This webinar continues the learning and discussion initiated during the AMSA-sponsored Beyond Harvest symposium presented at the 2026 Midwest ASAS meeting, bringing additional processed meat expertise to a broader audience. 

Part 2 focuses on ingredients, formulation strategies, and processing technologies that influence processed meat functionality, quality, and product performance. Presentations from Rodrigo Tarte, Ph.D. (Iowa State University), Gary Sullivan, Ph.D. (University of Nebraska-Lincoln), Keith Goerl (Miniat), and Steve Pylypiw (JBS Prepared Foods) will explore ingredient functionality, processing applications, product stability, and practical approaches used to balance manufacturing performance with evolving consumer and marketplace expectations.