Hector Garnica Email & Phone Number

College Station, TX, US

Gardabaer, IS

• Advancing and supporting all the sales team in the United States, to complete and close, level 2 and level 3 (high complexity) automation projects in meat processing plants (beef, pork, case ready and further.
• Fabrication floor designo Bone pullers, rail systems, pace tables, conveyors, controls, HMIso Smart fab tables (StreamLine technology): yield tracking every primal/subprimals along the line, yield tracking for every.
• Inspectiono X ray (foreign material detection (bone and metal), lean/fat percentage (Chemical Lean) – Sensor X Accuro, Sensor X Magna, Sensor X Omnia (Trim Management systems)o Sorting - smart Scales and graders for.
• Portioningo Volumetric portioning (V160, V240, V300)o Vision-based portioning (I-Cut 130, I-Cut 55, I-Cut 56, I-360)o RoboBatcher/Robotic Loading
• Preparation Lineso Grinding and mincing solutionso Normal and flayed conveyorso Giraffeso Mixers
• Coolers and fabrication floor measurements in current state, later to be modified for new solution.

Hereford, TX, US

• Full hands-on involvement in processing line as a superintendent, while getting trained to manage each area/department (hide on and hide off in the kill floor, coolers, fabrication, packaging and shipping, food safety.
• Fed-Cattle, cows, and bulls processing
• Full experience in kill floor positions (leggers, butters, rumpers, side puller, tail puller and down puller for hides, gullets and heads, bunging, gutting table (evisceration), USDA retained/condemned heads and.
• Sanitary dressing in hide-on area
• Tripe room: rumen “tripe”, reticulum “honeycomb tripe”, omasum, beef mountain chain tripe, aorta, trachea).
• Offal: hearts, livers, kidneys, cheek meat, head/crown meat, tongues

79409, TX, US

• Real industry problems/issues projects with national and abroad entities: North America Meat Institute (NAMI), National Cattlemen’s Beef Association (NCBA), Meat and Livestock Australia (MLA) – Meat Standards Australia.
• Color/myoglobin
• Lipid oxidation (tbars)
• pH (PSE, DFD/Dark Cutters) and how pH affects quality attributes (tenderness, juiciness and flavor).
• Isoelectric point/pH modifications by non-meat ingredients to improve water holding apacity (WHC).
• Sarcomere length

Master Of Science - M.Sc, Meat Science

Food Science Engineering, Food Science And Technology