March 18, 2016


Meat quality masterclass is popular among meat industry professionals



Eighteen meat industry professionals-including butchers, processors and representatives from the foodservice and halal sectors-attended the Meat Quality Masterclass in Warwickshire, England, to gain a greater understanding of meat quality, from farm to fork.


An educational programme held under the auspices of AHDB Beef & Lamb, it was the third time the beef and lamb division of the UK's Agriculture & Horticulture Development Board had organised the two-day course since the first one in April 2015.


The class examined the factors that affect meat quality, particularly tenderness, flavour and colour. Experts showcased the latest developments in controlling the quality of meat, as well as looked at how to ensure the best results through a series of practical sessions examining techniques and technology employed to achieve this.


"We launched the meat masterclasses last year after identifying a gap in the market for this type of training", said Dr Phil Hadley, AHDB Beef & Lamb head of global supply chain development.


"From the outset the classes have proved incredibly popular, with places quickly snapped up for each of the sessions we have held. The courses add value to those working in these particular parts of the supply chain and the popularity of our latest event underlined this," he added.


He said the masterclass does not only provide a forum for those in the industry to discuss new developments in ensuring meat quality is maintained, but also practical sessions to enable attendees to get hands-on with some of the technology used in the industry.


According to AHDB Beef & Lamb, the next course will be held on May 17–18. Those interested in taking part may call 0870 608 6610 or e-mail

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