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Space Closing: Sep. 6

Materials Due: Sep. 14

First Processing

• Strategies to maximize beef carcass yield

Further Processing

• Obtaining good quality dark poultry meat products | Making successful products with PSE meat

Food Safety and Quality

• Measures for a better control of Listeria

Research and Development

• A research paper with practical application for the industry

Practical Application

Field Report – Case study of one company on one technology

Products and formulations – Turkey novelties

In Conclusion – A selection of new trendy product ideas

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October

Oct 3: Managing poultry stunning, killing and bleeding for better carcass quality and yield

Oct 10: Avoiding E. coli contamination in injected and needle-tenderized cuts

Oct 17: Improving live bird reception to increase carcass quality and yield

Oct 24: Worker Safety 101: Solving engineering hazards

Oct 31: Preventing visual defects in cooked sausage products

November

Nov 7: Optimizing fresh poultry shelf life with CO packaging

Nov 14: How Kosher harvesting affects meat quality

Nov 21: Controlling Listeria in RTE processed meats with organic salts

Nov 28: Better use of PSE meat in poultry deli meat products

December

Dec 5: Optimizing microbial control in chilling tanks

Dec 12: Taking advantage of UV light benefits to control microorganisms

Dec 19: Management of pH for better pathogen control in the product

Dec 26: Novel approaches to rapid chilling