Drs. G. Rechkemmer and Ralf Lautenschläger are pleased to announce the 2nd International Summer School on Meat Research will be held from 25 to 28 September 2012 at the International Competence Center on Meat Quality at the Max Rubner-Institut in Kulmbach, Germany.

Cooked sausages are a very important processed meat product, and well-known types such as Vienna sausage, frankfurters, hot dog, mortadella and cooked bratwurst, respectively, are eaten daily all over the world.

Due to the fact that cooked sausage stuffing is a complex matrix consisting of solutions of dissolved materials such as protein and salt, suspensions of particles in added water, gels resulting from muscular proteins and emulsions, comprehensive technological knowledge and experience is required. 

For that reason, our 2nd International Summer School will on the one hand provide basic scientific knowledge. On the other hand, latest developments in processing techniques and application of different raw meat material and functional additives will be presented from a practical point of view. Furthermore, modern treatments and packaging solutions will be highlighted from a safety perspective.

Everyone dealing with processed meat quality, safety and packaging – regardless of whether for research purposes or industry-based – is invited to apply for a place at this year’s Summer School to practice international networking and to learn about the latest developments in “Cooked Sausage Technology.” 

Click here to view the program!