Smoking and Curing of Meat as a Food Preservative - Techniques and Methods 2013 is a webinar that covers topics such as:
- Benefits and health Risks of curing and smoking meats
- Techniques and methods of smoking and curing meats commercially
- HACCP (Hazard Analysis Critical Control Points) for cured meats
- Types of wood burned to add antioxidant and antimicrobial protection
- Nitrate and nitrite additives in mass commercial packaging
- Proper packaging of smoked sausages, and meats
- Storage and shipping considerations for mass produced cured meats
Smoking and Curing of Meat as a Food Preservative - Techniques and Methods 2013 brings together:
- Food Packaging Directors
- Plant Managers
- Operations/Production Management
- Process Automation and design teams
- Food Processing and Design Engineering
- Food Manufacturing Operations personnel
- Meat Packaging Quality Control Professional
- Meat and Meat products Quality Assurance Personnel
