Professor proves expertise
in meat industry
By Ian Clift
Summer Reporter
John Forrest, professor of animal science, can
tell you how to cook the perfect pork chop.
"You want to get a pork chop from the center of
the loin," said Forrest. "Then if you’re going to grill it, you're
going to want it at least an inch thick."
Forrest said that buying a pork loin chop between
three-fourths of an inch to an inch helps to keep the juices in and
prevent it from being overcooked.
Keep the meat at around 160 degrees Fahrenheit,
he recommends using a fork thermometer that tells you how done the meat
is.
"It's going to be nicely browned on the outside
and not too dark," Forrest said. At this time of year, corn on the cob
is always excellent addition to your chops, he said, with a nice leafy
salad and a nice white wine.
Forrest started teaching ANSC 351 "Meat Science"
around 1969, and is also one of several professors who teaches The Animal
Science Workshop for Youth which ends today. He is an expert on the
best and worst cuts of meat.
The high school students who attended Forrest's
lecture Thursday got to witness the butchering of a hog as it was chopped
into various cuts of meat.
"These students are all interested in pork and
pork production," said Forrest. "We were giving them an overview of
the way fresh meat is merchandized."
All of the cuts that they were shown, including
pork loin chops, spare ribs, butterfly chops and ham roast are for sale
in the Boilermaker Butcher Block located in Smith Hall. Forrest said
that the store helps defer the cost of expenses. "We are recovering
the cost of research and teaching."
Sandra Krafjack, a junior in Animal Science who
works at the Butcher Block, said that there are benefits to consumers
buying meat products from Purdue. "We know where it comes from, what
it's been fed and how it was treated."
The meat used in Forrest's lectures and sold at
the Butcher Block comes from the Purdue farms. Purdue has Swine, Beef,
Poultry, and Dairy farms that are used for meat processing and livestock
classes.
Forrest grew up on a farm in Kansas, his family
raised pigs and cattle and he liked working with animals. His interest
in animal science began with a 4-H program similar to the one that brought
the high school students to attend his lecture.
"I am a very strong supporter of these kind of
youth programs," Forrest said. "I think it’s unfortunate that we
don't have that for a broader range of careers. I think it's a chance
to see things. Some of the kids would have been turned off by some of
the things we did, and that's good, it tells them that this isn't the
place for them to be."
Forrest began his college career at Kansas State
where he received his bachelor’s and master’s degree. In 1966
he received his Ph.D. from the University of Wisconsin.
After a short stint at the University of Minnesota,
Forrest came to Purdue as an associate Professor. He has been here for
34 years.
Beyond teaching, Forrest said his research position
and industry connections give him a better view of the field because
he gets to interact with many companies, instead of just one.
"I like working with people, I like that I have
the opportunity to get out in the industry, but mostly I like working
with students."
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