To provide knowledge about the composition, structure, and nutritional value of meat, fish, and poultry products.
To understand the post-mortem biochemical changes and their impact on product quality.
To study various processing, preservation, and packaging technologies for meat, fish, and poultry products.
To explore quality control measures, food safety, and regulatory standards.
To familiarize students with emerging trends, innovations, and sustainability in the industry.
Upon successful completion of this course, students will be able to:
Explain the principles of processing and preservation of meat, fish, and poultry products.
Identify biochemical and microbial factors affecting product quality.
Apply processing techniques for value-added meat, fish, and poultry products.
Assess quality control measures and safety regulations in the industry.
Understand innovations, market trends, and sustainability in the processing sector.
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
Slaughtering and carcass processing
Chilling, freezing, and thermal processing techniques
Curing, smoking, and drying of meat
Sausage and comminuted meat product processing
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
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
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
Lawrie, R. A. & Ledward, D. A. (2014). Lawrie's Meat Science. Woodhead Publishing.
Hui, Y. H. (2012). Handbook of Meat and Meat Processing. CRC Press.
Mead, G. C. (2004). Poultry Meat Processing and Quality. CRC Press.
FSSAI and Codex Guidelines on Meat, Fish, and Poultry Processing.