Contact: Dr. Dan Hale, 979-845-3935, firstname.lastname@example.org
COLLEGE STATION – The 2015 Aggie Processed Meat Technology School will be held April 22-24 at Texas A&M University in College Station.
Dr. Dan Hale, Texas A&M AgriLife Extension Service meat specialist, said based on input from past participants, the school has been expanded by one additional day.
“Anyone who wants to learn the basic science and art of making processed meat products should attend,” Hale said.
That includes people directly involved in processed meat production, “as well as others in your company, such as quality control, business management, public relations and sales and marketing personnel, who need a thorough overview of how processed meat products are made and the how’s and why’s of the process.”
Hale said the school website features a tentative schedule, and more general and registration information at http://aggiemeatschool.blogspot.com/ .
The first day will focus on what to consider when choosing the meat products and other ingredients to include in the processed meat item, Hale said. The second day, attendees will participate in demonstrations on making sausage and cured and whole–muscle products.
“Then on the final day, experts will demonstrate cooking, smoking and thermal processing considerations, and participants will learn about ways to evaluate the finished product for quality and safety.”
The Southwest Meat Association, North American Meat Institute and Texas Association of Meat Processors have partnered with the department of animal science at Texas A&M and AgriLife Extension to conduct this school.
For more information regarding news from the Department of Animal Science, College of Agriculture and Life Sciences, Texas A&M University, please contact Courtney Coufal at email@example.com or (979) 845-1542.