FD6702 - MEAT, FISH AND POULTRY PROCESS TECHNOLOGY (Syllabus) 2013-regulation Anna University

FD6702 - MEAT, FISH AND POULTRY PROCESS TECHNOLOGY (Syllabus) 2013-regulation Anna University

FD6702	MEAT, FISH AND POULTRY PROCESS TECHNOLOGY	LPTC

3003

UNIT I	INTRODUCTION	9

Recent trends in meat processing. Types of Meat and its sources, composition,structure, of meat and meat products. Ante mortem handling, slaughtering of animals, Mechanical deboning, inspection and grading of meat. Post-mortem changes of meat. Color, flavors, microbiology and spoilage factors of meat and meat products.

UNIT II	MEAT PROCESSING	9

Factors affecting post-mortem changes, properties and shelf-life of meat.Meat tenderization and Meat quality evaluation. Modern abattoirs, slaughter house and its features. Preservation of meat- aging, pickling, smoking.Dried and Cured meat. Canned meat, Frozen meat, Cooked and Refrigerated meat, Sausages.

UNIT III	FISH PROCESSING	9

Types of fish, composition, structure, and spoilage factors of fish. Post-mortemchanges in fish. Handling and transportation of fish.Bacteriology of fish, Chilling of fish, Freezing and Individual quick freezing. Canning and smoking operations, Salting and drying of fish, pickling.Radiation processing of fish and fish products. Seafood quality Assurance, Advances in fishery by products technology.

UNIT IV	POULTRY	9

Introduction, Types and characteristics of poultry products,composition, nutritive value, calculation of nutritive value of poultry products.Unit operation involved in poultry processing.

UNIT V	EGG PROCESSING	9

Structure, composition, nutritive value, calculation of nutritive value and functional properties of eggs, Factor affecting egg quality and measures of egg quality.Preservation of egg by different methods.Egg powder processing.

TOTAL : 45 PERIODS

TEXT BOOKS:

1. Govindan. T.K, ―Fish Processing Technology□, Oxford and IBH Publishers, New Delhi, 1985.
2. Lawrie, R.A. ―Meat Science□, Second Edition. Pergamon Press, Oxford, UK. 1975.
3. Stadelmen, W.J. and Cotterill, O.J., ―Egg Science and Technology□, Second Edition, AVI, Westport, 1977.

REFERENCES

1. Joseph Kerry, John Kerry and David Ledwood. ―Meat Processing□, Woodhead Publishing Limited, England (CRC Press), 2002.
2. Mead, G. ―Poultry Meat Processing and Quality□, Woodhead Publishing, England, 2004.
3. Wheaton, F.W. and Lawson, T.B., ―Processing of Aquatic Food Products□, John Wiley & Sons Publishers, New York. 1985.