Marination 101 - September 28-30, 2021

  • Dates: 28 – 30 Sep, 2021

About the Workshop

This intensive hands-on lab/lecture-based workshop is for meat, poultry and fish processors and related businesses that are involved in value added and/or quality enhancement of muscle food products through marination. Industry and academia experts will conduct the informational sessions. Participants of Marination 101 will gain basic knowledge of muscle/meat chemistry, basic marination techniques and methodologies, and ingredient performance. Participants will have various hands-on laboratory exercises that complement the materials presented. The knowledge gained from this workshop will assist in yield improvements, quality/safety enhancement, and overall product development issues in numerous applications.


Topics of Marination 101 Workshop include:

  • Enhancing Under-Utilized Cuts of Meat and Poultry
  • Coating and Breading Principles
  • Hands-on Laboratory Sessions and Demonstrations
  • Massaging/Tumbling/Injection
  • Salt and Salt Alternatives
  • Flavoring
  • Meat Chemistry
  • Phosphates
  • Marinades and Calculations
  • Campus Tour
  • Facility Tours
  • BBQ and Blues Dinner

Target Audience

Individuals involved in the processing of meat, poultry, fish, and seafood products - particularly production, research and development, quality assurance, or other technical personnel.


Registration is required for this workshop. Registration is on a first come, first serve (paid) basis and enrollment is limited to 40 participants. Early registration fee is $825 until August 6, 2021 ($900 after August 6, 2021). Cancellations will not be refunded after August 6, 2021. Substitutions may be made anytime. *2020 Participants that agreed to roll registration fees to 2021 will be honored and will be auto-registered for Marination 101 - 2021*. Registration to open soon. Register Today

Contact Us for More Information

Courtney Crist - 662.325.0852

Byron Williams - 662.769.9751

Tom Healey - 724.799.0402

Bruce Crist - 706.346.3906


  • PORK 101 Curriculum and Host Committee

    A committee consisting of subject matter specialists and PORK 101 hosts that maintains the curriculum for PORK 101.