Product Improvement Workshop: Meat Color, Packaging, and Shelf Life

Tue. January 26| 7:30 AM - 11:30 AM | Room B-408

This workshop will provide an in-depth look at some of the most critical factors affecting meat quality and customer satisfaction, and provide attendees with an understanding of how meat color, packaging and shelf life are intertwined.    The program will also cover the latest packaging technologies and provide best practices and real world examples for determining and extending shelf life.

7:30–8:30 am  Introduction to Shelf Life and Factors Affecting Meat Color

Dr. Dale R. Woerner, Associate Professor, Center for Meat Safety and Quality, Colorado State University

8:30 – 9:15 am   The Role of Packaging in Shelf Life Management

Dr. Chance Brooks, Professor and Associate Chair, Department of Animal and Food Sciences, Texas Tech University

9:15 – 9:30 am   Break   

9:30-10:15 am    A Packer’s Perspective on Managing Storage Life- Jay Ambrose, Sales Manager, Sealed Air Corporation

10:15–11:00 am The Next Generation of Packaging Technologies-Henry Ruiz, Strategic Account Project Specialist, Sealed Air Corporation

11:00 – 11:30      Panel Discussion

Type: Product Improvement Workshop: Meat Color, Packaging and Shelf Life

Cost: $150

Track: IPPE Fee Based Educational Programs

Session Sponsor