This short course focuses on the technoloy of sausage production and other types of meat processing.
Topics range from lectures on basic science to demonstrations of processing techniques.
It is the aim of this short course to provide information about the latest technology available. Speakers will be nationally and internationally recognized authorities in their fields. The 2001 short course will cover fresh sausage, cooked sausage and dry and semi-dry products. Time will also be devoted to sectioned and formed cured meats and whole muscle precooked meats. Production of reduced fat products will be discussed.