Session 36: Room 286 | ||
Monday AMIndustry needs: New ingredient technologies for further processed meat products | ||
| Sponsor: | Muscle Foods Division | |
| Moderator(s): | J. W. Lamkey, FMC Corp. M. K. McMindes, DuPont Protein Technologies International | |
| Time: | 9:00 AM | |
| 9:00 AM | Introductory Remarks | |
| 9:05 AM | 36-1 | Introduction: New ingredient technologies for further processed meat products P. W. Hall, Jr. |
| 9:35 AM | 36-2 | Meat restructuring using cold binding systems C. A. PAYNE |
| 9:50 AM | 36-3 | Marination technologies R. T. TOLEDO |
| 10:05 AM | 36-4 | Meat based protein ingredients G. PRABHU, D. Hull |
| 10:20 AM | 36-5 | Ingredient formulation to maximize quality and yield C. D. BACON |
| 10:35 AM | 36-6 | Shelf life enhancement/pathogen reduction J. L. JOHNSON |