Meat Quality Workshop: Know Your Muscle, Know Your Meat
Wed. February 1| 7:30 AM - 11:30 AM | Room B-401
Learn more about how production and processing variables affect the quality of your products in this interactive workshop. Presentations from academic and industry experts will take a look at muscle profiles and the main factors affecting tenderness, flavor, and functionality. Increase your knowledge of basic meat science and see how the latest data and information can be applied to increase the quality of your products
7:30 a.m.–8:15 a.m.
Principles of Muscle Profiling, Aging, and Nutrition
Dr. Dale Woerner, Associate Professor, Department of Animal Sciences, Colorado State University
8:15 a.m.– 9:00 a.m.
Managing Tenderness, Flavor, and Shelf Life
Dr. Chance Brooks, Associate Chair and Professor, Department of Animal Sciences, Texas Tech University
9:15 a.m.– 10:15 a.m.
Pork Tenderness, Flavor, and Color Stability and Pork Color Demonstration
Dr. Dustin Boler
10:15 a.m. – 11:00 a.m.
Beef Cutting Demo - Drs. Woerner and Brooks
11:00 a.m.-11:30 a.m.
Cookery and Muscle Difference Tasting Demonstration
Drs. Woerner, Brooks, and Boler
Track: IPPE Fee Based Educational Programs