Overview
Participants will engage in activities related to the production and management,
processing, marketing, food safety, and quality of poultry products. The event provides
opportunities for students to evaluate and place live egg-type hens, evaluate and grade
ready-to-cook carcasses of chickens, evaluate and grade individual shell eggs for interior
quality, grade individual shell eggs for exterior quality and determine defect factors,
determine quality factors of further processed poultry meat products, identify poultry
carcass parts, complete a written poultry examination, and evaluate and place a class of
whole dressed birds (chickens or turkeys).
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