Marination 101 Workshop
April 16-18, 2013
Mississippi State University
This intensive hands-on workshop is for meat, poultry, fish, and seafood processors involved in various types of marination or wanting to enhance product quality and value. Informational sessions will be conducted by industry and academic experts. Participants will gain knowledge of basic meat chemistry, basic marination techniques, ingredient performance and participate in hands-on laboratory exercises. Knowledge gained from this workshop will assist in new product development, quality enhancement and yield improvements of existing products.
Individuals involved in the processing of meat, poultry, fish, and seafood products - particularly production, research and development, quality assurance, or other technical personnel.
- Tuesday, April 16, 2013 Bost Bldg.
- 8:00 Registration
- 8:15 Welcome
- 8:30 Opening Session - Product Lifecycle Management Strategy Daphne Cornelius, Chick-fil-A
- 9:15 Introduction to Meat Chemistry - Dr. Wes Schilling, MSU FSNHP
- 10:15 Break
- 10:45 Massaging/Tumbling/Injection - Principles/Mechanics/Techniques - Dr. Byron Williams, MSU FSNHP
- 11:45 Lunch (Provided)
- 12:30 Campus Tour (guided group tour)
- 1:30 Phosphates- Why? - Jim Anderson, BK Giulini
- 2:30 It Won't Hold Marination – Why? Dr. Mike Martin, FSNHP/ADS
- 3:30 Break
- 3:45 Functionality of Added Proteins in Marinated Meats - Dr. Christine Cord, Solae
- 4:30 Adjourn to Hotel
- 5:30 - 7:30 BBQ dinner - Southern Style MAFES Conference Center
- Wednesday, April 17, 2013 Bost Bldg.
- 8:00 Batter & Breading of Marinated Products - Rhonda McRae, Kerry Ingredients and flavors
- 8:45 Antimicrobial Usage in Marinated Meats - Dr. Juan Silva, MSU FSNHP
- 9:30 Break
- 10:00 Do you really know what you are tasting? - Chris Warsow, Bell Flavors & Fragrances
- 11:00 Market Trends in Marinated Meat Products - Chef Steve Bonasia, Case Farms
- 12:00 Lunch (Provided)
- 1:00 - 5:00 Hands-on Labs
- Creation of Marinades and Essential Calculations – Caroline Morris, Pilgrim's Pride
- Chemistry of Fresh and Frozen Meats - Dr. Wes Schilling, MSU FSNHP; Dr. Christine Cord, Solae
- Creative Merchandising Techniques for Meat & Poultry - Dave Hull, Costout, LLC
- 5:00 Evening on your own - Enjoy Starkville!
- Thursday, April 18, 2013 Ballew Bldg.
- 8:00 The Use and Application of Marinated Meats in Retorted Soups - Guy Simmons, Sea Watch Intl.
- 9:00 Secrets & Issues with Poultry Marination & Fabrication - Gary Dunlap, Keystone Foods and Wesley Hammack, Global Food Innovations
- 10:15 Break
- 10:30 Beef and Pork Fabrication - MSU Staff
- 11:30 Product Tasting Lunch
- 12:45 Fabrication of Retail Cuts of Beef and Pork (For those that can/want to stay for additional hands on fabrication experience)
- 4:00 Adjourn
Upon confirmation, speakers' names will be posted online. Some topics may change due to speaker confirmation.
Lodging (suggested hotels):
- Comfort Suites (662) 324-9595
- Hampton Inn (662) 324-1333
- Hilton Garden Inn (662) 615-9664
- Holiday Inn Express (662) 324-0076
- La Qunita Inn (662) 270-4100
- Microtel Inn (662) 615-0700
Travel: Air service is available to the following airports:
- Golden Triangle Regional (GTR) 15 miles*
- Tupelo (TUP) 60 miles
- Jackson (JAN) 120 miles
- Birmingham (BHM) 150 miles
- Memphis (MEM) 164 miles
* Shuttle service will be provided to/from GTR.
Information about registration, fees and contact information can be found on the brochure.
For more information please contact:
Byron Williams (662) 325-3200
Anna Hood (662) 325-8056
Tom Healey (724)741-2896
Bahman Ghavimi (706) 369-9453