FST 60299 Technology of Meat Fish Poultry & Egg

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

Characteristics of Poultry Meat.

Processing of Poultry Meat.

Slaughtering & Dressing of Poultry Meat. 

Preparation of Carcass for Cooking.

Cooking of Poultry.

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

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

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.