Program Agenda

Meat Chemistry and Quality

Consumer and Market Demands

Marination Systems
- Ingredient Functionality
- Flavor Profiles
- Sensory Perceptions
- Injection Techniques

Sensory Evaluation

Equipment Use and Maintenance

Batter and Breading Systems
- Ingredient Functionality
- Flavor Profiles
- Sensory Perception
- Yield and Pick-up

Cookery Methods

Packaging Issues

Food Safety

Labeling Issues

Product Evaluation Techniques

 

Register Online Now!!!

Copyright 2005 CCS Poultry, LLC. All Rights Reserved.