Blending Science and Craftsmanship: Perspectives on Meat Culinary Innovations
When: Wednesday, 07/18/2018 through Wednesday, 07/18/2018, 10:30 AM - 12:00 PM
Where: McCormick Place - S403AB
Meat and muscle foods have been an integral part of human diet since pre-historic times. The development of meat products from a fire-wood prepared grilled meat to a salt rubbed cured meat, and even further to fermented artisanal and charcuterie-type products showcase a great deal of craftsmanship in food industry. As science and technology progressed, our abilities to understand the complexities of these culinary practices and unraveling the mechanisms behind enhancing the quality attributes and specific traits in each of these culinary practices also emerged. More importantly, recent research studies from Purdue University has revealed the effects of dry aging in beef from a deeper technical perspective. Raw material quality changes have deeply impacted the culinary decisions in the processed food sector and sharing practical tips would be advantageous to future product development efforts. Fabrication efforts from industry shows the hidden potential in the raw material for further value addition and a quality eating experience. Culinary ingredient sector has also witnessed a leap in innovation and process optimization past decade, especially with attempts to create and cater bold and global eating experience. This has tremendously influenced the food industry to create uniform flavorful products on a larger scale. We are at a juncture where on one hand clean label trend is driving the product development efforts while the niche market for artisanal meat products are also ever-increasing. Documenting the science behind culinary approaches and various processing techniques along with deeper understanding of inherent variables will enhance the knowledge of food scientists to look outside-the-box for innovative solutions on product and process developments.
*Our thanks to Naturex for their sponsorship of the Product Development & Ingredient Innovations track*