PPT-Preservation of meat and poultry

Dr R K Jaiswal Asstt ProfcumJr Scientist Dept of Livestock Products Technology Bihar Veterinary College Bihar Animal Sciences University Patna800014 Bihar Principles of Preservation of Meat. What types have you eaten?. List the types of poultry you have eaten:. Poultry. Poultry is the name used for all domesticated birds used for:. Meat. Eggs. Feathers. Types of Chickens. Most chickens eaten in this country are the . Benjamin Franklin was unhappy when, in 1782, Congress adopted America’s “Great Seal” with the bald eagle as its centerpiece. In a letter to his daughter, Franklin claimed, “He is a Bird of bad moral character,” a result of the bald eagle’s history of stealing fish from other birds. . . Lessons Learned . Harry Wilson DVM. NCDA & CS ,. Meat & Poultry Inspection. Meat & Poultry Recalls. Reasons for Recalls. Positive test for pathogen by inspection personnel or plant with product shipped in commerce. FACS Standards 8.5.1, 8.5.2, 8.5.3, 8.5.4, 8.5.5, 8.5.6, 8.5.7. Kowtaluk, Helen and Orphanos Kopan, Alice. . Food For Today. . McGraw Hill-Glencoe. 2004.. Choosing a Cooking Method. Depends on tenderness of cut. Objective. Recognize when poaching is an appropriate cooking method to use.. Moist-Heat and Combination Cooking Methods for Meat and Poultry. Moist heat is able to cook foods more effectively at lower temperatures than dry heat. What is food safety. Food safety is a scientific discipline describing handling, preparation, and storage of food in ways that prevent foodborne illness. . This includes a number of routines that should be followed to avoid potentially severe health hazards.. Ag Processing Technology. Unit 3. Objectives. Describe the production of meat from cattle, pigs and poultry. Identify meat products from cattle, pigs and poultry. List five factors affecting meat tenderness. Objectives. Describe the nature of the poultry industry. Identify common breeds of poultry. Explain the selection of poultry for production. The Poultry Industry. Types of Enterprises. Most poultry raised in large commercial operations . De . Minimis. Level Approach. Advancing Analysis Workshop. Washington, DC – June 18, 2013. Alexander Domesle. Risk Assessment and Analytics Staff. Office of Public Health. Science. Food Safety and Inspection Service. Cindy Klug. Director . State of WI Meat Safety and Inspection Bureau. When you are producing meat/poultry and meat/poultry food products that are sold to an entity that will in turn sell that product to the end consumer.. Meat. Beef, Pork, Veal, Lamb. Choices of “Meat”. Beef, Veal, Pork, and Lamb are classified as *Red Meat*. Based on the amount of myoglobin. Myoglobin is a chain of protein w/153 amino acids found in the hemoglobin of muscle. . Demonstrate food preparation techniques and nutrition of meats, poultry and seafood. .. Objective . 1: . Identify and apply proper internal temperatures of meat, poultry and seafood according to the food industry standards.. Poultry curtains, also known as poultry house curtains or poultry house sidewall curtains or poultry farm parda are an important component in modern poultry farming. They offer offers numerous benefits for poultry farmers and are designed with specific specifications to optimize the poultry farming environment. Negotiating Team for the Accession of . Montenegro . to the European Union. Working Group for Chapter . 11. – . Agriculture and rural development. Bilateral screening: Chapter . 11. Brussels, . 1.