Course Details
Subject {L-T-P / C} : FP3604 : Processing of Livestock, Fish and Marine Products { 3-0-0 / 3}
Subject Nature : Theory
Syllabus
| Module 1 : |
Production, economics, and processing scenario of meat, fish, and poultry. |
| Module 2 : |
Processing and preservation of eggs, production of egg yolk and egg yellow powder. |
| Module 3 : |
Poultry processing: Unit operations for various poultry products |
| Module 4 : |
Fish processing: Unit operations for various fish products. |
| Module 5 : |
Preservation of meat by dehydration, freezing, pickling, curing, cooking and smoking, using antibiotics and chemical additives. |
| Module 6 : |
Preservation of meat using ionizing radiation preservation of meat |
| Module 7 : |
Eating quality of meat and discoloration water-holding capacity and juiciness in cooked and uncooked meat |
| Module 8 : |
Texture and tenderness definition and measurement, factors affecting texture and tenderness, artificial tenderizing |
| Module 9 : |
Abattoir design and layout |
| Module 10 : |
Meat plant sanitation and safety |
| Module 11 : |
By-products utilization |
Course Objective
| 1 . |
To learn primary processing methods for meat processing under different categories |
| 2 . |
To study the secondary processing and production of marketable products |
| 3 . |
To study preservation techniques employed in the meat industry |
Course Outcome
| 1 . |
To learn primary processing methods for meat processing under different categories |
| 2 . |
To study the secondary processing and production of marketable products |
| 3 . |
To study preservation techniques employed in the meat industry |
Essential Reading
| 1 . |
Fidel Toldrá, Handbook of Meat Processing, Wiley |
Supplementary Reading
| 1 . |
NA, NA, NA |
Journal and Conferences
| 1 . |