The American Meat Science Association (AMSA) is pleased to announce that, Joseph Sebranek, Iowa State University; Kevin Myers, Hormel Foods Corporation; and Jeff Sindelar, University of Wisconsin-Madison will be the featured speakers in theAMSA 68th Reciprocal Meat Conference (RMC) Processed Meats Symposium, on Monday, June 15. The three-part processed meats speaker series will focus on processor's challenges in addressing new market/customer demands.
Overview of Functional Non-Meat Ingredients in Meat Processing: The Current Toolbox
The non-meat ingredients that are traditionally used in processed meats create the unique and distinctive properties that are expected of the many different processed meat products on the market. The non-meat ingredients provide very critical functional contributions to processed meats. However, the increasing consumer demand for shorter, simpler, easier-to-understand ingredient statements is providing motivation for processors to reduce, substitute or even eliminate some of the traditional non-meat ingredients. Dr. Joseph Sebranek, Charles F. Curtiss Distinguished at Professor at Iowa State University, will discuss the role of some of the critical non-meat ingredients used for processed meats to provide a reminder of the challenges processors face when considering product changes.
Matching Future Processed Meat Items with Changing Consumer Demands
Dr. Kevin Myers, Vice President of Research & Development at Hormel Foods Corporation, will be addressing consumer perceptions of processed meats and the recent trends of purchase behavior of various age segments of the population. Dr. Myers will also discuss future consumer trends in natural, organic, and other types of "clean label" products.
Impacts of Removing Functional Ingredients in Meat Products and Exploring Possible Alternatives
New market and consumer demands for further processed products have resulted in a new set of “rules” impacting product performance and potential safety. A deeper understanding of functional compounds while adhering to a limited number of them available for use have created both challenges and opportunity for the meat industry. In this session Dr. Jeff Sindelar, Associate Professor/Extension Meat Specialist at the University of Wisconsin-Madison, will review functional ingredients commonly used for improving quality, safety, and economical properties while discussing alternative ingredients and approaches for removal or replacement.