Course Objectives
Summarize the principles of meat and poultry processing.
List and explain the factors that influence the growth of bacteria in their food
Meat and poultry products.
Explain the role of smoking and packaging techniques in meat and poultry production.
Explain the role of processing and emulsification techniques in meat and poultry production.
Comparison between conventional poultry processing and farm-raised poultry/birds with free pasture.
The application and practices of food safety to produce food products that are safe and attractive to consumers.
Comparison of natural, organic, and conventionally produced poultry.
Day 1
What is Meat Processing?
Introduction to the food safety, meat and poultry processing
Become familiar with all material
Meat Processing Questionnaire
Introduction to Meat Processing
Importance of Food Labels
Day 2
Food Safety and Preservation
Food Safety and Preservation: Farm to Table
Safe Handling Information
Food Safety and Preservation: Intrinsic Factors
Intrinsic and Extrinsic Factors
Day 3
Meat and Poultry Chemistry
Factors that Affect Meat and Poultry Protein Functional
Properties
Reading the Label: Nonmeat Ingredients that Affect Water
holding Capacity
Marination Process for Meat and Poultry Products
The effects of Species and storage on Muscle color
Day 4
Curing
Curing Technology for Meat and Poultry Products
Emulsion Technology
Factors to consider for the development of a formulation/recipe for meat and poultry products
Culinology in Meat and Poultry Processing
Day 5
Poultry Processing
Conventional Poultry Processing
On-Farm Poultry Processing
Ideal Product for Me: Brainstorming
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