Larry L. Borchert of Madison, Dean W. Henderson of Hudson and Louis E. Muench of Cumberland will be inducted into the Wisconsin Meat Industry Hall of Fame on May 7 at a luncheon in Madison.
The luncheon will be held at the Sheraton Hotel on John Nolen Drive in Madison. Cost for the event is $25. Send reservations by April 30 to Jeff Swenson, Wisconsin DATCP, Division of Agricultural Development, 2811 Agriculture Drive, P.O. Box 8911, Madison, WI 53708-8911. The Wisconsin Livestock and Meat Council hosts the event.
Borchert retired in 1996 after a long career with the Oscar Mayer company. Henderson spent more than three decades on the faculty of the Department of Meat and Food Science at the University of Wisconsin-River Falls. Muench is president of Louie's Finer Meats of Cumberland.
Borchert began his 30-year career at Oscar Mayer as a lab technician and ended up as Director of Central Research. Since retiring, he has returned to his alma mater, the University of Wisconsin-Madison, to serve as Adjunct Professor of Meat Science.
Throughout his career, Borchert developed methods to improve and solve problems in many aspects of meat processing. He also led the industry's effort to address controversies surrounding the use of nitrates as a curing ingredient and had a profound influence in the area of risks posed by pathogens associated with meat products.
After retiring he helped create and direct a weeklong processed meats course for Oscar Mayer employees at the UW-Madison, became a scientific advisor to the American Meat Institute, and traveled to Russia six times to teach modern meat processing principles at technical schools and to small processors.
Henderson joined the faculty at the UW-River Falls in 1968, launching a 33-year career at a teacher, mentor, academic leader, and meat industry educator and advisor. He developed the department's food science curriculum, leading to significant growth in student numbers and a name change for the department (to animal and food Science). During his career, he was lead instructor in fourteen different courses and received teaching awards from his college, the UW-River Falls and the American Meat Science Association.
Through an appointment in Cooperative Extension, Henderson developed strong relationships with Wisconsin's meat processing industry and with high school students interested in livestock and meat production.
Muench grew up with the family business and has been an innovator in developing a broad range of new products. His Wisconsin Summer Sausage, which contains cranberries, cheddar cheese, maple syrup and honey, won Louie's Finer Meats its first Wisconsin Association of Meat Processors best-of-show award in 1991. All told, the firm has earned more than 300 awards at the state, national, and international levels.
He has been an instructor at seminars organized by UW-River Falls, UW-Madison, Minnesota Association of Meat Processors, Cumberland High School, American Association of Meat Processors and many other agencies.