Meat + Poultry - June 2006 - 55
AAMP Preview
wine tasting experience kicks off the
event on Wednesday, July 12, at the San
Diego Wine and Culinary Center. "Creative Flavor Solutions for Injecting and
Tumbling" is the theme of the workshop, and attendees will learn techniques for adding value to their current
offerings and how to add new products,
while maximizing their productivity of
their processing facility using injectors
and tumblers.
More than 100 industry suppliers
will be exhibiting equipment, ingredients and services at the show, so processors can see some of the latest offerings
geared toward the very small to midsize
processing operation.
But the convention is not only about
what you learn, it is also about whom
you meet and a variety of social events
are scheduled, starting with the President's Reception on Wednesday evening. A fi rst-timers welcome will be
held on the exhibit floor Thursday afternoon and later that evening a Welcoming Reception will be held from 6
to 9 p.m. on the terrace pavilion at the
resort. The granddaddy of all social
events is the San Diego Sunset Evening
on Mission Beach at the Wave House
from 5 to 10 p.m., Saturday. Enjoy the
sunset at this beach party while visiting
with new and old friends.
Once again, the American Cured
Meat Championships, the only national meat competition of its kind in
North America, will occur concurrently
with the convention. Registered operators can enter products into the championships, which feature 26 different
classes, including a regional competition class of Gourmet Cured Poultry
Sausage. Meat scientist and specialists
will evaluate the products, and awards
will be handed out and another processor will be inducted into the Cured
Meats Hall of Fame, at 7:30 Saturday
morning.
For additional information about the
event or to register, call AAMP at (877)
877-0168 or visit www.aamp.com.
Ossid now offers
Form/Fill/Seal
Solutions!
Formerly Mahaffy & Harder,
our new line of horizontal Form
/Fill/Seal solutions extends our
existing offering of tray packaging
and weighing/labeling solutions.
This allows us to better serve our
customers no matter what their
packaging needs. Ossid-total solutions
for your meat packaging needs.
For more information
58
I
MEAT&POULTRY
I
June 2006
I
www.MEATPOULTRY.com
For more information, see Page 73
visit www.Ossid-Answers.com
or call 800.334.8369
I
http://www.aamp.com
http://www.Ossid-Answers.com
http://www.MEATPOULTRY.comFor
Meat + Poultry - June 2006
Table of Contents for the Digital Edition of Meat + Poultry - June 2006
Contents
Meat + Poultry - June 2006 - 1
Meat + Poultry - June 2006 - 2
Meat + Poultry - June 2006 - 3
Meat + Poultry - June 2006 - Contents
Meat + Poultry - June 2006 - 5
Meat + Poultry - June 2006 - 6
Meat + Poultry - June 2006 - 7
Meat + Poultry - June 2006 - 8
Meat + Poultry - June 2006 - 9
Meat + Poultry - June 2006 - 10
Meat + Poultry - June 2006 - 11
Meat + Poultry - June 2006 - 12
Meat + Poultry - June 2006 - 13
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Meat + Poultry - June 2006 - 73
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