Cured Meat Short Course

January 14-16, 2014

 

About the Cured Meat Short Course

Topics Covered

  • Basic meat science

  • Non-meat ingredients

  • Liquid smoke application

  • End point temperature evaluation
  • Bacon manufacturing
  • Casings and molds
  • Ham manufacturing

  • Hydrocolloids in cured meats

  • Injection systems

  • Meat irradiation

  • Microbiology of cured meat

  • Thermal processing
  • Use of nettings

Registration

The registration fee for the Cured Meat Short Course is $850. After December 27, 2013, the fee will be $900. The fee includes course materials, breakfast, lunch, refreshment breaks and evening social events. Local transportation and transportation between the Des Moines Airport and Gateway Hotel & Conference Center are also included.

Location

The Location for the Cured Meat Short Course will be the Iowa State University Meat Laboratory. Parking is not available near the Meat Laboratory so a shuttle bus will transport you between the Gateway Hotel & Conference Center and the ISU Meat Laboratory. Shuttle service will also be available between Ames and the Des Moines International Airport. Sign-up for the shuttle service to and from the airport on the registration form.

Schedule

The course will begin with the registrations at 8:00 a.m., Tuesday, January 14, at the ISU Meat Laboratory. It will conclude by 12:00 p.m. on Thursday, January 16. A shuttle will return you to the Des Moines Airport in time for a 3:00 p.m. or later departure. The course will begin each day at 8:00 a.m. and conclude by 5:30 p.m., with a break for lunch.

Audience

This short course is designed for persons with supervisory, production, and technical responsibilities in commercial meat processing operations. It will also provide valuable information for those in marketing and supplier industries.

Brochure

A brochure for the 2014 Cured Meat Short Course will be available fall 2013.