Series of Sausage and Processed Meat Short Courses: Basic Sausage, Cured Meats, Dry and Semi-Dry Sausage, Sausage and Processed Meats

Joseph Cordray, Faculty, Animal Science

Situation
 
The quality and safety of processed meat products is important to processors and consumers.
 
Objective
 
Train meat industry personnel in meat processing technology and food safety.
 
Activities/Output
 
Two hundred and forty-four meat industry personnel participated in one of four processed meat short courses held at the Iowa State University Meat Laboratory: Sausage and Processed Meats, July 26-30, 2004; Basic Sausage, November 9-11, 2004; Cured Meats, January 18-20, 2005; Dry and Semi-Dry, April 12-14, 2005.  Topics covered included; basic meat science, nonmeat ingredients, meat emulsions, natural smoke flavors, computer formulations, casings, stuffing and clipping, moisture enhanced meats, injection systems, dry and semi-dry sausage, thermal processing, meat irradiation and microbiology.
 
 
Impact/Outcomes
 
Meat industry personnel that attended one or more of the Sausage and Processed Meat Short Courses are responsible for the weekly production of millions of pounds of processed meats.  Participation in our short course provides attendees with the knowledge to maintain and enhance the quality and safety of the products they are involved with.  It is estimated that since its inception our Processed Meat Short Course Series has influenced the production of 1.4 trillion pounds of product.
 
 
2005
121 Adding Value and Enhancing Agricultural Products
 

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