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2 March 2017
Meat Processing Course
The course provides delegates with an overview of the common science and technology associated with the processing of meat products.
The programme includes a discussion on the main preservation techniques as well as a review of the common technology used.
09:30 Registration
10:00 Introduction
10:15 Meat processing science & technology
- General principles
- Curing
- Smoking
11:15 Coffee
- Fermented meats
- Dried meats
- Thermal processing
13:00 Lunch
13:45 Meat processing technology
- Mincing
- Cutting
- Filling/extruding
- Tumblers/massagers
- Blenders/emulsifiers
Click here for further details
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