Subject Details
Dept     : FTECH
Sem      : 7
Regul    : 2019
Faculty : Ms. S.V. Gokula Varshini
phone  : NIL
E-mail  : gokula.vsv.ft@snsct.org
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Lecture Notes

UNIT 1:
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slaughtering of animals,
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Types of Meat and its sources
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inspection and grading of meat
UNIT 2:
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Post-mortem changes in fish
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Post-mortem changes in fish
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Types of fish
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Harvesting of fish
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Harvesting of fish
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Harvesting of fish
UNIT 3:
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Factors affecting the shelf-life of poultry meat. Sensory quality of poultry meat- color, texture and flavor.
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Types of poultry cuts.
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Unit operation in poultry processing. Pre-slaughter factors affecting poultry meat quality
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Preservation techniques: chemical treatments, heating, drying and irradiation
UNIT 4:
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Structure, composition, nutritive value of egg
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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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Factors affecting egg quality and measures of egg quality
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Preservation of egg by different methods
UNIT 5:
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Food safety measures –GMP and GHP.
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Handling and maintenance of tools and core equipment.
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Meat plant layout.

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