Poultry 101

Exploring poultry product quality

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Poultry 101 Agenda*


Tuesday


7:30am
Transport to University

8:00am
Introduction
History of Poultry Industry
Current Industry
Marketing: Global & Domestic
Growout Fundamentals
Processing Steps
Preslaughter Period
Immobilization and Slaughter
Feather Removal
Evisceration
Chilling
Cut-up and Deboning
Packaging/Distribution

10:00am
Break

10:30am
Processing Activity

12:30pm
Lunch

1:30pm
Conversion of Muscle to Meat
Muscle Proteins
What is meat quality?
How is quality measured?
Quality Defects

3:30pm
Break

3:45pm
Sensory Panel Activity
Tenderness

4:30pm
Portion Sizing

6:00pm
Dinner

 

 

 

 

 

 

 

 

 

 

 

 

 


Wednesday


7:30am
Transport to University

8:00am
Further Processing
Ingredients

9:45am
Break

10:00am
Ingredients

12:00pm
Lunch

1:00pm
Batter and Breading
Cooking

2:45pm
Batter and Breading Lab

4:00pm
Further Processing Labs

6:00pm
Dinner

 

 


Thursday


7:40am
Transport to University

8:00am
Food Safety
Packaging
Emerging Issues

9:45am
Break

10:15am
Product Evaluation

11:50am
Conclusion and Course Evaluation

12:00pm
Adjourn

 

 

*Schedule and Topics are subject to change.

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Copyright 2005 CCS Poultry, LLC. All Rights Reserved.


 

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