Types of Meat and its sources, composition, structure of meat. Ante mortem handling, slaughtering of animals, inspection and grading of meat. Introduction to Halal. Post-mortem changes of meat. Meat -Tenderization, Aging. Meat quality evaluation. Wholesale and retail cuts. Preservation of meat- curing, smoking, drying, freezing. Processed meat products- Hamburgers, sausages and meat balls

Types of fish, composition and nutritive value of fish. Harvesting of fish. Spoilage factors of fish. Post-mortem changes in fish. Preservation- Freezing and Individual quick freezing, Canning and smoking operations, Salting and drying of fish, pickling

Types and characteristics of poultry products. Unit operation in poultry processing. Pre-slaughter factors affecting poultry meat quality. Types of poultry cuts. Factors affecting the shelf-life of poultry meat. Sensory quality of poultry meat- color, texture and flavor. Preservation techniques: chemical treatments, heating, drying and irradiation

Structure, composition, nutritive value of egg. Functional properties of eggs, Factors affecting egg quality and measures of egg quality. Preservation of egg by different methods. Egg powder processing-spray drying, Foam mat drying.

Handling and maintenance of tools and core equipment. Meat plant layout. Meat processing hygiene. Cleaning and sanitation in meat plants. Food safety measures –GMP and GHP.