Marination 101 - April 8-10, 2014



Purpose

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.


Target Audience

Individuals involved in the processing of meat, poultry, fish, and seafood products - particularly production, research and development, quality assurance, or other technical personnel.


Program

Tuesday, April 8, 2014
TimeActivitySpeaker
8:00 amRegistration
8:15 amWelcome
8:30 amOpening SessionClaes Petersson, VP-Product & Package, SONIC
9:15 amIntroduction to Meat ChemistryDr. Wes Schilling, MSU FSNHP
10:15 amBreak
10:45 amMassaging/Tumbling/Injection - Principles/Machanics/TechniquesDr. Byron WIlliams, MSU FSNHP
11:45 amLunch (Provided)
12:30 pmCampus Tour(guided group tour)
1:30 pmPhosphates - Why?Jim Anderson, ICL Performance Products
2:30 pmFunctionality of SaltPeter Oberacker, Formtech Solutions
3:30 pmBreak
3:45 pmIt Won't Hold Marinade - Why?Dr. Mike Martin, MSU ADS
4:30 pmAdjourn to Hotel
5:30-7:30 pmBBQ Dinner - Southern StyleMAFES Conference Center

Wednesday, April 9, 2014
TimeActivitySpeaker
8:00 amBatter & Breading of Marinated ProductsAlan Breedlove, Newly Weds Foods
8:45 amAntimicrobial Usage in Marinated Meats
Food Service and Consumers- Antimicobials
Will Schroeder, Kemin
David Abney, SONIC
9:30 amBreak
10:00 amDo you really know what you are tasting?Chris Warsow, Bell Flavors & Fragrances
11:00 amMarket Trends in Marinated Meat ProductsEric Scholer, Express Markets, Inc.
12:00 pmLunch (Provided)
1:00-5:00 pmHands-on Labs (options below)
  • Creation of Marinades and Essential Calculations - Dr. Kirby Childs, Lopez Foods
  • Batter and Breading of Marinated Meats - Alan Breedlove, Newly Weds Foods
  • TBD
5:00 pmEvening on your own - Enjoy Starkville

Thursday, April 10, 2014
TimeActivitySpeaker
8:00 amSeafood MarinationGuy Simmons, Sea Watch International
8:45 amPoultry Fabrication, Marination, & TechniquesPat Monahan, Downs Foods and Wesley Hammack, Global Food Innovations
9:30 amLecture TBDTBD
10:15 amBreak
10:30 amBeef & Pork Carcass Primal FabricationMSU Staff
11:30 amProduct Tasting Lunch
12:45 pmFabrication of Retail Cuts of Beef and Pork Hands-on) 
3:30 pmConference Ends

Lodging
  • Comfort Suites - (662) 324-9595
  • Hampton Inn - (662) 324-1333
  • Hilton Garden Inn - (662)615-9664
  • Holiday Inn Express - (662)324-0076
  • La Quinta 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
Connect
Activities
John Wesley United Methodist Church members in Durant are now serving as MSU Extension Service <em>Smart Aging Healthy Futures</em> volunteers.
John Wesley United Methodist Church members in Durant are now serving as MSU Extension Service Smart Aging Healthy Futures volunteers.

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