oklahoma, is a retail meat market specializing in prime quality beef, smoked items and handmade sausages. Both Tyler and Eldon are graduates of Oklahoma State University Animal and Food Sciences. Eldon was an employee at FAPC and utilized its business services and classes to launch T&C Meats.

“We have a passion for the highest quality meats and strive to deliver the best home eating experience possible,” Eldon said. “Through great meat selection, cooking advice and outstanding customer service, we aim to win anyone’s business who walks through our doors. We are active in our local community and truly love being in Enid.”
Featured Research
Edible Beef Hides - Tim Bowser, Food Process Engineer

FAPC launched a unique project to reclaim waste beef hides and convert them to human food known as "Kpomo" or "Kanda." New procedures and equipment were developed to dehair, heat, clean and evaluate hides to render them acceptable for commercial sale as a food product.

The project has been successful at demonstrating safe and effective processing methods. USDA approval has been received for utilizing hides that are sourced and processed from the same facility. The project team is currently seeking USDA approval to transport hides between inspected facilities.
Cowboy Meats Highlight
Custom dry aged beef quarters available for pre-order

Check out this spring sale! Cowboy Meats is taking pre-orders for beef quarters, which will be available in late April. These quarters will be custom cut according to requests.

Front quarters and hindquarters only.
$4.00/lb on cold weight.

To order, contact Joel Jackson, meat pilot plant manager, at 405-744-3256.
Featured Video
SUNUP Food Whys: Darren Scott has an overview of the sous vide food trend
How much do you know about sous vide? Learn more from Darren Scott, FAPC food scientist, in this SUNUP TV Food Whys.
Featured Photo
Playing in the Dough Workshop
Let's get baking! Renee Albers-Nelson, milling and baking specialist, gave tips to workshop participants as they created delicious bread products at FAPC.

This personalized, hands-on workshop is targeted for the very beginning baker who would like to learn how to make a traditional bread loaf and an artisan bread.
The Food Files Podcast & Value-Added Voice Blog
Rooted in Research - Parker Christman

Parker Christman, graduate research assistant, works in the fruit and vegetable processing lab creating a guide for new processing facilities.
Immune system boosting foods

Nurhan Dunford, FAPC oil/oilseed specialist, describes the relationship between food and a healthy immune system.
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