Taste of RMC & Iron Chef Competition
Sponsored by Smithfield Foods
Taste of RMC & Iron Chef Product Development Schedule of Events
Taste of RMC Competition
Taste of RMC University Teams Should Register Online HERE by May 21.
- Teams may include up to four currently enrolled undergraduate or graduate students from their respective University.
- More than one team per University may enter.
- The product must be made in each teams own university facilities prior to RMC.
- Any type of product can be made, within the rules.
- Any type of meat protein maybe used along with non-meat ingredients.
- An Asian theme is required. This means that the judges will be judging on authenticity and which team can incorporate the proper ingredients that will be recognizable in their product. Any ingredients can be used but at least THREE OR MORE Asian ingredients must be incorporated. Some examples are ginger, soy sauce, cloves, fennel, dried seaweeds, scallions and green onions.
- Marinades, sauces, wrappers, noodles and rice maybe incorporated as long as they are included in the final preparation of the product.
- The product must be composed of ≥ 75% of the protein source.
- Teams will be required to complete the following templates that have been provided:
*HACCP Plan must ONLY include:
*Marketing Plan Template -must NOT exceed TWO pages
*Label Template - READ and follow ALL instructions
**The information that is put into the templates may not exceed the amount of space that is provided. All of the templates are to be completed by 11:59 pm on June 4 and e-mailed to Deidrea Mabry at dmabry@meatscience.org.**
- Teams must bring enough product to RMC to display at the mini-food show and enough for 50 people to sample.
- A room will be set up in which each team will set up a booth to show their product in a mini-food show. The judges will go to each booth and speak with each group as well as sample each product.
- Teams will have the opportunity to defend and/or clarify their product to the judges.
Judging Criteria: Scores will be based out of 100 points
15 points (15%) Creativity: The originality, authenticity, concept, and design of the product will be evaluated.
15 points (15%) Craftsmanship: The workmanship of the product will be evaluated; does the product function as the product description states? i.e. If it is a ham, does it fit what the properties of what a ham are? If a sausage, is there fatting out or loss in emulsion integrity?
45 points (45%) Flavor/Palatability: The flavor and eating experience will be evaluated. The judges will only evaluate the product, not the addition of garnishes or side dishes/sauces, etc. (Unless an integral part of the product and included on the product label.)
10 points (10%) HACCP: The provided HACCP template will be evaluated on its completeness and each team’s ability to identify the proper CCP’s, critical limits and corrective action procedures.
10 points (10%) Marketing Plan: The provided marketing plan template will be evaluated on its completeness and the team’s ability to identify how the product will be marketed and the logic behind their decisions.
5 points (5%) Product Label: The provided product label template will be evaluated on its completeness, product name (no University affiliation), ingredients, and recommended preparation.
Iron Chef Competition
- All participants must be currently enrolled undergraduate or graduate students.
- All students will be randomly mixed up so that teams will include students from different universities. We want to bring students together from different universities and encourage participation from universities that may only have one or two students interested in competing.
- Students from the host university are NOT allowed to compete in this competition.
- The product will be made in the University of Florida meat laboratory during the allotted time at RMC.
- Teams will be allotted a limited time to work out their recipe and manufacture their product in the UF meat lab.
- The protein source and the type of product to be made will not be known until the day of the competition.
- Participants may consult any resource they wish prior to making the product.
- A group of industry mentors will be available before and during manufacturing time for assistance and questions.
- Teams will be provided a small amount of extra meat, and if they wish they are allowed to make a trial 1 pound batch to test their formulation.
- The kitchen has grills, ovens, microwaves, etc located a short distance from the meat lab.
- The UF Meat Lab has several ingredients available and if the teams wish to use any other non-meat ingredients (fruit, cheese, vegetables, etc.) they are allowed to purchase these products at a local grocery store (Albertsons). No limitations exist on type of ingredients allowed. Please ask volunteers if transportation is needed.
- Teams will have the following options for casings: collagen, cellulose and natural.
- Products will be cooked and smoked in the evening using the same smokehouse cycle by the UF meat lab. Teams do not need to be present for this.
- On Sunday afternoon, teams must heat their product and have them cut into 1 inch sample pieces. They will be delivered to the Welcome Reception by 5:45 pm.
- This product will be served at the opening night reception in sample size pieces. The attendees will be given the opportunity to sample each product and vote for the People’s Choice Award. No other awards will be given.