The American Meat Science Association (AMSA) has announced that Dr. James Lamkey, Dr. Rodrigo Tarté, and Kelly Kleinsmith will be the featured speakers in the symposium entitled “Best Practices for Spices, Seasonings, and Flavors” on Monday, August 16, 2021 during the 74th AMSA Reciprocal Meat Conference (RMC) hybrid meeting. This session is sponsored by Givaudan Flavors.
Dr. Jim Lamkey, Technical Services Lead with Givaudan Flavors will kick-off this concurrent session with a presentation over “Spices, Seasonings, and Flavors - Achieving the Desired Result.” During this presentation he will share with attendees the different aspects of flavor and flavor development in processed meats in addition to the functional side of spices and seasonings, all of which assist in achieving the desired result of a robustly seasoned sausage, perfectly grilled steak, or delicately cured ham is a composite of many components. He will discussion the importance of incorporating these contributing factors including cooking technique. However, it can be a challenge to reproduce the flavor of culinary inspired items at the scale needed for profitability in today’s marketplace.