Making a Wet Bulb

This page corresponds to Training Video 10 in MSU Extension’s 12-video Specialized Meat Processing Variance Training series. Below you will find supplemental information that will help you understand and complete Training Video 10: Making a Wet Bulb.

Supplemental Information

  • Shelf Stability Chart

    Published on April 24, 2020
    A chart to keep track of the characteristics used to measure and determine shelf stability.

  • SMP Process Criteria

    Published on April 24, 2020
    Chart detailing the processes and criteria for specialized meat processing.

  • Shelf Life Modeling Links

    Published on April 24, 2020
    Supplemental information for wet bulb shelf-life modeling.

Wet Bulb Resources


For customer service or technical support questions when ordering the DVD or online video access, please contact customer support.

For questions about the variance, please contact the Michigan Department of Agriculture and Rural Development (MDARD) at 1-800-292-3939. You can also find more information about the meat variance at MDARD’s Meat Processing Regulations and Resources page.

For questions about the meat variance training series and how it can help you, please contact MSU Extension specialist Jeannine Schweihofer at or Sarah Wells at