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Robert M. Kerr Food & Agricultural Products Center

eNews - May 2018

View FAPC activity that occurred during the first quarter of 2018 in the May 2018 FAPC eNews.

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About FAPC: Vision
Featured Client: Head Country Foods
Economic Impacts: First Quarter 2018
Food Industry Project: Payne County Beef Co.
Research Area: Food Safety and Microbiology - Peter Muriana
Highlighted Video: A Premiere, State-of-the-Art Research Facility
Highlighted Photo: Food Safety Professional
Activity at FAPC: First Quarter 2018
Fast Fact: We are Oklahoma

About FAPC: Vision

FAPC Building with Sun

Oklahoma State University's Robert M. Kerr Food & Agricultural Products Center, a part of the Division of Agricultural Sciences and Natural Resources, has programs, projects and activities that support innovation and growth of the food and agricultural business sectors of Oklahoma, increase food safety for consumers, assist in the development of students for careers in the Oklahoma food industry, and support and enhance the impact of the center on the state, region and nation.

Featured Client: Head Country Foods

Head Country Sensory PanelHead Country Foods has a rich history beginning with its roots in 1947. The company has found great success with its original sauce and other subsequent flavors and products such as marinades and seasonings. It has grown from the original facility, an old WWII Royal Air Force training barracks near the Ponca City Airport in 1980, to a facility in the Industrial District of Ponca City, Oklahoma, that has doubled in size through three expansions since 1995.

In 1999, Paul Schatte joined Head Country as co-owner and led the company through its first expansion. FAPC began working with Head Country in 2001 to assist with its second expansion and later in 2002, assisted with product development and proper equipment identification for its salsa line. FAPC also played a considerable role in Head Country's development of a food safety plan to include Hazard Analysis Critical Control Points plan assistance, internal plant audits and meeting British Retail Consortium criteria to meet Global Food Safety Initiative compliance requirements by one of its major customers in 2012. In 2014, Head Country was sold to Gladstone Investment Corporation. Schatte remains with the company as its vice president and continues to lead through new product innovations and market expansion.

In the first quarter of 2018, Head Country utilized the FAPC's sensory room to conduct product taste comparisons. The primary objective was to determine if panelists could detect differences between products. Thirty-nine untrained consumer panelists were recruited, who provided 78 observation points or judgements. Head Country will evaluate these results and determine next steps regarding an expanded sensory study.

Head Country has been a significant supporter of FAPC. Schatte has been a member of FAPC's Industry Advisory Committee since 2007 and has served as secretary, vice chair and chair. Foundation contributions from Head Country have totaled more than $100,000.

Economic Impact: January - March 2018

FAPC strives to add value to Oklahoma by providing economic impact to the state. Following is an estimate of economic impact during the first quarter of 2018. These estimates represent the sales revenue of products that were the object of work at FAPC.

Economic Impact Jan-March 2018

Food Industry Project: Payne County Beef Co.

Payne County Beef CoPayne County Beef Co. is a new beef retail business in Stillwater, Oklahoma, that provides prime Wagyu and high quality grass-finished beef. Jaxton Secrest is the manager, owner and founder of the company. Secrest attended FAPC's Basic Training in February to learn how to launch his business. FAPC reviewed the client's business plan and offered general business advice. In addition, FAPC designed a logo and website for the company and offered suggestions on how the client could start developing its brand in the Stillwater area. Currently, individuals can purchase Payne County Beef Co. products on the company's website and pick up the items at the company's booth during the Stillwater Farmers' Market.


Research Area: Food Safety and Microbiology - Peter Muriana

Peter MurianaPeter Muriana is a food microbiologist at FAPC. Muriana's general research interests in food safety and microbiology include:

  1. Characterization of spoilage microorganisms (gas and slime production in/on foods).
  2. Molecular characterization of adherence and biofilm formation (Listeria).
  3. Bacteriocins as antimicrobial preservatives in foods (ready-to-eat meats, ice cream).
  4. General pathogen antimicrobial intervention and validation studies for ready-to-eat meat and poultry products and fresh food products (thermal/chemical processing interventions; natural nitrite inhibition of spore formers).
  5. Challenge studies with pathogen-inoculated food products or in-plant antimicrobial validation with surrogate organisms.

Highlighted Video: A Premiere, State-of-the-Art Research Facility

Highlighted Photo: FAPC Food Safety Professional

FAPC's Peter Muriana (right) presents Praveen Yerramsetti (left) of Head Country Foods with a certificate of completion for FAPC's newly launched Food Safety Professional program. Yerramsetti was the first to complete the program, which recognizes individuals who complete a significant number of food safety trainings held at the center. Individuals can apply by submitting a form on the FAPC Connect App.

Praveen_Muriana_FoodSafetyProfessional

Activity at FAPC: First Quarter 2018

The following is activity that occurred during the fourth quarter of 2017 (October to December) at FAPC:
  • FAPC served on 48 key client projects.
  • 56 visitor sessions or tours and a total of 304 guests visited the center for tours or work.
  • FAPC issued 15 Process Authority Letters and 9 nutrition label sets.
  • FAPC communications included 73 media and news releases, articles, extension reports and feature articles.
  • 16 continuing education and training events were held with 465 attendees.
  • The FAPC pilot plant harvested or processed 67 beef, 83 hogs and 27 lambs.

Fast Fact: We are Oklahoma

Did you know OSU's Division of Agricultural Sciences and Natural Resources and FAPC are meeting the growing needs for food safety? Comprehensive food safety programs combine research, classroom learning, hands-on experience and real-world Extension efforts to provide meaningful assistance across all aspects of the food supply chain. Learn more by visiting weareoklahoma.okstate.edu.