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.