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.
27 Jul 2021
Poultry 101 and 201 workshops hosted by the University of Arkansas
Both workshops will be a combination of educational seminars and hands-on laboratory exercises to demonstrate the use of functional ingredients, […]
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
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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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