UK - The fifth ‘Meat Quality Masterclass’ from UK levy board AHDB Beef and Lamb notched up its 70th delegate last month.
The workshop, which looks at a range of issues that can impact quality including meat colour, tenderness and flavour, has attracted attendees from across the supply chain, from food service professionals to large processing organisations.
The workshop is run by Peter Sheard, who previously delivered the MSc Meat Science and Technology course at Bristol University for more than 20 years. There will also be presentations from AHDB staff, including Karl Pendlebury, Senior Manager for Quality Schemes.
Siobhan Slayven, AHDB Supply Chain Development Manager, who organises the workshops, said: “It’s an extremely informative event, which allows delegates to ask questions and interact as much as possible, enabling them to learn from each other as well as the team.
“Demonstrations during the day help to give perspective on ways in which meat quality can be measured and also get delegates thinking.
“I am delighted with the attendance from across the industry, which really demonstrates there is an eagerness to learn more about the science of meat quality. It is a great opportunity to help delegates understand more about beef and lamb quality issues and ultimately add value to the supply chain.”
AHDB is encouraging companies from across the industry to attend the course. The interactive sessions make learning about the technical aspects of meat quality more hands-on and delegates leave equipped with the knowledge to improve practices in their own companies.
The next workshop will be held in the early part of next year.
TheSheepSite News Desk