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

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

THURSDAY:

Classroom Sessions
Portioning Systems
Cooking Principles
Food Safety
Sanitation
Evaluations

Laboratory Sessions
Product Evaluation Activity

August 20-22, 2019
University of Arkansas,
Fayetteville, AR