1st International Summer School - Ageing and Packaging of Meat

We are pleased to announce the 1st International Summer School on Meat Research to be held from 18 to 21 October 2011 at the International Competence Center on Meat Quality at the Max Rubner-Institut in Kulmbach, Germany.

Beyond all doubt, the market share of case-ready fresh meat cuts – portioned, untreated, packaged – from beef, pork and poultry has been increasing for years.

This type of product marketing requires special consideration of product and process hygiene, as well as knowledge about ageing procedures in different types of meat and different packaging concepts.

Bearing in mind animal species and composition of meat cuts as well as product contamination and sustainability, the technical parameters of packaging materials and inert gases, and the application of protective bacterial cultures, antimicrobial substances and preservation technologies are of major importance with regard to product safety and consumer protection.

Everyone dealing with meat quality and safety and with packaging of fresh meat – regardless of whether for research purposes or industry-based – is invited to apply for a place at this Summer School to practice international networking and to learn about the latest developments in “Ageing and Packaging of Meat”.

We look forward to meeting you in Kulmbach!