University of Guelph Meat Science Lab The Best Kept Secret on Campus

University of Guelph Meat Science Lab

The Best Kept Secret on Campus

By Sandy Trojansek, Meat & Poultry Ontario

The University of Guelph, established in 1964, is one of Canada’s top comprehensive and research- intensive universities and known as Canada’s food university. It’s also home to the meat science laboratory, a small-scale meat packing plant operating under federal inspection regulations with the capability to slaughter, cut, and process all major red meat species. Gino Giansante, Meat Science Lab Manager, explained the geographical area the Meat Lab serves.

“We serve Ontario,” said Giansante. “It’s spread out from veterinary to arts and sciences, with a focus on the food industry. Our building focuses on meat, and the Food Science building does work with different foods. There’s a lot going on around food, not just on the veterinary side.”

The Meat Lab was established in the 1960’s, and the abattoir was fully refurbished in 2018. The cutting room is equipped to process wholesale or retail cuts, and there is equipment to manufacture processed meat products, as well as a smokehouse. Currently, four employees work in the Meat Lab. “The Meat Lab is focused on helping the industry develop a variety of opportunities,” said Giansante. “It is a fully functioning CFIA registered abattoir, and its main function is to assist in research conducted at the university. Animals come through the lab to be humanely slaughtered and dissected.”

What is the Meat Lab known for? “We are known for our slaughter technique,” he said. “Customers come to us to slaughter animals. We focus on the four red meats – beef, lamb, goat, and pig.”

Giansante stated that his favourite function in the Meat Lab was working with students. “When students come in and I watch them dealing with products and some of the equipment, it’s amazing to see them get involved. They have no qualms about it, which is needed because we need more skilled workers in the industry.”

What is the best kept secret in the Meat Lab? “The Meat Lab itself is a secret, internally and externally,” he said. “We are the only university in Canada with a CFIA establishment number in their Meat Lab. We are also the only Canadian university sending products cross-country and worldwide with no issues. The federal license is unique to our business, allowing us to work with industries seeking to grow their business and send samples to customers across borders.”

The Meat Lab does a lot of interaction with feed lots, dairy farms, beef farms, and a pig farm in Arkell.

“There’s a lot of interaction with animal reps from these areas,” he said. “From an outside business perspective, we have a great relationship with a local pig farmer. He brings 4-6 pigs per month, and because we’re a CFIA plant, they’re sold to a restaurant in Montreal. This way, he sends them across the border without issue. We also have relationships with other industry people, and have worked with Conestoga, St. Helen’s Meat Packers, and others.”

(from Left to Right): Sam Leo (Butcher), Gino Giansante (Meat Lab Manager), Judy Kendall (Senior Butcher), Anthony Rizzuto (Meat Lab Project Specialist). Absent: Danielle Renwick, Meat Lab Project Specialist (on mat leave).

What is Giansante’s favourite and least favourite aspects of the job? “Putting the animals down,” he said. “If you’re not affected, there’s something wrong with you. My favourite part is working with the students. It gives you a different perspective.”

What is your business philosophy and your personal philosophy? “My business philosophy is do the best you can with what you have every day,” he said. “My personal philosophy is get up and find the best in every day. If I can find something that makes me a little happy today, it gives me a reason to look for something tomorrow.”

Why is membership with MPO important? Membership with MPO is important to Giansante. “It allows us to explore what’s out there and provide people with an understanding of what we can do for them,” he said. “It’s also an opportunity to use what we have at the Meat Lab, which is currently being underutilized, and bring the business aspect into our environment. Having this kind of partnership and exposure benefits the Meat Lab and the University.” Giansante noted a few common food safety issues in food processing for the industry. “There is more issue with how people prepare meat,” he said. “That has a big impact on some issues, but you still need to be wary that listeria, e-coli, and salmonella are there. As a manager, you spend more time reviewing food safety and food risk than the actual production.”

When questioned about the biggest challenges to food safety, he stated “Proper handling, proper care, and the awareness for everyone to know that things can happen.”

What does Giansante think are the most important food safety considerations that people need to keep in mind? “Time and temperature are the biggest allies to food safety,” he said. “Once you have these under control, a lot of safety issues disappear.”

Gino Giansante University of Guelph - Meat Lab Manager 519-824-4120 ext.53672 www.uoguelph.ca