Course details

which are used to help communicate the properties of meat, and the skills needed to make speciality and other meat products.

Course Content

The training workshop includes demonstrations and presentations. The following topics are covered:

  • Composition, functional properties and sourcing of meat
  • Equipment, formulations and processes required to make a range of meat products
  • Role and use of packaging in meat products
  • Key steps in developing new meat products for the marketplace

The practical element of the course covers one of the following product groups:

  1. Restructured products (eg burgers, sausages), puddings, pates
  2. Dry curing and wet curing, continental meat products
  3. Prepared meat products eg breaded, en-croute, heat and serve

Assessment / Certification

A certificate of attendance will be provided.

Target Participants

This course is aimed at those who are looking to produce meat products or those who already producing meat products and want to better understand the process.

Updated on 08 November, 2015

About Clare Teagasc Training Centre - Ennis

Teagasc – the Agriculture and Food Development Authority – is the national body providing integrated research, advisory and training services to the agriculture and food industry and rural communities. It was established in September 1988 under the Agriculture (Research, Training and Advice) Act, 1988.

The organisation is funded by State Grant-in-Aid; the National Development Plan 2007 to 2013; fees for research, advisory and training services; income from national and EU competitive research programmes; and revenue from farming activities and commodity levies.

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