This week we sit down with Dr. Ty Lawrence to address some questions from meat processors on how much water we should use when processing livestock. Dr. Lawrence is a professor of animal science at West Texas A&M University and has spent a lot of years studying water usage in the meat industry as well as evaluating how to improve the yield, quality, and safety of red meat products.
Today you will learn about:

Water source for the meat industry
Aquifers
Processes to save water
Water quality
Gallons per head
Water treatments

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