UNIT 1:
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 -Tenderization, Aging
Meat quality evaluation. Wholesale and retail cuts
Preservation of meat- curing, smoking,
Processed meat products- Hamburgers, sausages and meat balls
UNIT 2:
Types of fish, composition and nutritive value of fish
Post-mortem changes in fish
Preservation- Freezing and Individual quick freezing
Canning and smoking operations
UNIT 3:
Types and characteristics of poultry products
Unit operation in poultry processing.
Pre-slaughter factors affecting poultry meat quality
Factors affecting the shelf-life of poultry meat.
Sensory quality of poultry meat- color, texture and flavor.
Preservation techniques: chemical treatments
UNIT 4:
Structure, composition, nutritive value of egg
Functional properties of eggs
Factors affecting egg quality
Preservation of egg by different methods
Preservation of egg by different methods
Preservation of egg by different methods
Egg powder processing-spray drying
UNIT 5:
Handling and maintenance of tools and core equipment
Handling and maintenance of tools and core equipment
Handling and maintenance of tools and core equipment
Cleaning and sanitation in meat plants
Food safety measures –GMP and GHP
Food safety measures –GMP and GHP
