Processing of meat and poultry products study (ACHARYA N. G. RANGA ) angrau Study Material

 

FDST 312 Processing of Meat and Poultry Products angrau Study Material(ACHARYA N. G. RANGA  )  ANGRAU Notes  2021 

Theory Lecture Outlines

1. Introduction: Sources and development of meat and poultry industries in India and importance of meat and meat industries in national economy

2. Structure of meat muscle-microscopic view - Myofibrils - Actin -Myosin - Contraction.

3. Chemical composition of meat muscle - muscle proteins - fats -carbohydrates – connective tissue- nutritive value of meat.

4. Pre-slaughter care-requirements - different modes of transport of meat animal.

5. Ante-mortem examination of meat animal; principles and judgements.

6. Slaughtering of meat: Scientific methods of slaughter - Stunning techniques - mechanical, electrical, chemical methods; Ritual/religious methods of slaughter - Jewish, Halal, Jhatka and Spanish methods

7. Dressing and cutting of carcass in sheep, pig and buffalo.

8. Post mortem examination of carcass and principles of judgement.

9. Grading of meat and packaging of meat

10 Postmortem changes in meat - Rigormortis - Biochemical changes associated with rigormortis which lead to the conversion of muscle to meat - Factors - Ph decline, resolution of rigor-autolytic proteolytic enzymes - microbial invasion and loss of structural integrity

11. Meat quality parameters - Meat color - Water holding capacity -Marbling - Quantum of connective tissue - firmness and storage conditions

12. Palatability characters of meat and factors affecting meat quality

13. Methods of tenderization - aging, enzymes and curing - factors affecting tenderness

14. Spoilage of meat - Sources of contamination, growth of micro organisms – Deteriorative changes in meat - Identification of spoilage

15. Principles of various meat preservation techniques - Chilling -Freezing- Curing - Smoking- Thermal processing - canning -Dehydration - Irradiation and Hurdle concept

16. Processing technology of meat products - Basic processing -Comminution – Mechanical deboning - Emulsification - Meat emulsion - methods of stabilization of meat emulsion-meat extension - preblending - Hot processing - Cooking Techniques

17. Cured meats - Process of curing, methods of curing - commercial processing of ham and Bacon - Sausage processing - Production of Intermediate moisture and shelf stable meat products

18. Restructured meat products - tumbling - massaging - chunking -forming - tearing and forming

19. Value added meat products like luncheon meats - meat patties -meat loaves - meat balls and meat nuggets

20. Safety standards in meat industry - Meat food product order -HACCP-ISO-9000 standards

21. Meat plant sanitation and hygiene

22. Structure of egg - different parts of an egg

23. Composition of egg - Proteins of Egg white, Yolk proteins and lipids and nutritive value of egg

24. Egg quality characteristics - Internal Quality - Haugh’s unit - Terms indicating defective quality and Egg grading

25. Antemortem and post mortem examination of poultry birds -principles of judgement

26. Preslaughter care, handling, Transport and dressing of a poultry bird

27. Cuts of poultry bird and Indian Standards of a dressed chicken

28. Microbial spoilage of eggs - types of spoilage in eggs - indications -organisms causing spoilage

29. Preservation and maintenance of eggs - Preservation of shell eggs -Egg cleaning – Oil Treatment - Cold storage - Thermo stabilization -Immersion in liquids

30. Preservation of Albumin and yolk-powder production

31. Preservation of poultry meat - Chilling, Freezing, Curing, Smoking, Dehydration, Canning and Radiation

32. Processing of value added products - Chicken barbecue, chicken sausage, meat balls and pickling