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Poultry 101 Agenda

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

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

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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

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THURSDAY:

Classroom Sessions
Portioning Systems
Cooking Principles
Food Safety
Sanitation
Evaluations

 

Laboratory Sessions
Product Evaluation Activity

Upcoming Poultry 101 Dates:

June 13-15, 2017
University of Arkansas, Fayetteville, AR

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