Cook and chill technologies affect products as small as individual airline entrees to 2,000-pound batches of meats for casino commissaries to luncheon meats for school and hospital commissaries.
The OSU Thermal Processing of Ready-to-Eat (RTE) Meat Products short course will occur April 17-19, 2012, on the Ohio State University campus. The agenda for this three-day course is filled with a variety of topics related to all aspects of producing ready-to-eat meat products.
