Oklahoma State University - Robert M. Kerr Food & Agricultural Products Center
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Let's Marinate
Workshop Description
Let’s Marinate is a one-day workshop designed to provide participants with an understanding of the various applications that different varieties of soy sauce, wines, and sakes and smoke flavorings can provide to the meat industry. Experts will present application techniques during the morning sessions. Participants will spend the afternoon gaining practical knowledge of basic meat chemistry and ingredient performance through hands-on activities. Knowledge gained from this workshop will assist in new product development, quality enhancement and yield improvement of existing products as well as flavor evaluation skills.
Details:
- June 10, 2010
- 8 a.m. to 3 p.m.
- 201 FAPC
Agenda
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8 a.m Registration/ Sign in 8:45 a.m. Welcome/Introductions 9 a.m. Presentation by Kerry Flavors and Ingredients, Inc.
9:45 a.m. Presentation by Yamasa USA Corporation 10:30 a.m. Break 10:45 a.m. Presentation by Takara America Corporation
11:30 a.m. Lunch 12:30 p.m. Hands On Demonstration by Kerry Flavors and Ingredients, Inc. 1 p.m. Hands On Demonstration by Yamasa USA Corporation 1:30 p.m. Break 1:45 p.m. Hands On Demonstration by Takara America Corporation 2:15 p.m. Question & Answer
- About the Presenting Companies:
Kerry Flavors and Ingredients, Inc.: Liquid Smoke
With a variety of types and strengths of smoke – all made from natural hard woods – Kerry Smoke can let the meat processor add everything from a touch to a rich deep smoke flavor to meats…..all without use of a real smoke house.
Yamasa USA Corporation: Soy Sauce, Teriyaki, Tamari
Naturally brewed soy sauce is not just for ‘oriental’ dishes anymore. Spray dried soy sauce powder adds complex savory notes to ground beef, for instance, without a hint of soy sauce flavor. And, of course, it is the key ingredient in a vast array of marinades, dipping and grilling sauces.
Takara America Corporation: Mirin and Sake
Wine has long been an ingredient in marinades in the west…the same role played by sake and mirin in the east. In addition to unique flavor profiles for meat and poultry marinade, sake and mirin have enzymes profiles that both tenderize meat and make the muscle fiber hold more moisture during cooking after marinating, resulting in juicier and heavier cooked portions.
Registration:
- Cost: $100 per person. Group rates are available. For special pricing, contact Chuck Willoughby at 405-744-7300.
- Registration deadline: June 7, 2010.
- Click here to complete our online registration form.
- Or, contact Karen Smith at 405-744-6277 orkarenl.smith@okstate.edu.
- Online Registration Form
OSU is now a tobacco free campus. For more information visit http://tobaccostopshere.okstate.edu.
