Meat Technology Skills

Overview This programme has been designed to meet the current and future training needs of staff within the meat processing sector. It provides a flexible method of technical skills development, at an introductory level and is appropriate for companies wishing to increase the skills of existing staff and/or train new staff with limited meat processing knowledge.

Entry Requirements The programme is primarily aimed at both technical and non technical staff working within the meat industry. No previous qualifications are required.

Course duration and structure The programme consists of five units which provide an insight into factors affecting quality, safety and legality of meat and meat products along with a sound understanding of the principles of burger/sausage manufacture, curing and fermented meat technology. Each unit is delivered over one day. Applicants have the option to complete the full programme or select individual units depending on their training needs.

Each unit is delivered over one full day 9.30am – 4pm.

There is the option to complete the full five day programme or alternatively select any number of individual units as required.

Programme Content

 Date Unit Title  Additional Information
 Wednesday 29th January 2020 Factors affecting meat eating quality

 • Outline the physiological processes that occur post-mortem in the conversion of muscle to meat.

• Highlight the Post mortem and Ante mortem factors that affect meat quality.

 Wednesday 12th February 2020  Legislation and labelling of meat and meat products

• Explore the major pieces of legislation applicable to meat and meat products.

• Apply meat calculations to determine Quantitative Ingredient Declarations (QUID)

 Wednesday 19th February 2020 Meat microbiology and shelf-life

 • Explore the factors that affect and control the shelf life of meat and meat products.

• Investigate methods of determining the shelf life of meat and meat products.

 Wednesday 26th February 2020 Meat curing, smoking and fermentation technology, including practical application

• Explore the principles of curing, smoking and fermenting technologies.

• Practical / Demonstration element.

 Wednesday 4th March 2020 Burger and sausage manufacture, including practical application

 • Explore the principles of comminution and the technologies associated with burger and sausage manufacture.

• Practical / Demonstration element.

Cost £65 per until which includes refreshments and lunch.  How to book Individual bookings: Please click the ‘Enrol Now’ button in the sidebar to the right.  If you haven’t previously registered on the site, please do so, then select the relevant unit/s that you are interested in attending.

For further information on the course, please contact Hayley O’Neill on hayley.o’  Tel: 02886768128