TECHNOLOGY OF MEAT PRODUCTS
- Status & Scope of meat ,fish and poultry industry in India
- Composition and nutritive value of meat from different sources
- Muscle structure and composition
- Ante mortem handling & inspection of meat animals
- Methods of stunning meat
- Post mortem muscle chemistry -1: loss of homeostasis & post mortem glycolysis
- Post mortem muscle chemistry -2: rigor Mortem and aging of meat
- Quality attributes of meat
- Meat tenderization
- Chilling and freezing of meat & carcass
- Basic preparatory procedure of meat -1 : curing and smoking
- Basic preparatory procedure of meat -2: cooking
- Canning of meat
- Tech. Of sausage & communited meat products
- Tech. Of intermediate moisture & dried meat product
- Inspection & pre slaughter care of meat
- Stunning and slaughtering of poultry
- Primary processing of poultry: scalding, picking, evisceration
- Secondary processing of poultry: aging and deboning
- Factors affecting the quality of poultry meat
- Methods of preservation of poultry meat
- Technology of chiken based convenience meat product
- Technology of traditional Indian meat product
- Egg - physical structure and chemical composition
- Internal quality of eggs and it's preservation
- Technology of dehydrated egg product , whole egg powder & egg yolk powder
- Technology of processed value added egg products : egg patty , egg pancake, egg roll & enrobed egg
- Fish and sea food : production, consumption, & biochemical consumption,
- Fish and sea food : post mortem changes
- Fish & sea food processing : fish grading , chilling and freezing
- Fish and sea food processing : smoking , pickling, salting and marination
- Fish and sea food processing: canning and irradiation
- Value added fish and sea food products: minced fish , surimi, retort processed curry
- By product utilization from meat and poultry industry
- By product utilization from fish and sea food industry
Video lectures -
Reference:https://epgp.inflibnet.ac.in/Home/ViewSubject?catid=15
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