Meat+Poultry - March 2023 - 42

MEAT SNACK MANIA
During the course attendees made jerky, snack
sticks and lanjager. By the end of the program
the products were cooked and ready to be
sampled. Bottom: Participants in the sold-out
course typically come from all over the country.
part of the workshop were Zach Robertson,
chief technology officer, from Tillamook
Country Smoker and Dale Hunt, technical
processing manager of Marination and Cured
Meats, JBT Corp.
Other topics the course addressed included
discussions on food safety, equipment
technologies, casings for meat snacks, shelf-life
considerations and drying technologies, just to
name a few.
" There's
so many
opportunities
for different
formulations,
or different
marketing
platforms
or different
nutritional
interests or
different
packaging
systems. "
- JEFF SINDELAR
In early February, Sindelar, professor and
extension meat specialist in the Department of
Animal and Dairy Sciences, and other faculty
hosted companies and interested parties for the
second meat snack short course in Madison.
The course went over three days, covering
assorted topics that were of interest to meat
snack processing veterans and newcomers to
this industry segment.
Following introductions and the basics of
meat science, presentations and manufacturing
demonstrations started on Feb. 7 from
Sindelar, Adam Krause, national account
manager of Essentia, Nick Lavieri, sales
manager at Devro Inc., and Jay Wenther PhD,
director of the Arthur Handtmann Technology
Center at Handtmann Inc., who discussed stick
and salami manufacturing.
The next day, Sindelar led a jerky and bar
manufacturing demonstration that included
Krause and Wenther. Other presenters for that
42 MEAT+POULTRY | 03.23 | www.meatpoultry.com
Because attendees come to the course with
varying experience and backgrounds in meat
snack production, Sindelar said the course
is designed to offer tips and techniques for
everyone, whether it's longtime meat snack
makers hoping to learn about new innovations
or small plant operators wanting to expand
their businesses.
" We cover very basic science, technology
and food safety, " Sindelar said. " We also have
some innovative elements of the program
that would be more of interest for the larger
operations or establishments that are looking
at really optimizing their products and
processes as well as expanding and building
upon those that they currently have in place. "
In the short course, small to large
operations share their strategies for highvolume
production of jerky and sticks or
a lower-volume product that falls into the
specialty categories.
" It's interesting to observe how the
full spectrum of products for a particular
company are manufactured and some of the
decisions that go behind what, why and how, "
Sindelar said.
The popularity of meat snacks continues to
grow in all markets, whether it's the long-time
mainstream products or the rapid growth of
new product development. Sindelar stated that
there's a growing consumer base that demands
all varieties of meat snacks, from traditional, to
specialty products in various forms.
" There's so many opportunities for different
formulations, or different marketing platforms
or different nutritional interests or different
packaging systems, " Sindelar added.
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