TECHNOLOGY OF MEAT, FISH AND POULTRY PRODUCTS


DETAILED CONTENTS

UNIT II
Introduction to Indian meat, fish and poultry industry. Introduction to structure, composition and
nutritive value of meat tissue, Introduction to post postmortem changes (loss of homeostasis,
postmortem glycolysis and pH decline, rigor mortis), Factors affects meat quality, Introduction.
to meat quality parameters (Meat Color, Water Holding Capacity, Marbling), Different types of
slaughtering methods (scientific and ritual), Antemortem inspection and post-mortem inspection
of animal/slaughtered animal

UNIT II
Abattoir – Definition and construction; Basic preparatory procedures (comminution,
emulsification, pre-blending), Meat processing- Curing of meat (objective of curing, ingredients
and their function), Methods of curing (dry, brine and combination curing), Smoking of Meat
(objective and type of smoking), Sausage (classification, processing steps), Canned meat, Meat
pickles

UNIT III
Chemical composition and nutritive value of poultry meat, Characteristics of Poultry Meat, Pre
slaughter handling, Inspection and Dressing of poultry birds, factors affecting the quality.

UNIT IV
Egg and Egg Products- Structure, chemical composition and nutritive value, grading of eggs,
spoilage of eggs and preservation of whole egg, preparation of egg powder

UNIT V
● Classification of fish, composition and nutritive value, judging the freshness of fish,
Methods of processing and preservation of fish- Canning, Salting, Freezing, Drying and
Smoking. Fish products – fish meal, fish protein concentrate, fish liver oil; Fish
processing industries in India.
● Frozen Storage of fresh and processed meat, poultry and fish

Download 

https://drive.google.com/file/d/1-F0RdueBi9upiruE-zKZuwkjObQea4SQ/view?usp=sharing