Meat Quality Workshop: Packaging, Color, and Shelf Life

Wed. February 13| 7:30 AM - 11:30 AM | B408

This workshop will provide an in-depth look at some of the most critical factors affecting meat quality and customer satisfaction, and provide attendees with an understanding of how meat color, packaging and shelf life are intertwined.    By learning the basic science behind these important quality components, attendees will gain valuable knowledge to apply in their own operations.  The program will also cover the latest packaging technologies and provide best practices and real world examples for determining and extending shelf life.  Don’t miss this opportunity to engage with industry experts on this key topic for all meat companies.

Cost: $150

Track: IPPE Fee Based Educational Programs

Handout(s): Workshop Description and Agenda


Session Sponsor

Sponsored by NAMI

NAMI


Speakers

Brooks, Chance

Brooks, Chance

Associate Chair and Professor - Department of Animal and Food Science

Texas Tech University

Harris, Shawn

Harris, Shawn

North America Director of Marketing for Fresh Red Meat

Sealed Air Food Care Division - Cryovac Brand

Kelly, Jerry

Kelly, Jerry

National Business Development Manager, Retail Task Force

Sealed Air Corporation/Feed Care Business Unit

Legako, Jerrad

Legako, Jerrad

Assistant Professor - Department of Animal and Food Science

Texas Tech University

Malott, Matt

Malott, Matt

President/CEO

Multivac, Inc.

Peterka, Matt

Peterka, Matt

Director of Product Development, Meat Segment

Bemis Company, Inc.

Woerner, Dale

Woerner, Dale

Associate Professor - Department of Animal and Food Science

Texas Tech University