Course Details
Subject {L-T-P / C} : FP3503 : Processing of Livestock, Fish and Marine Products { 3-0-0 / 3}
Subject Nature : Theory
Coordinator : Prof. Parag Prakash Sutar
Syllabus
Production, economics, and processing scenario of meat, fish, and poultry. Preservation of meat by dehydration, freezing, pickling, curing, cooking and smoking preservation of meat using ionizing radiation preservation of meat using antibiotics and chemical additives. Eating quality of meat and discoloration water-holding capacity and juiciness in cooked and uncooked meat texture and tenderness definition and measurement, factors affecting texture and tenderness, artificial tenderizing. Abattoir design and layout, meat plant sanitation and safety, by-products utilization. Processing and preservation of eggs, production of egg yolk and egg yellow powder. Poultry processing: Unit operations for various poultry products Fish processing: Unit operations for various fish products.
Course Objectives
- To learn various processes and methods for processing of livestock, fish and marine product.
Course Outcomes
Students will be able to understand the livestock and marine product processing and its applications in industries.
Essential Reading
- R. A. Lawrie and David Ledward, Lawrie’s Meat Science, Woodhead Publishing
- Y. H. Hui, Handbook of Meat and Meat Processing, CRC Press
Supplementary Reading
- W.J. Stadelmen and O.J. Cotterill, Egg Science and Technology, CRC press
- P.J.Bechtel, Muscle as Food, Academic Press