Technology of Meat, Fish, & Poultry Products

Course Objectives

1. To provide knowledge about the composition, structure, and nutritional value of meat, fish, and poultry products.

2. To understand the post-mortem biochemical changes and their impact on product quality.

3. To study various processing, preservation, and packaging technologies for meat, fish, and poultry products.

4. To explore quality control measures, food safety, and regulatory standards.

5. To familiarize students with emerging trends, innovations, and sustainability in the industry.

Course Outcomes

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

1. Explain the principles of processing and preservation of meat, fish, and poultry products.

2. Identify biochemical and microbial factors affecting product quality.

3. Apply processing techniques for value-added meat, fish, and poultry products.

4. Assess quality control measures and safety regulations in the industry.

5. Understand innovations, market trends, and sustainability in the processing sector.

Unit 1: Introduction to Meat, Fish, and Poultry Technology

• Structure, composition, and nutritional aspects

• Post-mortem biochemical changes in muscle (rigor mortis)

• Classification and grading of meat, fish, and poultry

• Factors affecting meat quality and tenderness

Unit 2: Processing and Preservation of Meat Products

• Slaughtering and carcass processing

• Chilling, freezing, and thermal processing techniques

• Curing, smoking, and drying of meat

• Sausage and comminuted meat product processing

Unit 3: Processing and Preservation of Fish and Poultry Products

• Handling, transportation, and storage of fresh fish and poultry

• Chilling and freezing techniques for fish and poultry

• Canning, smoking, and drying of fish products

• Egg processing: liquid egg, egg powder, and value-added egg products

Unit 4: Quality Control and Safety in Meat, Fish, and Poultry Processing

• Microbial spoilage and shelf-life extension techniques

• Food safety hazards: pathogens, toxins, and contaminants

• HACCP, GMP, and food safety management systems

• Packaging technologies for meat, fish, and poultry products

Unit 5: Innovations and Sustainability in Meat, Fish, and Poultry Industry

• Functional and restructured meat products

• Plant-based meat alternatives and cultured meat technology

• By-product utilization and waste management

• Regulatory standards: FSSAI, Codex, USDA, and EU regulations

References:

1. Lawrie, R. A. & Ledward, D. A. (2014). Lawrie's Meat Science. Woodhead Publishing.

2. Hui, Y. H. (2012). Handbook of Meat and Meat Processing. CRC Press.

3. Mead, G. C. (2004). Poultry Meat Processing and Quality. CRC Press.

4. FSSAI and Codex Guidelines on Meat, Fish, and Poultry Processing.