Poultry and Meat Processing Technology
There are many factors responsible for poor quality food the major factors responsible for significant quality changes are Wrong temperature and timing, Poor Packaging, inadequate machine maintenance program, wrong precooking, cooking , post cooking approaches and methods, Poor ware washing, poor sanitation, Presence of Pesticides, incompatible water conditions, Presence of Vermin, incorrect formulations, stemming from wrong weight of the food, or it’s elements or components, Spoilage due to chemical, bio chemical, microbiological or physical factors.
- Poultry processing
- Meat Processing, Cooling and Preservation Methods
- Portioning, Deboning and Fresh Meat Composition
- HACCP in Cooked Meat Operations
- Waste Treatment and By-Products
- Global Perspective
- Giblet processing & Feet processing
- Chilling and maturation
- Waste water treatment
Related Conference of Poultry and Meat Processing Technology
October 23-24, 2025
4th International Conference on Agroecology and Organic farming
Montreal, Canada
November 24-25, 2025
7th World Congress on Advances in Food Science, Processing and Technology
Barcelona, Spain
June 01-02, 2026
9th International Conference on Nutrition, Food Science and Technology
Zurich, Switzerland
Poultry and Meat Processing Technology Conference Speakers
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