Meat Science Extension

On Tuesday March 20, 53 participants arrived at the University of Wisconsin Meat Laboratory to participate in the 2012 Wisconsin Meat Processing School.  For two days, presentations were given covering a broad array of meat science topics. These subjects introduce new meat processing concepts, as well as reinforce existing knowledge.

Topics discussed on Day 1 included The History of Sausage, Basic Meat Science, Non-Meat Ingredients, and Sausage Casings, as well as overviews of fresh, cooked, emulsified, and fermented/acidified sausages. Manufacture demonstrations showcased a variety of sausages with different ingredients and processing techniques, giving participants an opportunity to receive an arms-length learning opportunity. That evening, guests were presented a taste of ‘old world’ German sausage and food at the Essen Haus restaurant in downtown Madison.

On Day 2, talks continued, covering Meat Microbiology, Ham and Bacon Curing, Cooking and Smoking, and Natural/Organic Uncured Sausage.  An in-depth ham and bacon manufacturing session reviewed various approaches to ham and bacon processing.  Products made throughout the program were discussed and evaluated during a highly anticipated lunch.

Smiles of achievement, excitement and relief were seen on many faces at the first ever Master Meat Crafter Training program graduation ceremony was held at the DoubleTree hotel in Madison, WI on January 20th, 2012. This day marked the end of a two year rigorous meat processing training program for seventeen individuals as sausage makers and meat industry leaders from across the state, University representatives, and WI state government officials gathered to recognize these deserving individuals as a Master Meat Crafter…

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