Commercial Meat Processing Foundation - Oct 5

Core Workshop Topics
1. Fundamentals of Meat Science
Composition and properties of meat
Muscle structure and postmortem changes
pH, water-holding capacity, color, and texture
Meat quality and its impact on processing

2. Principles of Meat Curing
✅Functions of salt and curing agents
Nitrite/nitrate and cured-meat color
✅Brine formulation and injection
✅Curing mechanisms and factors affecting cure uptake

3. Ingredients and Functional Systems
✅Phosphates and water binding
✅Binders, extenders, and functional ingredients
✅Spices, flavorings, and other formulation components
✅Ingredient interactions and formulation considerations

4. Commercial Processing Technologies
✅Preparation and trimming
✅Injection and brine uptake
✅Tumbling and massaging
✅Mixing and protein extraction
✅Stuffing, forming, and portioning
✅Cooking and thermal processing
✅Chilling and storage

5. Ham Processing Technology
✅Raw material selection
✅Formulation and curing
✅Injection and tumbling
✅Forming and cooking
✅Yield, texture, color, and quality evaluation

6. Corned Beef Processing ✅Technology
Raw material and formulation considerations
✅Curing and processing
✅Comminution and/or restructuring
✅Thermal processing
✅Product characteristics and quality control

7. Other Processed Meat Applications
: Longannissa, Tocino

8. Food Safety and Quality Assurance
✅Good Manufacturing Practices
✅Process hygiene and sanitation
✅Thermal processing and microbial control
✅Critical control points
✅Cross-contamination prevention

9. Product quality and shelf-life
✅Packaging, Storage, and Shelf-Life
✅Packaging systems for processed meats
✅Vacuum 
Chilled and frozen storage
✅Factors affecting shelf-life and product stability

10. Product Evaluation and Troubleshooting
✅Yield and process loss
✅Color, texture, and water retention
✅Sensory evaluation
✅Common processing defects
✅Root-cause analysis and process improvement