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Animal Handling Expert Temple Grandin, Ph.D., Will Discuss Humane Hog Handling Techniques in Live MeatAMI.com Web Chat

Tuesday, April 16, 2002
 

Washington, DC — Temple Grandin, Ph.D., assistant professor in the Department of Animal Sciences at Colorado State University, will discuss humane hog handling and stunning techniques in a live web chat Tuesday, April 23, from 11:00 a.m. to noon EST on the American Meat Institute's (AMI) portal, MeatAMI.com.

Grandin will be available to answer a host of questions about hog handling and stunning. She also will discuss the best ways to ensure insensibility in hogs, as well as ways to handle and drive livestock with minimal prod use. In addition, Grandin will discuss the best ways to meet the standards recommended by AMI's Good Animal Handling Practices, which she authored.

Grandin has designed livestock handling facilities in the United States and around the world. She has authored more than 300 articles in both scientific journals and livestock periodicals on animal handling, welfare and facility design.

Feel free to visit the Ask the Expert section in advance of the chat to view information about the scheduled chat as well as upcoming chats. You will find this information in the left-hand column beneath the “About AMI” section. Select “Click for details.”

Questions may be submitted to the chat in advance for those who cannot participate. A transcript of the chat will appear in the Ask the Expert section a few days after the chat.

AMI represents the interests of packers and processors of beef, pork, lamb, veal and turkey products and their suppliers throughout North America. Together, AMI's members produce 95 percent of the beef, pork, lamb and veal products and 70 percent of the turkey products in the U.S. Headquartered in Washington, DC, the Institute provides legislative, regulatory, public relations, technical, scientific and educational services to the industry. Its affiliate, the AMI Foundation, is a separate 501(c)3 organization that conducts research, education and information projects for the industry.


For more information contact:
Janet Riley
Vice President, Public Affairs
703-841-2400
jriley@meatinstitute.org
Josee Daoust
Manager, Public Affairs
703-841-2400
jdaoust@meatinstitute.org

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