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Two Days of Comprehensive Spanish Sessions Planned for Worldwide Food Expo 2009

Wednesday, September 9, 2009

Washington, D.C .— Six Pan-American technical sessions will be featured at this year’s Worldwide Food Expo, to be held October 28-31, at Chicago’s McCormick Place.

The sessions, which will span two days and will be simultaneously presented in English and Spanish, will focus on leveraging marination to enhance quality and yield on day one and optimal sausage manufacturing on day two. The sessions are sponsored by CarneTec.com and Meatingplace.

The session schedule is as follows:

Thursday, October 29, 2009 8:30 a.m. – 10:30 a.m.: Leverage Marination to Enhance Quality and Yield

Marination is one of the most effective tools widely applied to improve yield, flavor and quality of meat and poultry products. Processors will learn which various methods of marinating—massaging and injection—they should apply in their operation.

Ingredients are a key part in the marination process with water being the largest in the marinade formulation. Processors will explore optimal water quality, types and levels of salt, phosphates, sodium bicarbonate, organic acids and other ingredients that help increase marination retention. Session will be led by Dr. Karina Martino, assistant professor, Department of Food Science and Technology, University of Georgia.

Other procedures are needed besides clean equipment and good manufacturing practices to decrease the risks of cross-contamination in meat and poultry marinated products that are sold fresh. Basic equipment knowledge, process temperature control and ingredient use will be explored at this session.

To attend email marination@meatingplace.com 

Friday, October 30, 2009, 8:30 a.m. – 10:30 a.m.: Optimal Sausage Manufacturing

In this presentation, processors will learn about pre-rigor meat, what its advantages are in sausage manufacturing and how to handle and better use it in their products. Session will be led by Dr. Joseph Sebranek, professor of animal science, Department of Food Science and Human Nutrition, Iowa State University.

The use of pre-mixes allows processors to better control fat content in the final product, to process a variety of products from the same meat block, to have more consistent distribution of ingredients and to reduce spoilage of the meat block during storage and distribution. Attendees will gain specialized pre-mix knowledge while attending this session led by Dr. Robert Maddock, associate professor, Department of Animal Science, North Dakota State University.

The risk of Listeria contamination in cooked sausage and sausage-like products has processors looking into ingredients that can help “fight” the problem from within the prod­uct. Researchers and ingredient manufacturers are working to develop effective blends of antimicrobials; lactates, diacetates and organic acids, and a variety of other combinations to control pathogenic bacteria. Find out more at this session.

To attend email sausage@meatingplace.com.

The Worldwide Food Expo attracts approximately 900 exhibitors, who display the newest technologies in equipment, packaging, ingredients and services for processors of meat and poultry, frozen food, beverages, snack foods, dairy, beverage and seafood. Meat and Poultry professionals attend Worldwide Food Expo to find solutions spanning the entire manufacturing process - from receiving and blending to processing and packaging to material handling and distribution. Attendees have the opportunity to view just under one million square feet of exhibits offering everything that meat, poultry and food companies need to run more efficiently, create new products and improve profitability.

The show features two co-located events: the International Dairy Foods Association (IDFA) Food, Dairy & Beverage Exposition and the American Meat Institute (AMI) International Meat, Poultry & Seafood Exposition.

For more information about each session, including registration fees and daily agendas, please visit www.worldwidefood.com.

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The American Meat Institute (AMI) represents the interests of packers and processors of beef, pork, lamb, veal and turkey products and their suppliers throughout North America. Together, AMI’s members produce 95 percent of the beef, pork, lamb and veal products and 70 percent of the turkey products in the United States. The Institute provides legislative, regulatory, public relations, technical, scientific and educational services to the meat and poultry packing and processing industry. www.meatinstitute.org

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