Jeannine Schweihofer, PhD
grobbelj@msu.edu
Telephone: 810-989-6935
MSU Extension
Senior Extension Educator
Food and Animal Systems
St. Clair County Extension Office 200 Grand River Ave. #102Port Huron, MI 48060
Jeannine is the Senior Meat Quality Extension Educator and is an adjunct assistant professor in the Department of Animal Science at Michigan State University.
Coverage Area
Alcona County, Alger County, Allegan County, Alpena County, Antrim County, Arenac County, Baraga County, Barry County, Bay County, Benzie County, Berrien County, Branch County, Calhoun County, Cass County, Charlevoix County, Cheboygan County, Chippewa County, Clare County, Clinton County, Crawford County, Delta County, Dickinson County, Eaton County, Emmet County, Genesee County, Gladwin County, Gogebic County, Grand Traverse County, Gratiot County, Hillsdale County, Houghton County, Huron County, Ingham County, Ionia County, Iosco County, Iron County, Isabella County, Jackson County, Kalamazoo County, Kalkaska County, Kent County, Keweenaw County, Lake County, Lapeer County, Leelanau County, Lenawee County, Livingston County, Luce County, Mackinac County, Macomb County, Manistee County, Marquette County, Mason County, Mecosta County, Menominee County, Midland County, Missaukee County, Monroe County, Montcalm County, Montmorency County, Muskegon County, Newaygo County, Oakland County, Oceana County, Ogemaw County, Ontonagon County, Osceola County, Oscoda County, Otsego County, Ottawa County, Presque Isle County, Roscommon County, Saginaw County, Sanilac County, Schoolcraft County, Shiawassee County, St. Clair County, St. Joseph County, Tuscola County, Van Buren County, Washtenaw County, Wayne County, Wexford County
MSU Extension, Environmental Quality
Jeannine is the Senior Meat Quality Extension Educator and is an adjunct assistant professor in the Department of Animal Science at Michigan State University. She works with livestock producers and meat processors throughout the state to enhance meat quality and safety. Schweihofer has developed resources related to direct marketing meat and poultry; coordinates HACCP two-day certification seminars; and conducts other programming and research related to the production of beef, pork, lamb, and poultry.
Jeannine works across Michigan with livestock producers and meat processors. In addition to her undergraduate degree in animal science from MSU, Jeannine holds masters’ and PhD degrees in meat science from Kansas State University.
Tags: meat quality, msu extension, statewide educator, st. clair
Authored Articles
- Should the USDA establish a livestock dealer statutory trust?, June 4, 2019
- Become a grillmaster by using a food thermometer, May 30, 2019
- Cured and vacuum packaged meat eligible for 30 day shelf life, January 11, 2019
- Humane animal handling and stunning training, December 21, 2018
- Consumers gain knowledge and trust at the MSU Beef Center Breakfast on the Farm event, December 7, 2018
- Creating a morning of beef production literacy, December 7, 2018
- Hunters: Look for signs of illness in deer, November 14, 2018
- Considerations for meat processors accepting venison to prevent spreading Chronic Wasting Disease, October 24, 2018
- Hunters pack your rubber gloves to prevent the spread of Chronic Wasting Disease, October 24, 2018
- Considerations for meat processors cutting venison to prevent the spread of Chronic Wasting Disease, October 24, 2018
- Is there anything I can do with beef that wasn't allowed to hang and drain for the proper amount of time?, April 13, 2018
- Shortcourse scheduled to update cattle feeders in Great Lakes area, January 22, 2018
- Comparing Holstein and beef breed cattle cutouts, May 16, 2017
- Preventive controls for human food training, January 25, 2017
- What happens after it leaves the farm? Producing and processing safe food, January 19, 2017
- Michigan Meat Network brings together livestock producers, processors and buyers, September 26, 2016
- Hazard Analysis and Critical Control Point trainings offered, August 31, 2016
- Implementation training for Specialized Retail Meat Processing Variance, April 19, 2016
- Are things like cancerous tumors allowed by meat inspection?, February 25, 2016
- Retailers must keep records if grinding beef, February 8, 2016
- Is it legal to cut deer in my garage for others?, October 12, 2015
- Do you need an employee certified in HACCP?, September 24, 2015
- Raw meat and poultry, including ground beef, contains bacteria, September 16, 2015
- Beef industry looks at safety from all directions, April 28, 2015
- Biosecurity efforts are important for Michigan poultry and bird owners, April 7, 2015
- Want to expand your poultry product processing options?, February 24, 2015
- Considerations when cooking venison, December 23, 2014
- Looking for assistance with lamb cuts?, December 23, 2014
- Beef cut names and cooking methods can be confusing, December 12, 2014
- Cured meat color: Part 3, October 21, 2014
- The color of meat depends on myoglobin: Part 1, October 10, 2014
- Cooked meat color: Part 2, October 10, 2014
- Beef pricing worksheet for producers considering direct marketing, September 29, 2014
- Foodservice operations need to understand expiration dates on meat and poultry packages, August 18, 2014
- Sizzling meat prices a shock for some consumers, May 26, 2014
- Additives have legal limits in cured meat products, May 16, 2014
- Specialized Meat Processing Variance training for retailers, May 16, 2014
- An inside look at how meat and poultry plants clean everything, April 10, 2014
- Do steers or heifers produce better beef?, April 10, 2014
- An inside look at beef processing, January 23, 2014
- An inside look at turkey processing, January 23, 2014
- An inside look at pork processing, January 23, 2014
- Beef Quality Assurance Certification training available, December 27, 2013
- Are you making jerky and other processed meats at home?, December 23, 2013
- Flow diagram is a critical first step of HACCP, November 15, 2013
- Deer hunters: Pack gear to properly field dress your deer, October 25, 2013
- Selling grass finished freezer beef, September 13, 2013
- Don’t wash raw chicken or turkey before cooking it, September 5, 2013
- Pricing freezer beef, August 16, 2013
- Dates on meat packages – Sell by, use by, freeze by, packaged on, expiration date, July 22, 2013
- Biological, chemical and physical hazards assessed with HACCP, July 18, 2013
- Labeling mechanically tenderized meat products, July 10, 2013
- Processing meat? You may need a variance to be legal, April 26, 2013
- Having rib steak or rib chops for dinner tonight?, April 26, 2013
- National Beef Quality Audit producer survey results and top priorities, April 16, 2013
- National Beef Quality Audit results assess the quality of fed steers and heifers, April 16, 2013
- National Beef Quality Audit identified industry challenges and changes, April 16, 2013
- Antibiotic residue testing in meat results in few positive samples, February 13, 2013
- Should crop and livestock farmers be concerned about food safety?, January 4, 2013
- Building a HACCP team, November 27, 2012
- Is there bacon in your future?, September 28, 2012
- Safety of meat is not determined by production practices, June 21, 2012
- Beginners guide to freezer beef processing, June 18, 2012
- How much to expect when buying freezer beef: Part Two, June 18, 2012
- How much to expect when buying freezer beef: Part One, June 18, 2012
- Behavior of feedlot cattle is related to carcass quality, May 21, 2012
- Acronyms related to food safety, April 13, 2012
- Cattle numbers increased in Michigan and decreased nationally, February 1, 2012
- Can I trust my meat thermometer?, January 30, 2012
- Goat meat quality, January 11, 2012
- You are going to eat that venison?, November 15, 2011
- Goat meat market has room for growth, November 1, 2011
- Licenses to direct market individual cuts of meat in Michigan, October 18, 2011
- Thumb became home to its first Breakfast on the Farm, September 6, 2011
- E. coli O157:H7 has competition from other STECs, September 6, 2011
- What does an organic label on meat really mean?, July 20, 2011
- What does meat labeled natural or naturally raised really mean?, July 20, 2011
- Pork does not have to be well done, July 5, 2011
- Heavier carcass weights cause marketing challenges, May 23, 2011
- Impacts of livestock chewing on treated wood, May 20, 2011
- Carcass Dressing Percentage and Cooler Shrink, May 9, 2011
- Consumers associate food labeled organic as being healthier, May 4, 2011
- Livestock producers: use antibiotics appropriately, April 5, 2011
- Value cuts increase beef carcass value, April 5, 2011
- Instrument grading of beef carcasses, February 27, 2011
- Cook hamburger to 160 Degrees, February 27, 2011
Articles Featuring
- Food@MSU holds Our Table on the future of our food system, August 14, 2019
- Hazard Analysis and Critical Control Point (HACCP) trainings offered, April 8, 2019
Authored Documents
- Meat Processor Deer/Venison Processing Protocol to Prevent the Spread of Chronic Wasting Disease, November 13, 2018
- Meat Processor Deer/Venison Intake Protocol to Prevent the Spread of Chronic Wasting Disease, November 13, 2018
- Meat Cutter Training Nomination Registration Form, December 7, 2017
- Measuring PH and Water Activity in Cured Reduced Oxygen Packaged Snack Sticks, August 8, 2017
- Regulatory Routes to Purchasing Michigan Meat, July 13, 2017
- Developing Michigan Meat Processing, Part 1: Processing and Regulation, June 29, 2017
- Opportunities in meat marketing: Meat inspection, September 26, 2016
- Handling, Using, and Storing Beef (E3228), March 18, 2016
- Opportunities in Meat Marketing and Meat Inspection (E3114), November 10, 2015
- Michigan Meat Processing Capacity Assessment Final Report, September 26, 2014