Assignment topic is To choose particular topic from each 5 Units and due date is 10-09-2022.
Dear Students the Lecture Notes has been uploaded for the following topics:Types of fish, composition and nutritive value of fish, Harvesting of fish, Spoilage factors of fish, Post-mortem changes in fish
Dear Students the Lecture Notes has been uploaded for the following topics:Structure, composition, nutritive value of egg, Functional properties of eggs, Factors affecting egg quality, 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
Dear Students the Lecture Notes has been uploaded for the following topics: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, Irradiation
Dear Students the Resource Link has been uploaded for the following topics:Principles of fish preservation and processing
Dear Students the Youtube Video has been uploaded for the following topics:World Most Modern Beef Processing TechnologyQuick Freezer for MeatHow Ham is Made in Factory
Dear Students the Lecture Notes has been uploaded for the following topics:Preservation- Freezing and Individual quick freezing, Canning and smoking operations, Salting of fish, Drying of fish, Pickling
Dear Students the Lecture Notes has been uploaded for the following topics: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
Dear Students the Resource Link has been uploaded for the following topics:General Concepts of Meat, Poultry and FishOpen Library for Meat, Poultry processing
Dear Students the Lecture Notes has been uploaded for the following topics:Types of Meat and its sources, composition, structure of meat, Ante mortem handling, slaughtering of animals, Inspection and grading of meat
Assignment topic is Case Studies on Meat, Fish and Poultry Industry and due date is 18-11-2022.
Dear Students the Question Bank has been uploaded for the following topics:Unit I and II, All topics, All, UNIT I & II
