UGA Bulletin

Course Description

Basic principles and methods of processing poultry and eggs. Broiler harvesting, slaughter, evisceration, plant sanitation, microbiology, inspection, grading, regulations, water and waste water handling, quality control and HACCP plans, and further processing.

Additional Requirements for Graduate Students:
Product development report. Library reading assignments in current scientific and trade journals. Extra exam sections are based on readings. Formal term paper.

Athena Title

Poultry Processing

Prerequisite

POUL 3220 or FDST 3000 or permission of department

Semester Course Offered

Offered spring

Grading System

A - F (Traditional)

Student learning Outcomes

To teach students the basic principles of poultry processing which includes the interaction of poultry production, biology, microbiology, regulations and management as they pertain to the conversion of poultry livestock to food.
Expected outcomes are that students will gain both scientific background to the technology of poultry processing but will also gain valuable hands-on experience using pilot-plant scale laboratory exercises and projects.

Topical Outline

Lecture Topical Outline:
Introduction and history of the broiler processing industry
Poultry market classes and definitions
Effects of live bird production practices on processing and product quality
Broiler processing: a. catching and hauling b. live shrinkage c. hanging, stunning, and killing d. scalding and picking e. evisceration f. chilling g. sizing, packing, and product forms
Inspection and grading
Water usage, water quality, waste disposal and by-product utilization
Quality control, yields and processing standards, HACCP
Poultry products microbiology and plant sanitation
Regulatory agencies
Further processing
Poultry meat science
Chemical and nutrient composition of poultry meat and poultry products
Poultry meat quality - appearance, texture, juiciness, and flavor
Laboratory Topical Outline:
Processing I: Feed withdrawal, holding, and slaughter techniques and yields
Processing II: Continuation of Processing I with evisceration, chilling, and yields
Cut-up and deboning: Techniques and yields
Wastewater analyses: BOD, COD, TSS, DAF
Field trip to a poultry slaughter plant
Microbiology I: Shelf life and plant sanitation
Microbiology II: Food safety and pathogenic organisms
Microbiology III: Rapid methods and completion of sections I and II
Further processing I: Raw product marination, tumbling, and injection
Further processing II: Product formulation - patties, nuggets, emulsion products
Further processing III: Cooking
Poultry products quality: Texture, color, juiciness, and flavor
Poultry products analyses: Proximate and specific analyses
Field Trip to a further processing plant (time permitting)
Poultry product development demonstrations (student assignments)

Syllabus

Public CV

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