Meat Processing: Preparing carcasses for further processing

This complete and extensive course is ideal for anyone in the food industry, or working with sensitive consumer products.

In this course, you will learn to

Cut and de-bone poultry carcasses into portions for meat retailing or further processing
Freeze or chill a food product
Salt and dry fish or meat
Dispatch stock

245 students enrolled

This complete and extensive course is ideal for anyone in the food industry, or working with sensitive consumer products.

In this course, you will learn to

  • Demonstrate an understanding of cutting and de-boning whole poultry carcasses for fresh and/or frozen meat retailing or for further processing.
  • Prepare to cut and de-bone whole poultry carcasses into portions for fresh and/or frozen meat retailing or for further processing.
  • Cut and de-bone whole poultry carcasses into portions for fresh and/or frozen meat retailing or for further processing.
  • Perform relevant procedures after cutting and de-boning.
  • Demonstrate an understanding of freezing or chilling of food products,
  • Prepare for freezing or chilling of a food product,
  • Freeze or chill a food product,
  • Perform end of freezing or chilling procedures.
  • Demonstrate an understanding of the salting and drying of fish or meat.
  • Prepare to salt and dry fish or meat.
  • Salt and dry fish or meat.
  • Perform relevant procedures after salting and drying.
  • Prepare stock for dispatch from a wholesale or retail outlet.

Unit Standard 243033: Cut and de-bone poultry carcasses into portions

1
Lesson 1_Introduction to working with poultry
4:01
2
Lesson 2_Personal Hygiene Practices
4:29
3
Lesson 3_Regulations on receiving carcasses
2:42
4
Lesson 4_Normal vs Abnormal Carcasses
5:02
5
Lesson 5_Portioning poultry and good housekeeping
4:53
6
Lesson 6_Deboning a Chicken
1:52
7
Lesson 7_The line loader
2:11
8
Lesson 8_Evisceration and the cutting procedure
5:00
9
Lesson 9_Quality Standards
3:05
10
Lesson 10_Storage and Packaging
4:08
11
243033
7 questions

Unit Standard 8807: Freeze or chill a food product

Unit Standard 242020: Salt and dry fish or meat

1
Lesson 1_Modern Drying Techniques
8:07
2
Lesson 2_External factors to consider
5:09
3
Lesson 3_Dry Salting
2:47
4
Lesson 4_Drying Meats
2:11
5
Lesson 5_Smoking Meats
5:42
6
243020
5 questions

Unit Standard 114892: Dispatch stock

1
Lesson 1_Packaging Techniques and Dispatching Guidelines
6:36
2
Lesson 2_The Packaging Mix
4:49
3
Lesson 3_The Dispatch Procedure
1:31
4
Lesson 4_How shrinkage happens
4:24
5
Lesson 5_Shrinkage Results and Prevention
3:50
6
Lesson 6_Security Breach
1:53
7
Lesson 7_Good Housekeeping
10:09
8
Lesson 8_Supply Chain
5:00
9
114892
5 questions

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Includes

2 Hours
Full lifetime access
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