Poultry 101 Agenda*

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Tuesday

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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

 

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Wednesday

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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

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Thursday

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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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