Course Details
Subject {L-T-P / C} : FP4572 : Livestock, Fish and Marine Products Laboratory { 0-0-3 / 2}
Subject Nature : Practical
Coordinator : Dr. Mohd Khalid Gul
Syllabus
Protein and fat content of meat. Cross-section of chicken, important parts and their functions. Primal cuts of poultry. Color estimation of meat. Water activity of meat, fish, and poultry at different storage conditions. Water binding capacity. Quality evaluation of eggs, external quality, and internal quality. Foam mat drying of egg albumin. Pasteurization of whole eggs. Preparation of meat-based products.
Course Objectives
- To learn various processes and methods for processing of livestock, fish, and marine product.
- To gain practical knowledge of various methods to process different animal-based products.
Course Outcomes
Students will be able to understand livestock and marine product processing and its practical applications in industries.
Essential Reading
- B D Sharma, Meat and meat products technology, Jaypee, 1st Edition
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Supplementary Reading
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