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(M.Sc. II Semester)
Course Outcome:
The students will be able to learn:
UNIT-I
UNIT-I
Nutritive value of Meat, Fish, Poultry and Egg.
Structure and Composition of Muscle and other associated tissues.
Ante-Mortem examination of Meat animals.
Slaughtering and Stunning of Meat animals.
Post-mortem inspection, Dressing and Cutting of Carcass.
Conversion of Muscle to Meat.
Properties of Fresh Meat.
Postmortem physical and biochemical changes in meat.
Meat Preservation and Storage.
Processed Meat Products.
Restructured Meat Products
Value added meat products.
UNIT-II
UNIT-II
Characteristics of Poultry Meat.
Processing of Poultry Meat.
Slaughtering & Dressing of Poultry Meat.
Preparation of Carcass for Cooking.
Cooking of Poultry.
UNIT-III
UNIT-III
Seafood and its types.
Composition and Nutritive value of Fish.
Fish Quality Assessment.
Preliminary Processing of Fish.
Hazards associated with Fishery Products.
Fish Preservation Methods.
Seafood Processed Products.
UNIT-IV
UNIT-IV
Egg Structure, Composition and Nutritive value.
Egg Quality and Functional properties.
Egg Grading and Defects.
Preservation of Whole Egg and Egg Products.
Processing of Egg for liquid and Solid Products.
UNIT-V
UNIT-V
Spoilage of Meat and Meat Products.
Spoilage of Poultry and Poultry Products.
Spoilage of Fish & Fish Products.
Spoilage of Egg and Egg products.
Effect of processing on nutritive value of Meat Poultry Fish and Egg.
Slaughter house by-products and their utilization.
References
1. Poultry Product Technology (Mountney)
2. Principles of Meat Science (Forrest etal)
3. Food Science (Potter)
4. Fish processing (Gopakumar)
UNIT – I Fish: Classification of Edible fish; Commercial handling, storage and transport of raw fish; Average composition of fish; Freshness criteria and quality assessment of fish; Spoilage of Fish; Methods of Preservation of fish: Canning, Freezing, Drying, Salting, Smoking and Curing. Fish products- Fish meal and oil and other important by products UNIT - II Meat: Introduction, slaughtering methods, components of carcass viz., Muscle, postmortem glycolysis, conversion of muscle to meat, pre and post slaughter factors affecting the quality of meat. PSE and DFD condition. Preservation of meat and meat products UNIT - III Poultry: Pre slaughter care, Ante Mortem Examination Slaughter. Dressing and Post Mortem Composition of chicken Muscle. Pre and Post Slaughter factors affecting Poultry Meat Quality Preservation of poultry Meat; Chilling and Freezing of Poultry Meat. Packaging and Grading. Preparation of products. Cured. Smoked. Canned Barbecue and hurried Poultry. UNIT - IV Eggs: Structure Composition and Nutritive Value of Value of Egg. Egg. Proteins and Functional Properties of egg, Factors affecting Egg quality and its Measurements, Industrial use of Egg, Collection. Grading. Cleaning. Washing Packaging and Spoilage of Egg and products preparation. UNIT - V Raw Material: Quality Parameters and Evaluation Procedures Finished Product Quality; Appearance, Color Texture. Viscosity. Consistency. Flavor Defects. Bacterial Contamination and Foreign Matter. REFERENCES: Processed Meats; Pearson AM & Gillett TA; 1996, CBS PubliShers. Meat; Cole DIA & Lawrie RA; 1975, AVI Pub. Egg and poultry meat processing; Stadelman WI, Olson VM, Shemwell GA & Pasch S; 1988, Elliswood Ltd. Developments in Meat Science — I & II, Lawrie R; Applied Science Pub. Ltd. S. Egg Science & Technology; Stadelman WJ & Cotterill OJ; 1973, AVI Pub. Fish as Food; Vol 1 & 2; Bremner HA; 2002, CRC Press Course Outcomes: a) Student will able to having broad knowledge of status and scope of meat, egg, poultry industry worldwide. b) Understand need and importance of egg livestock and poultry industry. c) To understand technology behind preparation of various animal food product and by product utilization d) To have better understanding of animal waste utilization. e) To understand need and importance of egg, poultry industry.
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