Meat industry professionals have been helping to improve their technical knowledge through an education programme delivered by AHDB Beef and Lamb.
18 delegates attended the Meat Quality Masterclass in Warwickshire to gain a greater understanding of meat quality, from farm to fork.
It was the third time AHDB Beef and Lamb had organised the two-day course since the first one in April 2015. The programme examined the factors that affect meat quality, in particular tenderness, flavour and colour.
Experts showcased the latest developments involved in controlling the quality of meat for delegates, who included butchers, processors and representatives from the foodservice and halal sectors. They also looked at how to ensure the best results through a series of practical sessions examining techniques and technology employed to achieve this.
Dr Phil Hadley, AHDB Beef and Lamb head of global supply chain development, said: “We launched the meat masterclasses last year after identifying a gap in the market for this type of training.
“From the outset the classes have proved incredibly popular, with places quickly snapped up for each of the sessions we have held. The courses add value to those working in these particular parts of the supply chain and the popularity of our latest event underlined this.
“Not only do they provide a forum for those in the industry to discuss new developments in ensuring meat quality is maintained, but practical sessions to enable delegates to get hands-on with some of the technology used in the industry.”
The next course is due take place on 17th and 18th May. Those interested in taking part should call 0870 608 6610 or e-mail selma.todd@ahdb.org.uk.
This story was originally published on a previous version of the Meat Management website and so there may be some missing images and formatting issues.
