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 processing plants). Main role is to evaluate the current processing state of meat plants and deliver requested solution by plant management or corporate offices. Direct contact with Industry Process Specialists and Engineers in Europe to finalize automation solutionSolutions and technologies:• 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 employee, graph delivery for group-individual yields, linear and nonlinear product flow for primals and subprimals (i.e. Starting with a bone in top sirloin butt – obtaining retail cuts out of that bone in top sirloin butt with individual yields for each employee along the process (boning the pelvic bone, culotte and mice meat separation, top butt heart trimming/preparation for baseball sirloin steaks (previous to vision based portioner).• 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 steaks.• 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.• AutoCAD/layout modifications for advancing projects with internal engineers and engineering team from meat processing plants.• Finding automation opportunities to reduce labor and increase efficiency and yields in the meat processing industry.

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 and quality assurance “FSQA”, hides.• 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 carcasses, trimers, air knives, wizard knives, pre-wash intervention, hot wash intervention, lactic acid intervention, etc.• 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• Coolers logistics (sorting into hot boxes, sending carcasses to sort cooler, carcass ribbing, carcass grading, carcass reconditioning, spray chilling, antimicrobial systems for spray chilling).• Full experience in all primals and sub primals• Quality grade changes in fab floor and packaging• Fab Floor and slaughter HACCP• CCP’s (Critical Control Points)• AQL’s (Acceptable Quality Limits)• Sampling for pathogens and non-pathogens: APC’s (Aerobic Plate Count), Coliforms, E. Coli, STEC’s (Shiga toxin-producing E. Coli) for O157 and the big six, Salmonella.N60N60+/drillMiroTally (cloth): MSD (Mechanical Sampling Device) and CSD (Continuous Sampling Device)• Antimicrobial interventions validation.• Exports• E+V (VBG2000) grading camera for USDA Quality Grade• Working with USDA carcass grader• Trimming/combo line logistics• Trimmings/combo line fat and lean points for orders• X-Ray for bones and metal detection and real time FOSS (fat% analysis) in combo line• COA’s (Certificates of Analysis) - E. Coli (STECs – O157:H7 and other big six)• FSIS Regulatory Action

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 (MSA), USDA, Cargill, Teys Australia (Cargill Beef Division), National Pork Board.These projects mainly in beef and pork:• 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• Objective tenderness analysis (WBSF, and shear force)• Modified atmosphere packaging (MAP), • Wet and dry aging - protein degradation (focusing mainly in calpain, cathepsines)• Sensory analysis (consumer panels and trained panels)• Processed meats (phosphates, nitrites, nitrates, sodium alginate, clean label ingredients as natural curing agents (celery juice powder/cherry) and sodium bicarbonate as a substitute for phosphates.Food safety projects focused on beef and pork:antimicrobial interventions (lactic acid, citric acid, acetic acid, PAA, BoviBrom, Beefxide), lymph nodes processing, qualitative and quantitative analysis for Salmonella and E. Coli (STECs – O157:H7 and other big six), USDA - National Antimicrobial Resistance Monitoring System (NARMS) for meat products.Thesis project: U.S. Consumer Assessment and Quality Factors of Australian Beef Navels Processed as Corned Beef and Beef Bacon.Beside research projects from different topics, I learned kill floor and fab floor procedures at the Texas Tech Meat Laboratory (full process for each area).

Master Of Science - M.Sc, Meat Science

Food Science Engineering, Food Science And Technology