Sealed Air/Cryovac Hosts Poultry 101 at Packforum Facility
In the two days preceding the 2010 International Poultry Expo in Atlanta, Sealed Air’s Cryovac brand invited customers and supply partners to attend the “Poultry” 101 training event at the Duncan, S.C.-based company’s Packforum Americas innovation center, located minutes from Hartsfield-Jackson Airport.
Attendees of the two-day training course sat in on presentations about the poultry processing industry and its technology, and participated in hands-on demonstrations. Speakers included Shelly McKee, Ph.D., Auburn University; Casey M. Owens, Ph.D., University of Arkansas; William Roenigk, National Chicken Council’s SVP and chief economist; and Christophe Gottar, retail and marketing director, Cryovac Food Solutions Europe.
“For the past five years, the Cryovac brand has been a proud sponsor of Poultry 101,” said Jim Belcher, marketing director for Sealed Air’s Cryovac food solutions. “We wanted this event to serve as an opportunity for participants to learn more about the processing and production factors that affect the final product quality, consistency and safety of poultry.”
Presentation topics included poultry processing and deboning activity, life production, conversion of muscle to meat, poultry meat quality, marination, food safety, global poultry packaging and cook-in technologies. Attendees also took part in such demonstrations as chicken deboning.
This was the first year that Sealed Air’s Cryovac brand hosted Poultry 101 at its Packforum Americas innovation and learning center. The 28,000-square-foot facility is a permanent customer forum that brings the food-processing, supermarket and foodservice industries together to experience the full global range of Cryovac food packaging systems, programs and services.
Attendees of the two-day training course sat in on presentations about the poultry processing industry and its technology, and participated in hands-on demonstrations. Speakers included Shelly McKee, Ph.D., Auburn University; Casey M. Owens, Ph.D., University of Arkansas; William Roenigk, National Chicken Council’s SVP and chief economist; and Christophe Gottar, retail and marketing director, Cryovac Food Solutions Europe.
“For the past five years, the Cryovac brand has been a proud sponsor of Poultry 101,” said Jim Belcher, marketing director for Sealed Air’s Cryovac food solutions. “We wanted this event to serve as an opportunity for participants to learn more about the processing and production factors that affect the final product quality, consistency and safety of poultry.”
Presentation topics included poultry processing and deboning activity, life production, conversion of muscle to meat, poultry meat quality, marination, food safety, global poultry packaging and cook-in technologies. Attendees also took part in such demonstrations as chicken deboning.
This was the first year that Sealed Air’s Cryovac brand hosted Poultry 101 at its Packforum Americas innovation and learning center. The 28,000-square-foot facility is a permanent customer forum that brings the food-processing, supermarket and foodservice industries together to experience the full global range of Cryovac food packaging systems, programs and services.