Mark your calendars and register for the 2015 Aggie Processed Meat Technology School to be held April 22-24. According to Dan Hale, Extension Meat Specialist at Texas A&M AgriLife Extension, based on input from past participants, the school has been expanded by one additional day. The web site with a tentative schedule, more general information and registration information can be found at http://aggiemeatschool.blogspot.com/
When ask whom the school is directed towards Hale said, “anyone who wants to learn the basic science and art of making processed meat products should attend. Including people who are 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.”
The first day of the school will focus on what you should consider when choosing the meat products and other ingredients to include in the processed meat item. The second day, attendees will participate in demonstrations regarding 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 University and Texas A&M AgriLife Extension to conduct this school.