EAST LANSING, Mich. — Michigan Meat Association (MMA) and Michigan State University Extension are partnering for the Poultry Product Processing workshop on Friday, March 6, at the Michigan State University Meat Lab in Anthony Hall, East Lansing.
This workshop will provide new and alternative ways to make further processed poultry products and improve processing parameters. Speakers will include individuals with extensive industry experience and faculty from Michigan State University.
Other educational topics for the workshop include animal welfare, harvesting and initial processing, selecting poultry and non-meat ingredients, smokehouse schedules, packaging with roll stock machines, and assessing product shelf life.
Registration. . .
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