Salami

Gerhard Feiner has many years of experience in the industry. He started out with a Butcher apprenticeship and then obtained his Master Butcher degree in Austria. He then went on to be a Production Manager and Factory Manager in Austria, New Zealand and China. Dr. Feiner completed a post-graduate study of meat processing technology and business in Kulmbach, Germany. He became a Technical Manager for an international food additive company based in Melbourne, Australia covering Asia-Pacific and then Technical Director for a large meat processing company in Australia. He has his own consultancy and meat product manufacturing business and is currently the Head of Regional Application and Development Asia-Pacific for an international food ingredient business. In addition, Gerhard Feiner, is an International guest speaker at meat processing conferences and Lecturer at RMIT University in Melbourne on meat product technology.

Meat and fat1. Meat and fat2. Biochemistry of meat3. Definitions

Additives4. Additives 5. Colour in cured meat products and fresh meat6. Casings

Production technology7. Fermented salami – non heat treated8. Typical products made in the world9. Fermented salami - semi cooked and fully cooked10. Typical products made in the world11. Non-fermented salami - fully cooked12. Typical products made in the world