Poultry Processing 5140
Research and Development Project
Homestyle Kofta Meatball
Starting on the left is: Elle Chadwick, our class TA who is a poultry science graduate student; Dr. Amit Morey, the class professor of Poultry Processing 5140; Suryo Gandasamita, poultry science graduate student; Seth Blair, senior studying poultry science; Austin Lock, Junior studying poultry science; and Victoria Holland, junior studying poultry science.
This is an image of our delicious final product coated with a simple ABC type breading with a unique taste within every crunchy bite!
We especially loved the idea of stuffing spinach and cheese in the center of the product to complete the wonderful taste!
Starting on the left is: Elle Chadwick, our class TA who is a poultry science graduate student; Dr. Amit Morey, the class professor of Poultry Processing 5140; Suryo Gandasamita, poultry science graduate student; Seth Blair, senior studying poultry science; Austin Lock, Junior studying poultry science; and Victoria Holland, junior studying poultry science.
Research and Development Product
Each group is required to come up with an idea for a unique/novel poultry product, benchmark the idea, develop a recipe, design a preservation and reconstitution method. A nutritional label is required for the final product. Design a package label following FDA guidelines.
Final products and packages will be displayed and evaluated by faculty/students/staff of the Poultry Science department.
Nutrition Label
Our product is great for the health conscious because even though it is fried, it is still not loaded with calories and fat.
The 85g serving size is 3 meatballs. Our product contains dairy in the form of cheese.