Friday Session, March 4- At the Hotel
The Production of Dry & Semi-Dry Processed Meat Products: Learn how to make a high quality semi-dried meat product while complying with current food safety regulations - Manufacturing principles of dry and semi-dry sausage products - The use of starter cultures and their impact on pH and flavor characteristics - Food safety criteria of shelf stable meat products - Drying techniques and technologies. We will leave the hotel around 11am, have lunch at MU and then go to the Meat Laboratory where you will have the opportunity to view production techniques and interact with the presenters as they produce a variety of dry and semi-dry processed meat products that will include: Italian dried salami, Pepperoni & German landjäger.
Not interested in those particular dry and semi-dry processed meat products? Attend the workshop anyway because the science, processing principles, production techniques, and food safety information can still be applied to the production of other dry and semi-dry processed meat products such as snack sticks, summer sausage, and other shelf stable meat products. Each attendee will receive a manual that will include all of the presentations, product formulations, and access to supporting documentation that can be used to support your HACCP decisions to produce these products safely under federal or state inspection.
Individuals presenting on the topics and manufacturing the products include Dr. Kohl Schrader (Devro Inc.), Dr. Jeff Sindelar (University of Wisconsin-Madison), Dr. Jay Wenther (American Association of Meat Processors), and Rick Reams (RJ’s Meats & Groceries).
Also Friday, March 4- Dr. Jon Hagler, Director Agriculture for Missouri, will start our morning with updates on the MO Agriculture Department. Friday afternoon you will have a chance to check in your products for the cured meat show, then the trade show goes from 4-7pm. We will have at least 60 booths of suppliers ready to show you the latest & greatest products for your business! Friday night is Busby’s Bash. We will have entertainment…what will Joe have up his sleeve?
Saturday, March 5-At the Hotel Trade Show from 9-noon. Annual Business meeting at noon then sessions to follow including: Stuffing & Linking (Dr. Schrader), boneless hams (Ed Woods & Sam Western), and boneless turkey breast (Tyson Wibbenmeyer). That night will be the banquet, cured meat show awards, and learn then newest inductees into the MAMP Hall of Fame & our 2011 Outstanding Service Award!
Sunday, March 6 Our morning devotional, breakfast & closing speaker.