Why attend:
Manufacturers, product development technologists
and retailers will learn about:
- The different cuts available
- Characteristics and some of the best ways to
utilize them
- Nutritional content and consumer benefits
- The challenge of marketing and sustaining interest
and acceptability
- Factors affecting the suitability of meat for
processing and how methods of processing can
influence the quality of meat products made from
‘manufacturing meat’ cuts
- The technology of mechanical deboning and
separation, the distinction between various
categories and their suitability for use in meat
products.
Programme outline
- What cuts are available?
- Meat technology and meat processing
- Seasoning opportunities/product ideas
- Mechanically deboned meat (MDM) and
mechanically recovered meat (MRM)
- Legislation issues
- Innovative product development
Related training
Analysis of meat and fish products
Calculating meat content
Meat technology
"The recent input from celebrity chefs, top gastro pubs and restaurants has led to some resurgence in
consumer interest in using cheaper cuts of meat and
offal in the home. This offers the food sector a real
challenge in recipe and product development in turning
cheap cuts of meat into an exciting added value
product."
Clare Sant – Event Director
Early booking discount conditions
Related training
Analysis of meat and fish products
Calculating meat content
Meat and poultry seminars
Safe cooking
For further information or to check availability contact the Training Department on +44 (0)1386 842104
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