{"schema":"hottub-news/story/v1","story":"st_wuckmibnvyfpctonzjfq","title":"Mizzou meat lab targets workforce, processing needs","title_en":null,"outlets":1,"brief":null,"page":"https://hottub.news/stories/mizzou-meat-lab-targets-workforce-processing-needs-wuckmibnvy","count":1,"items":[{"id":"n_wuckmibnvyfpctonzjfq","seq":501273,"kind":"article","title":"Mizzou meat lab targets workforce, processing needs","url":"https://www.brownfieldagnews.com/news/mizzou-meat-lab-targets-workforce-processing-needs","summary":"A new meat lab at the University of Missouri is being used to address meat processing and industry needs across the state. “This is the meats processing facility for Missouri,” says Bryon Wiegand, the director of the Michael L. Parson Meat Lab. He says the facility gives MU more opportunities to work directly with meat […] The post Mizzou meat lab targets workforce, processing needs appeared first on Brownfield Ag News .","published":"2026-09-28T18:12:06Z","seen":"2026-09-28T18:57:52Z","lang":"en","source":{"id":"kite-brownfieldagnews-com-ca786a","name":"brownfieldagnews.com","domain":"brownfieldagnews.com"},"via":"kite-brownfieldagnews-com-ca786a","topics":["agriculture","missouri","news","american foods group meat market","bryon wiegand","meat processing","meat processors","meat science"],"authors":["Carah Hart"],"entities":[{"id":"Q579968","name":"University of Missouri","type":"org"}],"story":"st_wuckmibnvyfpctonzjfq","category":"economy-business","category_p":0.2800000011920929,"category2":"science-technology","sentiment":"neutral","tone":0.3100000023841858,"political":0.019999999552965164}]}