Manufacturing Meat Products
Why Attend?
This 1-day workshop consists of information and practical sessions, which are used to help communicate the properties of meat, and the skills needed to make specialty and other meat products.
Who Should Attend?
This course is aimed at those who are looking to produce meat products or those who are already producing meat products and want to understand the process better.
Course Content
- Composition, functional properties and sourcing of meat
- Equipment, formulations and processes required to make a range of meat products
- Role and use of packing in meat products
- Key steps in developing new meat products for the marketplace
- The practical element of the course will cover one of the following product groups (please enquire when booking as to which group will be covered)
- Restructured products (e. g. burgers, sausages, puddings, pates)
- Dry curing and wet curing, continental meat products
- Prepared meat products e.g. breaded, en-croute, heat and serve
Course Tutors
The training course will be delivered by trainers from the Ashtown Food Research Centre, Teagasc. All tutors have relevant qualifications and extensive experience.
Assessment/Certification
This FETAC credited course is assessed by means of a short written examination and submission of an assignment.
Grants
Ashtown Food Research Centre, Teagasc is a FAS registered training organisation and is recognised by Enterprise Ireland and other national organisations. Funding may be available for the course. Please contact us for details.
Course Venue, Duration, Dates & Fees
See the current training schedule
.Booking Information
For further information on booking a place on this course please complete this online booking form
