Commercial Meat Processing Foundation - Nov. 2

In this workshop, the focus will be on ham and corned beef processing, while also covering applications for longganisa, tocino, and other processed meat products.

Why attend this workshop?

✅ Produce better-quality ham and corned beef with proper processing control
✅ Understand the differences between home-based and commercial-scale production
✅ Develop products for different markets, from premium to low-cost options
✅ Learn how proper preservation and shelf-life management can help extend product life
✅ Reduce costly trial and error in meat processing
✅ Prevent spoilage, product loss, and wasted ingredients
✅ Improve consistency in taste, texture, color, yield, and quality

This workshop is ideal for meat processors, food manufacturers, commissary owners, food business owners, culinary professionals, product developers, and Franchisor who want to develop or improve commercial processed meat products.

💡 Core Workshop Topics:

✅ Fundamentals of Meat Science
Understand meat composition, muscle structure, pH, water-holding capacity, color, texture, and how meat quality affects processing.

✅ Principles of Meat Curing
Learn the role of salt, curing agents, nitrite/nitrate, brine formulation, injection, and factors that affect curing results.

✅ Ingredients and Functional Systems
Understand phosphates, binders, extenders, spices, flavorings, and how ingredients work together in processed meat formulation.

✅ Commercial Processing Technologies
Learn preparation, trimming, injection, brine uptake, tumbling, massaging, mixing, stuffing, forming, portioning, cooking, chilling, and storage.

✅ Ham Processing Technology
Study raw material selection, formulation, curing, injection, tumbling, forming, cooking, yield, texture, color, and quality evaluation.

✅ Corned Beef Processing Technology
Learn formulation, curing, comminution or restructuring, product characteristics, and quality control.

✅ Other Processed Meat Applications
Understand practical applications for products such as longganisa, tocino, and other processed meat items.

✅ Food Safety and Quality Assurance
Learn GMP, process hygiene, sanitation, microbial control, critical control points, and cross-contamination prevention.

✅ Product Quality and Shelf-Life Management
Understand packaging systems, vacuum packaging, chilled and frozen storage, and factors affecting shelf life and product stability.

✅ Product Evaluation and Troubleshooting
Learn how to evaluate yield, process loss, color, texture, water retention, sensory quality, defects, root causes, and process improvements.

📝 Workshop Details:
🎫 Early Bird Rate: ₱6,500
🔖 Regular Rate: ₱7,500
📅 Nov. 2 - Monday 
⏰ 9:00 AM – 4:00 PM
📍 UpSkillz Workshop Studio, Pasig
📍 Just a few minutes away from Ortigas Ext. or C5
🚗 Ample Parking Spaces

📩 How to Enroll:
1️⃣ Send us a message on FB or IG and ask for payment details. 
2️⃣ Send your proof of payment and wait for confirmation
3️⃣ Provide your full name for your certificate

📞 Questions? Contact us:
☎️ 0286541916
📱 09602379888 / 09270611549
💬 Viber: 09602379888 / 09270611549