27 Jul 2021

Poultry 101 and 201 workshops hosted by the University of Arkansas



AUTHOR

AviNews International Team

Diamond V

Both workshops will be a combination of educational seminars and hands-on laboratory exercises to demonstrate the use of functional ingredients, equipment, and troubleshooting when formulating further processed poultry products.

POULTRY 101

POULTRY 101 is a three-day, hands-on workshop hosted by the University of Arkansas, which will take place from September 14 to 16, 2021. This course introduces participants to the production and processing factors that impact final product quality, safety, and consistency.

 

Agenda

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

 

Registration

The registration fee for the workshop is $850 per person. The registration fee includes all course materials, lab fees and notebooks, lunch, and dinner (Tues. and Wed.).

 

POULTRY 201

POULTRY 201 is an in-depth workshop that covers all aspects of marination and batter and breading systems for poultry products. Topics will include meat chemistry, functional ingredients used, marination methods, cooking methods, and equipment use/maintenance.

 

Agenda

TUESDAY:

  • Classroom Sessions
    Welcome and Introductions
    Poultry Further Processing Industry
    Protein Functionality/Quality
    Ingredients: Water, Salt, Phosphates, Natural Ingredients, Starches, etc.
    Marination
  • Laboratory Sessions
    Marination
    Ingredient Demo

WEDNESDAY:

  • Classroom Sessions
    Better and Breading/Coatings
    Spices and Flavorings
    Equipment: Portioning, Coating, Sausage
  • Laboratory Sessions
    Portioning Demonstration
    Sausage
    Better and Breading Lab
    Multi-drum breader

THURSDAY

  • Classroom Sessions
    Antimicrobials as ingredients
    Heating Technology
    Food Safety
    Discussion

*Final detailed agenda will be provided at the workshop.

 

Registration

The registration fee for




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