AMSA 67th RMC Symposium to explain improvements to processed meats quality
The American Meat Science Association (AMSA) is pleased to announce that Dr. Mac Orcutt, DuPont Nutrition and Health; Paul Morin, Kraft Foods-Oscar Mayer and Paul Hargarten, Salm Partners LLC, will be the featured speakers in theAMSA 67th Reciprocal Meat Conference (RMC) Processed Meats Symposium, on Tuesday, June 17. The three-part processed meats speaker series will focus on novel technologies in processed meats manufacturing.
Processed Meats: Ingredients Revisited:The cornerstone ingredients of any processed meat product include meat, water, salt and phosphates. Understanding the final desired product characteristics in terms of cooking yields, texture, color, etc. are necessary for selection of additional ingredients. Dr. Mac Orcutt will present data demonstrating the utilization of soy cotyledon fiber, isolated soy protein and pre-gelled iota and kappa carrageen to increase meat batter viscosity without altering cooked sausage texture in economical sausage formulations.
Three Critical Steps for Making Quality Processed Meats at the Lowest Cost: Meat is a complex raw material and the physics associated with making processed meats are equally complex. Understanding and controlling the basic physics associated with the critical processing steps helps deliver the best possible quality while maximizing yield and minimizing cost. Meat science traditionally focuses on the meat and the interaction between the meat and various ingredients. Paul Morin will discuss the three critical steps: mixing, stuffing and chilling, and how these steps impact everything in making high quality processed meats.
Optimizing Cook-in-Package Comminuted Sausage Products: Paul Hargarten will provide insights into cook-in-package technology and processing factors that influence the end product quality. Featured discussion will include use of pre-blending and hold time for pre-salted cured meats, which allows a non-destructive avenue for solubilizing salt soluble meat proteins. Also discussed will be why temperature control and vacuum are necessary to reduce fatting out of the par-cooked formed meat batter.
The AMSA 67th Reciprocal Meat Conference (RMC) will be held June 15-18, 2014, at University of Wisconsin-Madison, Madison, WI. For more information regarding the AMSA 67th RMC please visit: http://www.meatscience.org/rmc or contact Deidrea Mabry 1-800-517-AMSA ext. 12.