JSR Recruit Makes Meat-Eating Quality The Top Priority

SOUTHBURN - Caroline Mitchell, recently graduated from Nottingham University has joined JSR as a Meat Specialist at their Southburn headquarters. In an exciting new role Caroline will be dedicated to working with Producers and Processors to enhance the meat eating traits in JSR breeding lines.

18 May 2007

3 minute read

Europe

"We are involved in several supply chain projects with leading processors and retailers focussed on improving the meat quality from farm to fork." Comments Tim Rymer, Chairman of JSR, "and feel it is right for us to invest further in this area to ensure these projects continue to improve the eating experience for consumers".

Caroline Mitchell

Caroline will work closely with all those involved from when the pig leaves the farm, through lairage, slaughter, cutting, maturing, chilling and final display on supermarket shelves. One of her first projects will be conducting trials to show what happens to meat eating quality if animals have a prolonged stay at lairage rather than slaughtered straight from the lorry.

"We foresee contracts being ever closer linked to meat quality", comments Grant Walling JSR's Director of R&D, "and Caroline will strengthen our Technical Support Team which will now extend our ability to bring science and good practice to every link in the supply chain".

Mark Haighton from Geo Adams agrees and welcomes the move "We are delighted JSR have invested resource into this area. Every part of the supply chain continually strives to improve quality and we are pleased to be involved with initiatives that will help deliver this goal."

Caroline is keen to apply her bio-science background and put scientific theory into practice. "I will be supplementing the practical side of trials work with an MSc in Meat Science and Technology, the combination of which I am confident will bring practical but robust solutions to ensuring meat eating quality is maintained right through the chain."