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AMI Expo Highlight: Meat Tech to Feature Presentations by Exhibitors

Monday, April 4, 2011
 

Washington, D.C. — Exhibitors at the 2011 AMI Meat, Poultry & Seafood Convention and Exposition, to be held April 13-16, 2011, at McCormick Place, Chicago, Ill. will again participate in Meat Tech, where they will have the opportunity to share presentations with attendees on operational issues critical to all aspects of meat, poultry and seafood processing.  For the first time, these presentations will be held in a classroom on the exhibit floor during the show.

 

This year’s Meat Tech schedule is as follows:

 

Wednesday, April 13

 

1:00 – 1:20 p.m.

Facility Design for Food Safety

Gleeson Constructors & Engineers, LLC

 

1:30 – 1:50 p.m.

Listeria monocytogenes Control: Micocin® a Consumer Friendly Ingredient

Griffith Laboratories

 

2:00 – 2:20 p.m.

Natural Meat Curing

Diana Naturals, Inc.

 

2:30 – 2:50 p.m.

Selecting Package Sealants for Cost Effective Packaging of Processed Meats

DuPont Packaging

 

3:00 – 3:40 p.m.

Meat Applications:  Reformulating to Reduce Sodium and Fat

Cargill, Inc.

           

3:40 – 4:00 p.m.

Tenderization of Red Meats

N.C. Hyperbaric

 

Thursday, April 14

 

10:30 – 10:50 a.m.

Critical Process Air

Evapco, Inc.

 

11:00 – 11:20 a.m.

Tracking New Regulations Through Technology on the Plant Floor

CAT Squared, Inc.

 

11:30 – 11:50 a.m.

Value-Adding Refrigerated Services and Co-Packing

N.C. Hyperbaric

 

12:00 – 12:20 p.m.

Intelligent Lubrication Solutions Specific to Sustaining Conveyor Life in Meat Processing

XACT Fluid Solutions

 

12:30 – 12:50 p.m.

Food Safety: Same-day Aerobic Plate Count Analysis for Meat & Food Products

MOCON Inc.

 

1:00 – 1:20 p.m.

Sustainable Design

Gleeson Constructors & Engineers, LLC

 

1:30 – 1:50 p.m.

Sustainability:  Direct Contact Water Heating for Sanitation

QuikWater, Inc.

 

2:00 – 2:20 p.m.

Cleaning and Sanitizing Re-Usable Protective Apparel

PolyConversions, Inc.

 

2:30 – 2:50 p.m.

Packaging Sustainability for the Protein Industry

International Paper

 

3:00 – 3:40 p.m.

Meat Applications:  Reformulating to Reduce Sodium and Fat

Cargill, Inc.

 

3:40 – 4:00 p.m.

Ultraviolet Technology – Sanitary Solutions for the Meat Industry

Radiant Industrial Solutions, Inc.

 

Friday, April 15

 

1:00 – 1:20 p.m.

Vacuum Packaging Fresh Meat with Nitrite Containing Film

Curwood, div. of Bemis Corp

 

1:30 – 1:50 p.m.

High Pressure Processing (HPP) Raw and RTE Meats

Avure Technologies, Inc.

 

2:00 – 2:30 p.m.

Meat Applications:  Reformulating to Reduce Sodium and Fat

Cargill, Inc.

 

2:30 – 2:50 p.m.

Efficacy of Different Octanoic Acid Solutions Against L. monocytogenes on Ready-To-Eat Meat Products

Ecolab, Inc.

 

3:00 – 3:20 p.m.

Returnable Packaging within the Protein Industry

Tosca Ltd.

 

3:30 – 3:50 p.m.

Trade Tools for the Food Services Industry

PIERS

 

For more information or to register for the 2011 AMI Expo, go to http://www.amiexpo.com/ or http://www.amiexpo2011.com/.

 

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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. Headquartered in Washington, D.C., the Institute provides legislative, regulatory, public relations, technical, scientific and educational services to the industry. Its affiliate, the AMI Foundation, is a separate 501(c)3 organization that conducts research, education and information projects for the industry.

 

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