UNIT 1:
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Processed meat products- Hamburgers, sausages and meat balls
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Ante mortem handling
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slaughtering of animals, inspection and grading of meat
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Meat -Tenderization, Aging and Meat quality evaluation. Wholesale and retail cuts.
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Preservation of meat- curing, smoking
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Drying, freezing
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Types of Meat and its sources
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Composition and structure of meat
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Introduction to Halal and Post-mortem changes of meat
UNIT 2:
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Harvesting of fish
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Spoilage factors of fish.
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Post-mortem changes in fish.
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Preservation- Freezing and Individual quick freezing,
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Canning and smoking operations
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Salting and drying of fish
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pickling
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Composition and nutritive value of fish
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Types of fish
UNIT 3:
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Types and characteristics of poultry products
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Preservation techniques: chemical treatments
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Sensory quality of poultry meat- color, texture and flavor.
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heating, drying and irradiation
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heating, drying and irradiation
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Types and characteristics of poultry products
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Unit operation in poultry processing.
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Pre-slaughter factors affecting poultry meat quality
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Types of poultry cuts. Factors affecting the shelf-life of poultry meat.
UNIT 4:
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Structure, composition, nutritive value of egg.
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Functional properties of eggs
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Functional properties of eggs
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Factors affecting egg quality and measures of egg quality
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Egg powder processing-spray drying, Foam mat drying.
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Preservation of egg by different methods
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Structure, composition, nutritive value of egg.
