PRACTICAL EXERCISES

1. Demonstration of slaughtering and different cuts in meat at a slaughterhouse
2. Preparation of different types of meat products and their quality evaluation
3. Demonstration of meat cutting and different meat cuts
4. Preparation of sausages and evaluation for acceptability and cost of preparation.
5. To perform calculation of shape and size index of egg
6. Preparation of ready to cook poultry and evaluation for acceptability and cost of preparation.
7. Demonstration of retail cuts of dressed chicken
8. To perform calculation of the haugh unit of egg.
9. To perform measurement of the air cell of the egg.
10. To perform candling for internal quality evaluation of eggs.
11. Determination of effect of temperature on coagulation of egg protein
12. Preparation of egg powder and evaluation for acceptability and cost of preparation.
13. Preparation of fish, meat and egg pickle and evaluation for acceptability and cost of
preparation.
14. Demonstration of filtering & staking of fish
15. Determination of Iron sulfide formation in cooked eggs.
16. Preservation of whole egg
17. Determination of moisture and solid content of different egg constituents
18. Determination of specific gravity of eggs
19. Visit to slaughterhouses and abattoir