Poultry 101 Agenda

Poultry 101 starts early Tuesday morning and ends by noon on Thursday afternoon.

TUESDAY:

Classroom Sessions
Welcome & Introductions
History of the Poultry Industry
Integrated Broiler Production
Poultry Processing
Technology Advances in Poultry Processing
Conversion of Muscle into Meat: Biochemical and Physical Changes
Poultry Meat Quality


 

Laboratory Sessions
Processing Activity
Cut-up and Deboning Activity
Sensory Panel Activity

101home3

WEDNESDAY:

Classroom Sessions
Further Processing Steps
Phosphates
Functional Ingredients
Curing & Smoking
Coatings: Batter & Breading
Mechanically Deboned Meat and Emulsions

 

Laboratory Sessions
Batter and Breading Activity
Further Processing Activity

color

THURSDAY:

Classroom Sessions
Portioning Systems
Cooking Principles
Food Safety
Sanitation
Evaluations

 

Laboratory Sessions
Product Evaluation Activity

Upcoming Poultry 101 Dates:

June 19-21, 2018
University of Arkansas,
Fayetteville, AR

reg button 2

 

>>> RETURN TO POULTRY 101 HOME <<<


Proud Sponsors of Poultry 101:

101slide_Newest_318