UNIT 1:
Processed meat products- Hamburgers, sausages and meat balls
slaughtering of animals, inspection and grading of meat
Meat -Tenderization, Aging and Meat quality evaluation. Wholesale and retail cuts.
Preservation of meat- curing, smoking
Types of Meat and its sources
Composition and structure of meat
Introduction to Halal and Post-mortem changes of meat
UNIT 2:
Spoilage factors of fish.
Post-mortem changes in fish.
Preservation- Freezing and Individual quick freezing,
Canning and smoking operations
Salting and drying of fish
Composition and nutritive value of fish
UNIT 3:
Types and characteristics of poultry products
Preservation techniques: chemical treatments
Sensory quality of poultry meat- color, texture and flavor.
heating, drying and irradiation
heating, drying and irradiation
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.
UNIT 4:
Structure, composition, nutritive value of egg.
Functional properties of eggs
Functional properties of eggs
Factors affecting egg quality and measures of egg quality
Egg powder processing-spray drying, Foam mat drying.
Preservation of egg by different methods
Structure, composition, nutritive value of egg.
