Types of meat and poultry. Post-mortem changes, Enzymatic activities, structure of muscle proteins, Function of Collagen and elastin, Effect of aging- Dry and wet Aging. Meat and Poultry Slaughtering Systems - Stunning techniques, Exsanguination, Carcass grading and dressing, Poultry dressing. Poultry and meat cuts. Plant based Meat. Microbiological and Hygienic Considerations - Microbial flora, Surface vs. deep tissue contamination, antimicrobial treatments.
Chilling and Freezing - Chilling mechanisms, Freezing kinetics: rate on ice crystal formation, texture, and water-holding capacity (WHC), Cryoprotectants, Storage technologies. Drying - Drying kinetics: Drying types. Smoking techniques - Cold and hot smoking, Curing - action of salt, sodium nitrite/nitrate. Fermentation - Biochemical processes in fermented meat products, starter cultures. Preservation methods of egg – Wet immersion method, Dry method, Thermization and refrigeration.
Emulsion-Based Products: Role of muscle proteins and fat in the formation of emulsions; shear force, gelation, and binding properties. Sausage types: Emulsified (hot dogs, bologna), coarse (salami), and semi-dry fermented sausages, Binder and filler materials of sausages. Value-Added Meat and Poultry Products - Ready-to-eat (RTE) products, Meat snacks – Jerky, Steak and Bacon. Processing and Egg and its byproducts, Foam-mat Drying of egg
Preslaughter care, handling, Transport and dressing of a poultry bird. Cuts of poultry bird and Indian Standards of a dressed chicken. Microbial spoilage of eggs - types of spoilage in eggs - indications – organisms causing spoilage. Preservation and maintenance of eggs - Preservation of shell eggs - Egg cleaning – Oil Treatment - Cold storage - Thermo stabilization - Immersion in liquids. Preservation of Albumin and yolk-powder production.
Grading of meat and poultry, HACCP, GMP, pathogen detection - PCR, ELISA, microbiological indicators - Total Plate Count, E. coli, Salmonella, Listeria spp. Behavior and control of Salmonella, Listeria monocytogenes, Campylobacter, and E. coli O157:H7.
Reference Book:
R1 G Mead, Poultry Meat Processing and Quality.1st Edition, 2004, ISBN: 978185573903 R2 San Francisco and W. H. Freeman. The science of meat and meat products, 1971 R3 Selvamuthukumaran, M., & Maqsood, S. (Eds.). Non-Thermal Processing Technologies for the Meat, Fish, and Poultry Industries. CRC Press.2021 R4 Toldrá, F., & Hui, Y. H. (Eds.). Handbook of Fermented Meat and Poultry (2nd ed.). Wiley-Blackwell.2014. R5 Owens, C. M., Alvarado, C. Z., & Sams, A. R. (Eds.). Poultry Meat Processing (2nd ed.). CRC Press.2010
Text Book:
1. Handbook of Meat and Meat Processing by Y. H. Hui, 2nd Edition, 2012 2. Principles of Meat Science by Elton D Aberle, John C Forrest, David E Gerrard, Edward W Mills, 5th edition, 2012
