Is it possible to take 100 pounds of raw meat and turn it into 120 pounds of further processed saleable items? How do you take almost all the ingredients you can’t pronounce out of a formulation and turn it into a “natural” product that taste almost as good? Can you really process a sow’s ear into something better than a silk pursue?
These questions and more are addressed in this session focusing on “The Science Behind Value Added Meats”! Discussions focus on the processing technologies and innovative functional ingredients that can transform your raw materials into end products consumers, and therefore your customers, demand at the center of their plate!
1.0 Credit per course