Poultry Processing Short Course

Poultry Processing Short Course

Auburn University Department of Poultry Science and the Alabama Cooperative Extension System are presenting a Poultry Production Short Course in spring of 2018. 

The material covered in this short course will provide an intensive educational experience for poultry professionals on broiler processing from harvest thorough carcass meat quality. The short course will consist of both classroom and hands-on demonstration and practice at the Auburn University Poultry Farm in Auburn, Alabama.

WORKSHOP DETAILS

When

March 13-14, 2018

Where

Auburn University Poultry Research Unit, 875 Camp Auburn Rd. , Auburn, Alabama

Registration

$250.00 covers a notebook and lab materials, light breakfast, and lunch. Advance registration is required. Space is limited.

Lodging

Details provided soon

Contact

Dianna Bourassa, Office: 334-844-2610 Email: dvb0006@auburn.edu

Tuesday, March 13 | 8 AM - 5 PM

Classroom:

  • Topics on primary processing from harvest through carcass chilling
  • Discussions will include typical parameters, why each is used, and potential pitfalls

Pilot Plant:

  • Broiler Processing
  • Principles of Primary Processing
    • Impacts of feed withdrawal
    • Stunning impacts on carcass quality including CAS and electrical stunning
    • Scalding temperature impacts on carcass appearance and quality

Wednesday, March 14 | 8 AM - 12 PM

Classroom:

  • Topics on meat quality and breast muscle myopathies

Meat Quality Laboratory:

  • Quantitative meat quality assessments
    • Texture analysis
  • Qualitative meat quality assessments
    • White striping
    • Woody breast

REGISTER:

Registration form will be available soon.

RESERVE YOUR SPOT TODAY