This course creates knowledge about Meat processing, products, meat plant sanitization, rigor mortis mainly

Theory

Sources and developments of meat and poultry industries in India and importance in national economy, Muscle structure, chemical composition and physico-chemical properties of meat muscle, Abattoir design and layout, Pre-slaughter transport and care and antemortem inspection. Slaughtering of animals and poultry, post-mortem inspection and grading of meat, Factors affecting post-mortem changes, properties and shelf life of meat. Egg structure: Composition, quality characteristics, processing and preservation of eggs, Processing and preservation of meat- mechanical deboning, aging or chilling, freezing, pickling, curing, cooking and smoking of meat, Meat tenderization. – principles and methods, Meat emulsions, Technology of manufacture of meat and poultry products Meat plant sanitation and safety By-products utilization of abattoir.

Practicals

Pre-slaughter operations of meat animals and poultry birds; Slaughtering and dressing of meat animals; Study of post-mortem changes; Meat cutting and handling; Evaluation of meat quality; Preservation of meat by different methods and preparation of meat and poultry products; Evaluation of quality and grading of eggs; Preservation of shell eggs; Experiments in by-products utilization. Classification of fish (fresh water and marine), composition of fish, characteristics of fresh fish. Fish products: surimi; Fish protein concentrates (FPC); Fish protein extracts (FPE), fish protein hydrolysates (FPH);