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Iowa State University Extension

It’s sausage to go at annual meats short course

short course lab work

Ready, set, go process meat! It’s this hands-on approach that brings meat processing professionals to Iowa State University every summer for the Sausage and Processed Meats Short Course. The 30th annual short course July 14-18 attracted 76 participants from 24 U.S. states and five countries, according to Joe Cordray, ISU Extension meat specialist. Participants were divided into teams and, under the supervision of an instructor, formulated and prepared a processed meat product.

The course is designed for people with supervisory, production and technical responsibilities in commercial meat processing operations, Cordray said. It also is open to those in marketing and supplier industries.

The 2008 short course covered fresh, cooked, dry and semi-dry sausage products. Participants also learned about sectioned and formed cured meats, whole muscle precooked meats, reduced fat products and ethnic sausage products.

 “Since Iowa State started its processed meat short course programs in 1979, over 10,000 people from the meat industry or an allied area have participated in one of our programs,” Cordray said.

For more information, contact Cordray at

This article appeared in August 2008 -- From Jack Payne Newsletter