Meat product processing: cooked deli meats, thin-sliced meats, mousses, pâtés, cooked hams
Would you like to learn how to work with meat products such as fine pastas, mousses, pâtés and cooked hams? During this training course, the CTCPA teaches you how to formulate an emulsion, to understand the different physico-chemical mechanisms of emulsions and the techniques for obtaining a stable emulsion, and finally to transpose it industrially.
CTCPA PEDAGOGY
- Classifying a deli product within the regulatory framework
- Mastering the various types of meat used in charcuterie
- Be able to develop a recipe for a cooked deli meat product
- Describe the processes involved in the transformation of whole parts and deconstructed/restructured products
- Explain the physicochemical mechanisms of emulsions
- List the various techniques used to produce a stable emulsion
LEARNING OBJECTIVES
- Active and participative pedagogy.
- Exchange of experiences and discussions.
- Lectures, slide shows, exercises, and hands-on activities.
- Evaluation of the course by the trainees.
- Evaluation of the trainees' knowledge by questionnaire or case study
- Provision of documentation and training materials.
- Issuance of a training certificate
TEACHING METHODS
- What are the characteristics of coarse hashing and fine hashing?
- What are the principles behind emulsion binders?
- Which parameters should be adjusted to control the cutting process (speed, duration, temperature, etc.)?
- What are the functional properties of the ingredients, and what are their limitations?
- What equipment and tools are needed? What are they used for?
Content of the training
Would you like to learn how to work with cooked meats, fine pastas, mousses, pâtés and cooked hams? The CTCPA offers you a training course dedicated to working with meat products!
During this course on working with meat products, the CTCPA will teach you how to formulate an emulsion, learn about the different physico-chemical mechanisms involved in emulsions and the techniques for obtaining a stable emulsion, and finally transpose it industrially.
For example, you'll learn about the functional properties of texturizing agents in the formulation of these products, as well as the constraints associated with microbiological stabilization.
Discover our other training courses: Agri-food training courses, a comprehensive training catalog, CTCPA