Course Description
Poultry processing, further processing, and resulting products as affected by basic muscle composition and function during the conversation of muscle to meat. Microbiology of spoilage and pathogenic organisms, and the regulatory and HACCP programs designed to minimize problems. Overall business functions of poultry processing to understand profit/loss factors, and skills necessary for communication and management. Various sections on sanitary design/construction, pest control, wastewater treatment, and further processed egg products. Credit for both PO 533 and PO 433 is not allowed. Transportation to field trips will be provided. Non-scheduled class time for field trips or out-of-class activities may be required for this class. Transportation to scheduled labs at Lake Wheeler CEU/Poultry Processing Lab will be provided by students.
Non-Std Tm
Through Fall 2024
Fall 2024
Instructors
Meeting Patterns
Classes Start:
August 19, 2024
Classes End:
December 3, 2024
Location:
00105 Scott Hall
Class Days:
T H
Class Start Time:
8:30am
Class End Time:
9:25am
Class Type:
Lecture
Credits:
3.00
Restrictions:
Prerequisite: PO 201
