Technology of Animal Foods

To introduce students to the science and technology behind the processing and preservation of animal-based foods.
To understand the biochemical, physical, and nutritional properties of animal foods such as meat, fish, poultry, and eggs.
To study various methods of processing and preserving animal-based foods to enhance their shelf-life, safety, and nutritional value.
To explore the impact of food processing techniques on the sensory attributes of animal products.
To evaluate the technological advances in the animal food industry and their implications on product development and commercialization.

Upon successful completion of this course, students will be able to:

Understand the properties and characteristics of various animal-based foods (meat, poultry, fish, eggs, etc.).
Identify the different processing methods used in animal food technology and their effects on food quality.
Analyze the impact of processing techniques on the nutritional and sensory properties of animal-based products.
Apply knowledge of food processing technologies to enhance food quality and shelf-life while maintaining nutritional integrity.
Recognize innovations and emerging trends in the technology of animal-based foods.

Unit 1: Introduction to Animal-Based Foods and Their Composition

Classification of animal foods: Meat, poultry, fish, eggs, and other edible animal products.
The composition and nutritional value of animal foods: Proteins, fats, vitamins, minerals, and water content.
Muscle structure and postmortem changes in meat.
Factors influencing the quality and nutritional properties of animal products.
The role of animal-based foods in human nutrition.

Unit 2: Meat Processing and Preservation

Meat composition and the impact of processing on nutritional value and quality.
Meat cuts, their properties, and applications in food products.
Methods of meat preservation: Refrigeration, freezing, curing, smoking, and drying.
Meat tenderization techniques: Enzymatic and mechanical methods.
Value-added meat products: Sausages, deli meats, and ready-to-eat products.

Unit 3: Poultry Processing and Product Development

Characteristics and composition of poultry meat (chicken, turkey, etc.).
Poultry processing: Slaughtering, evisceration, cutting, and deboning.
Preservation of poultry: Chilling, freezing, marination, and vacuum packaging.
Value-added poultry products: Nuggets, patties, and ready-to-cook products.
Emerging trends in poultry product development: Plant-based poultry alternatives.

Unit 4: Fish and Seafood Processing

Composition and nutritional profile of fish and seafood products.
Post-harvest handling and preservation of fish and seafood: Refrigeration, freezing, drying, and smoking.
Fish processing techniques: Filleting, canning, surimi production, and fishmeal.
Fish-based products: Fish fillets, fish oil, canned seafood, and fish paste.
Sustainability in the seafood industry: Aquaculture and the environmental impact of seafood processing.

Unit 5: Egg and Meat Analogues Processing

Egg processing: Breaking, pasteurization, drying, and packaging of eggs and egg products.
Production of egg-based products: Liquid egg, powdered egg, and egg whites.
Meat analogues: Techniques and technologies in plant-based meat production.
Biotechnological applications in animal food processing: Use of fermentation and enzymes in product development.
Emerging trends in animal-based food analogues and their commercial potential.

Alina, K., & Razzaq, A. (2012). Meat Processing Technology for the Food Industry. CRC Press.
Pearson, A. M., & Dutson, T. R. (2006). Meat Evaluation and Grading. Springer.
Devine, C. E., & Dikeman, M. (2014). Meat Science: An Introductory Text. CRC Press.
Huss, H. H. (1995). Quality and Quality Assurance in the Seafood Industry. FAO Fisheries Technical Paper.
Rehman, A. (2019). Poultry Meat Processing and Quality. Springer.

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