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Thermal Processing of Ready-to-Eat Meat Products

KEYWORDS meat products / ready-to-eat
4/23/19 8:30 am to 4/25/19 4:30 pm EST
Ohio Farm Bureau 4-H Center
2201 Fred Taylor Drive
Columbus, OH
United States
Contact: Lynn Knipe
The focus of this year's Thermal Processing Short Course is meeting the new Appendix A & B Guidelines. This course covers all of the technical and regulatory aspects of cooking, chilling, and post-package pasteurization of ready-to-eat meat products, presented by industry, regulatory and academic experts.
https://meatsci.osu.edu/events/thermal-processing-ready-eat-meat-products-1
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