{"product_id":"commercial-meat-processing-foundation","title":"Commercial Meat Processing Foundation - Oct 5","description":"\u003cp\u003eCore Workshop Topics\u003cbr\u003e1. Fundamentals of Meat Science\u003cbr\u003eComposition and properties of meat\u003cbr\u003eMuscle structure and postmortem changes\u003cbr\u003epH, water-holding capacity, color, and texture\u003cbr\u003eMeat quality and its impact on processing\u003c\/p\u003e\n\u003cp\u003e2. Principles of Meat Curing\u003cbr\u003e✅Functions of salt and curing agents\u003cbr\u003eNitrite\/nitrate and cured-meat color\u003cbr\u003e✅Brine formulation and injection\u003cbr\u003e✅Curing mechanisms and factors affecting cure uptake\u003c\/p\u003e\n\u003cp\u003e3. Ingredients and Functional Systems\u003cbr\u003e✅Phosphates and water binding\u003cbr\u003e✅Binders, extenders, and functional ingredients\u003cbr\u003e✅Spices, flavorings, and other formulation components\u003cbr\u003e✅Ingredient interactions and formulation considerations\u003c\/p\u003e\n\u003cp\u003e4. Commercial Processing Technologies\u003cbr\u003e✅Preparation and trimming\u003cbr\u003e✅Injection and brine uptake\u003cbr\u003e✅Tumbling and massaging\u003cbr\u003e✅Mixing and protein extraction\u003cbr\u003e✅Stuffing, forming, and portioning\u003cbr\u003e✅Cooking and thermal processing\u003cbr\u003e✅Chilling and storage\u003c\/p\u003e\n\u003cp\u003e5. Ham Processing Technology\u003cbr\u003e✅Raw material selection\u003cbr\u003e✅Formulation and curing\u003cbr\u003e✅Injection and tumbling\u003cbr\u003e✅Forming and cooking\u003cbr\u003e✅Yield, texture, color, and quality evaluation\u003c\/p\u003e\n\u003cp\u003e6. Corned Beef Processing ✅Technology\u003cbr\u003eRaw material and formulation considerations\u003cbr\u003e✅Curing and processing\u003cbr\u003e✅Comminution and\/or restructuring\u003cbr\u003e✅Thermal processing\u003cbr\u003e✅Product characteristics and quality control\u003c\/p\u003e\n\u003cp\u003e7. Other Processed Meat Applications\u003cbr\u003e: Longannissa, Tocino\u003c\/p\u003e\n\u003cp\u003e8. Food Safety and Quality Assurance\u003cbr\u003e✅Good Manufacturing Practices\u003cbr\u003e✅Process hygiene and sanitation\u003cbr\u003e✅Thermal processing and microbial control\u003cbr\u003e✅Critical control points\u003cbr\u003e✅Cross-contamination prevention\u003c\/p\u003e\n\u003cp\u003e9. Product quality and shelf-life\u003cbr\u003e✅Packaging, Storage, and Shelf-Life\u003cbr\u003e✅Packaging systems for processed meats\u003cbr\u003e✅Vacuum \u003cbr\u003eChilled and frozen storage\u003cbr\u003e✅Factors affecting shelf-life and product stability\u003c\/p\u003e\n\u003cp\u003e10. Product Evaluation and Troubleshooting\u003cbr\u003e✅Yield and process loss\u003cbr\u003e✅Color, texture, and water retention\u003cbr\u003e✅Sensory evaluation\u003cbr\u003e✅Common processing defects\u003cbr\u003e✅Root-cause analysis and process improvement\u003c\/p\u003e","brand":"Upskillz","offers":[{"title":"Default Title","offer_id":52590355939626,"sku":null,"price":7500.0,"currency_code":"PHP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0941\/3073\/3354\/files\/CommercialMeatProcessing.jpg?v=1789267508","url":"https:\/\/upskillz.ph\/products\/commercial-meat-processing-foundation","provider":"Upskillz","version":"1.0","type":"link"}