The food industry is coming up with more marinated meat and poultry products all the time. And most consumers are happy they are.
For food processors who want to be up-to-date on the latest developments, the University of Georgia will conduct a "Poultry and Meat Marination Technology Shortcourse" July 12-13 in Athens, Ga.
The program includes both lectures and demonstrations. Sessions will cover the science behind marinade retention in muscle, shelf-life extension, marination systems and procedures, packaging and quality assurance.
The program starts at 7:45 a.m. July 12. It ends at 4:30 p.m. July 13. A $595 fee covers materials, luncheons, breaks and a reception and dinner.
To learn more about the program, contact the county UGA Extension Service office. Or call Estes Reynolds at (706) 542-2574 or Romeo Toledo at (706) 542-1079.
(Dan Rahn is a news editor with the University of Georgia College of Agricultural and Environmental Sciences.)