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UCC, Meat Industry Workshop

Event Time 9am - 12pm
Venue University College Cork
High Pressure Processing to control pathogens in ready-to-eat-traditional cooked meat products with reduced-sodium, lower preservatives and no artificial colours or flavours (FIRM 11/F/031)

Programme

9am: Registration and tea/coffee

9:30am: The use of High Pressure Processing to increase the shelf life of food products 
Mr Liam Murphy, High Pressure Processing Tolling Ltd, Dublin

9:50am: The application of hurdle technology (High Pressure Processing and organic acids) for the development of salt-reduced processed meat products with enhanced safety
Ms Ciara O’Neill, School of Food and Nutritional Sciences, UCC

10am: The effect of reduced salt, organic acids and High Pressure Processing on spoilage flora and pathogens in stored vacuum packaged frankfurters 
Dr Geraldine Duffy, Teagasc Food Research Centre, Ashtown, Dublin

10:30am: Effects of high-pressure treatment and different cooking methods on the physicochemical characteristics of marinated chicken
Dr Malco Cruz-Romero, School of Food and Nutritional Sciences, UCC

10:50am: Deployment of high pressure and temperature (HPT) processing for inactivation of spores in ready-to-eat foods 
Dr Geraldine Duffy, Teagasc Food Research Centre, Ashtown, Dublin

11:10am: Salt reduction of processed meats: regulatory and safety issues
Dr Karl McDonald, Food Safety Authority of Ireland

11:30am: Discussion

12pm: Close and tasting of low salt processed meat products

12:15pm: Lunch

 
If you would like to attend this Workshop please complete the attached Registration Form:

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