Champaign IL – The American Meat Science Association (AMSA) is pleased to announce, Dale Hunt, Dr. Jasdeep Saini, and Dr. Ann Brackenridge will be the featured speakers at the AMSA 71st Reciprocal Meat Conference (RMC) Symposium titled “Marinated Products: A Look at the Other Processed Meat,” on Tuesday, June 26 in Kansas City, MO sponsored by Iowa State University. There’s more to the processed meat realm than meets the eye. This session will take a comprehensive approach in to the science of marination. Attendees will gain an understanding of how marination works, best practices within the industry, as well as an investigate the functional ingredients used in a marinade or pickle solution.
Marination – Improving Products Through Ingredient and Process Technology: In this presentation Dale Hunt, Marination Technical Processing Manager of JBT Corporation, will outline and define the basic principles of marination and the advantages of including a marination step in the process. There will also be industry examples throughout the presentation and methods of solutions to common problems.
Control Strategies for Microbial Growth in Fresh and Fully-Cooked Meat Products: Dr. Jasdeep Saini, Food Microbiologist with Chipotle Mexican Grill, Inc. will cover in her presentation microbial issues in fresh and fully-cooked meat products and the importance of various control strategies that include ingredients and processes employed to control microbial growth in meat products.
What Does this Picture Indicate about Marination?: Marination may have originated to provide a consistent eating experience, along with economic benefits. However, marination or enhancement has a plethora of uses and benefits. Dr. Ann Brackenridge, Quality Systems Director of Cargill Value Added Meats, will take attendees on a journey of how marinades have evolved and are used in industry and troubleshoot along the way.
The AMSA 71st RMC will be held June 24-27, 2018 at the Westin Crown Center in Kansas City, Missouri. For more information regarding the AMSA 71st RMC please visit:http://www.meatscience.org/rmc or contact Deidrea Mabry 1-800-517-AMSA ext. 12.
# # #
AMSA fosters community and professional development among individuals who create and apply science to efficiently provide safe and high quality meat (defined as red meat (beef, pork and lamb), poultry, fish/seafood and meat from other managed species).
Source: American Meat Science Association (AMSA)
