Cured Meat Short Course

Date: 
January 18, 2022 8:00am to January 20, 2022 12:30pm
Cost: 
1095

About the Cured Meat Short Course

With a focus on the technology of cured meat processing, short course topics range from lectures on basic meat science to demonstrations of processing techniques. Speakers, nationally and internationally recognized authorities in their fields, will provide information about the latest technology available.

Since the enrollment in this short course is limited to 60, you will have ample opportunity to have your questions answered directly by the speakers and staff. Iowa State University's modern meat laboratory facilities allow you to observe demonstrations in a setting that provides access to the latest technology.


Audience

Enrollment for this short course is limited to 60 participants, you will have ample opportunity to have your questions answered directly by the speakers and staff. Iowa State University's modern meat laboratory facilities allow you to observe demonstrations in a setting that provides access to the latest technology.


Topics Covered

  • Current products and market trends
  • Basic meat science
  • Non-meat ingredients
  • Pork carcass fabrication
  • Condensed Natural Smoke
  • Bacon manufacturing
  • Thermal processing
  • Casings, nettings, and molds
  • Whole muscle manufacturing
  • Lethality & stabilization following appendix A and B
  • Injection systems
  • Microbiology of cured meat
  • Restricted ingredients
  • Packaging
  • Use of antimicrobials and antioxidants

Location and Shuttle

The Location for the Cured Meat Short Course will be the Iowa State University Meat Laboratory. Parking is not available near the Meat Laboratory so a shuttle bus will transport you between the Courtyard Ames and the ISU Meat Laboratory. If you will be staying at a hotel other than the Courtyard Ames, it will be your responsibility to meet the shuttle departing from the Courtyard Ames each morning at 7:30 a.m.


Schedule

The course will begin with the registration at 8:00 a.m., Tuesday, January 18, 2022, at the ISU Meat Laboratory. It will conclude by 12:00 p.m. on Thursday, January 20, 2022.

  • Tuesday: 7:30 a.m. - 5:30 p.m. with an optional evening social
  • Wednesday: 7:30 a.m. - 5:30 p.m.
  • Thursday: 7:30 a.m.-12:00 p.m. If you are flying, you should not book your departure time prior to 3:00 p.m. on Thursday, January 20, 2022

Meals/Social Events

Lunch: will be provided on Tuesday and Wednesday
Breaks: coffee, soda, bottled water and snacks will be available all day at the Meat Laboratory
Evening Receptions: hosted bar and appetizers on Tuesday evening at the Gateway Hotel


Registration

Registration for the 2022 Cured Meat Short Course will open on October 1, 2021. 

The registration fee for the Cured Meat Short Course is $1,095.00. After December 21, 2021, the fee will be $1,250.00. This fee includes course materials, lunch, refreshment breaks, and the Tuesday evening reception. Local transportation between the Courtyard Ames and the Meat Lab is also included.


Lodging

A block of sleeping rooms has been reserved at the headquarters hotel with a rate of $109.00 per night plus taxes, including breakfast each day:

Courtyard by Marriott Ames
311 South 17th Street
Ames, IA 50010

Phone: 515-620-5910 - indicate you are attending the Fresh Beef Short Course
Online: Click here to book your room online

Please make your reservations before December 21, 2021 to guarantee a room at the conference rate. Indicate you are attending the Cured Meat Short Course. Reservations made after the deadline are subject to room availability and not guaranteed the conference rate.


Brochure

Download the 2022 brochure (not yet available).


Change in Plans

If you need to cancel your registration before December 21, 2021 you may send a substitute or you may receive a refund less a $50.00 processing fee. If you need to cancel your registration after December 21, 2021, you may send a substitute or apply your registration fee to another Sausage & Processed Meats Short Course at the Iowa State University Meat Laboratory. Contact Matt Wenger or 515-294-9279.