Slaughter and processing of poultry

Virtual

This webinar will discuss the humane slaughter and processing of poultry. Topics will include:

  • Steps to butcher different types of poultry including chickens, turkeys and quail
  • Inspections (custom processing versus states or federal inspection)
  • Things that go wrong including including green muscle disease, PSE-like meat, and myopathies
  • Cleaning programs

Presenters will including Dr. Mickey Hall (Clemson University), Dr. Dianna Bourassa (Auburn University) and Dr. Anna Fanatico (Appalachia State University)

URL will be available a week before the scheduled webinar

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Interested in butchering poultry????

LOL

[The Ohio State University]
Michael Schweinsberg
Extension Educator, 4-H Youth Development
College of Food, Agriculture, and Environmental Studies OSU Extension
Paulding County OSU Extension, 503 Fairground Drive, Paulding, OH 45879
419-399-8225 Office / 419-786-0207 Mobile
schweinsberg.5@osu.edu<mailto:schweinsberg.5@osu.edu> / paulding.osu.edu<http://paulding.osu.edu/>

[The Ohio State University Sesquicentennial: Celebrating 150 years of Buckeyes past, present and future]

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