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

Agenda

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

Cost: $150

Track: IPPE Fee Based Educational Programs


Educational Partner


Speakers

Dr. Chance Brooks
Dr. Chance Brooks Associate Chair and Professor in the Department of Animal and Food Sciences, Texas Tech University | Role:
Dr. Dale Woerner
Dr. Dale Woerner Associate Professor, Department of Animal Sciences, Colorado State University | Role:
Dr. Dustin Boler
Dr. Dustin Boler Assistant Professor - Animal Sciences Department , University of Illinois | Role: