TECHNOLOGY OF MEAT, FISH AND POULTRY PRODUCTS This subject is included in the curriculum to impart basic knowledge and skills of various technologies and equipment used for production of raw as well as processed meat, fish and poultry products, in the students DETAILED CONTENTS 1. Introduction to Indian meat, fish and poultry industry (02 hrs) 2. Preparatory operations of meat and meat products (18 hrs) Composition of muscle, Different types of slaughtering methods, Different types of meatents, Antimortam and post-mortem inspection of animal/slaughtered animal, Abattoir – Definition and construction; basic preparatory procedures (culmination, emulsification, pre-blending) Cured and smoked meats, sausage products – classification, processing steps, and canned meat, meat pickles 3. Handling and Dressing of Poultry (06 hrs) Inspection of poultry birds, dressing and preparation of ready to cook poultry, factors affecting the quality 4. Egg and Egg Products (06 hrs) Structure, chemical composition and nutritive value, spoilage of eggs and preservation of whole egg and egg products, preparation of egg powder 5. Fish and Fish Products (06 hrs) Types of fish, composition and nutritive value, judging the freshness of fish, fish grading and cooking of fish, smoking, pickling, salting and dehydration, preservation of fish and processed fish products 6. Frozen Storage of fresh and processed meat, poultry and fish (04 hrs) 7. By-products of meat, fish, poultry and egg industry (06 hrs)
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