MSU partners with industry to deliver the science behind marinating meats
Presenter Jace Hollenbeck (far left), technical sales manager with Hawkins, Inc., provides guidance to attendees on successful formulating principles for clean label marinated meat and poultry for the hands-on laboratory demonstration during Marination 101.
Representatives from national and international meat producers, processors and ingredient and equipment suppliers came together for a recent Mississippi State University Extension Service workshop -- Marination 101 -- which illuminates the science behind marinating meats.
Now in its 11th year, the three-day event attracted 40 industry participants from across the country to learn the science, functionality and chemistry of marinating meats. The event is a partnership event with the MSU Extension and the Mississippi Agricultural and Forestry Experiment Station, along with numerous industry sponsors.
Byron Williams, associate Extension professor and meat science specialist, served as an event presenter and said the workshop offers unique hands-on laboratories to highlight the principles presented by various experts in technical sessions.
“The end result is to improve the product’s value and increase profitability for processors,” Williams said. “Ultimately, this will add value to the consumer with a better product that’s more tender, juicy and versatile.”
Derris Devost-Burnett, MSU associate professor of Animal and Dairy Science, and Joseph Mangano, MSU Meat Laboratory associate, led a workshop on the “ABCs of meat” -- anatomy, biology and chemistry. Burnett said the event also provides an opportunity for students to connect with the industry.
“From a training standpoint, this event allows our students to interact with industry leaders and gives them a glimpse at potential careers, opportunities and challenges,” he said.
In addition to Williams, Tom Healey, MSU alumnus and vice president of international supply chain at International Dairy Queen; Bruce Crist, vice president of technical sales at Kerry Foods; and Courtney Crist, assistant Extension professor, helped plan and facilitate the event.
The workshop sponsors include Ingredion, Processor’s Choice, Hawkins Inc., Bell Flavors and Fragrances, Chick-fil-A, Mississippi Beef Council, Sea Watch International, Clemens Food Group, Peco Foods, NuTek Natural Ingredients, Elite Spice, Foundation Food Group, Kerry Foods, Koch Foods and Newly Weds Foods. Additional Mississippi State contributors include the Department of Food Science, Nutrition, and Health Promotion, the Department of Animal and Dairy Sciences, and Department of Poultry Science.
Kathleen Forman | Agriculture and Natural Resources Marketing
