UK - A successful new educational meat initiative from EBLEX has prompted plans to offer additional courses later this year.
The inaugural Meat Quality Masterclass offered people working in the meat industry the chance to improve their technical knowledge over two days. Following feedback from the delegates and demand from the industry, another two are in the pipeline for later this year.
Dr Peter Sheard, who delivered the training with EBLEX specialists, said: “The aim was to help industry personnel to improve their technical knowledge. We did this by exploring the factors that affect meat quality, in particular tenderness, flavour and colour. The delegates were very enthusiastic and showed that there is a real appetite for this kind of training.
“Science is behind everything and our food is no different. By applying that mind-set to meat, we have been able to break down the factors involved in controlling the quality of meat, and develop techniques to ensure we can achieve the best possible results. This masterclass was a great opportunity to share that with some key industry representatives.”
The 15 places on the course were booked up quickly, with delegates representing both large-scale producers and smaller independent organisations from across the industry.
Leighton Jones, from Two Sisters Foods, said: “I have worked in the industry since a young age and being involved in this course has shown me that the red meat industry continues to be an exciting business to be involved in.”
“The speakers covered a range of topics which helped us to understand the structure of meat, and the factors that can impact the quality of it. In particular the practical sessions were of great value, as they enabled us to get hands-on with some of the food technology used throughout the industry. I will definitely be able to take knowledge away from the masterclass and apply it in my role, which is exactly what I was hoping for.
Simon Smith, from Aubrey Allen, added: “I had no idea that there was so much insight into the science of meat. Dr Sheard was able to share a wealth of knowledge with us, and I recommend that anyone working in the meat industry attend one of these courses. The team that delivered the masterclass were very helpful and there was a big emphasis on interaction and engagement, which gave the event a tailored approach.
“It was also a great networking opportunity and a chance to see how other areas of the industry operate.”
Dr Phil Hadley, EBLEX head of supply chain business development, said: “We anticipated that there was a gap in the market for this kind of training, and the response has certainly confirmed that is the case. The course attracted some key industry representatives and will add value to that part of the supply chain.”
TheMeatSite News Desk