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Basics of Meat Product Manufacture 25-26 March 04

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Training course summary

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This two-day course aims to give a broad based knowledge and understanding of the food science involved in the manufacture of meat products. Fundamental aspects of meat structure and functionality will be discussed. In addition, the use of these attributes in the successful production of meat products will be described.This course will provide delegates with an understanding of the various physical and chemical interactions that occur in meat products. It will therefore be of benefit to Technical and Quality personnel and also to those working in Product Development.

Regions:
  • South East England
Delivery:
  • Public
Category:
Difficulty:
  • Intermediate

Further Details

Basics of meat product manufacture
Quality factors in manufacturing meat
Carcase demonstration
Fat and fat binding
Water binding
Analytical aspects of meat products
Microscopy of meat and meat products
Colour of meat and meat products
Curing processes, heat processing, cooling and freezing
Microbiology of meat
Packaging of meat and meat products
Battered, breaded and marinaded products
Legislation of meat and meat products
Problem solving exercises

Guide price

£600 per delegate

 

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