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Gain competitive advantage, save money through higher yields and lower product losses, and avoid costly quality and food safety product withdrawals or recalls by improving your understanding of meat processing. In this hands-on, practical program you will explore:

1. Principles of meat science, including protein functionality and meat microbiology
2. How to troubleshoot product and process variations in your processed meat manufacturing
3. How to optimize yields and texture
4. How to realize enhanced product quality through advances in post-cooking treatments, starch technology,and other recent research developments
    

This program includes hands-on meat processing laboratory sessions

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