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.

Daily Schedule:

Day 1: 8:00am – 5:00pm

Day 2: 8:00am – 5:00pm

Day 3: 8:00am -12:00pm

Program Schedule:

Day 1:

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

Day 2

Classroom Sessions:

Batter and Breading/Coatings

Spices and Flavorings

Equipment: Portioning, Coating, Sausage

Laboratory Sessions:

Portioning Demonstration

Sausage

Batter and Breading Lab

Multi-drum breader

Day 3

Classroom Sessions:

Antimicrobials as ingredients

Heating Technology

Food Safety

Discussion

Final detailed agenda will be provided at the workshop.

Cancellation Policy:

To be eligible for a refund of event registration fees, requests must be received in writing. Registrants who cancel POULTRY 201 reservations prior to two weeks before the conference will have their registration fees refunded less a $75 cancellation fee. Cancellations after the two-week point will not be refunded.

The American Meat Science Association reserves the right to deny admission to anyone whom the Association believes will disrupt the event or hinder the learning experience. This decision will be based in part upon the individual’s history and/or the history of the organization with whom the person is affiliated.