Smoking and Curing of Meat as a Food Preservative - Techniques and Methods 2013
15 Feb 2013
Webinar
Description
Topics
Benefits and health Risks of curing and smoking meats
Techniques and methods of smoking and curing meats commercially
HACCP (Hazard Analysis Critical Control Points) for cured meats
Types of wood burned to add antioxidant and antimicrobial protection
Nitrate and nitrite additives in mass commercial packaging
Proper packaging of smoked sausages, and meats
Storage and shipping considerations for mass produced cured meats
Who should Attend
Food Packaging Directors
Plant Managers
Operations/Production Management
Process Automation and design teams
Food Processing and Design Engineering
Food Manufacturing Operations personnel
Meat Packaging Quality Control Professional
Meat and Meat products Quality Assurance Personnel
Past Events
Smoking and Curing of Meat as a Food Preservative - Techniques and Methods 2013 - 15 Feb 2013, Webinar (36672)
Important
Please, check "Smoking and Curing of Meat as a Food Preservative - Techniques and Methods" official website for possible changes, before making any traveling arrangements
