FST  303/3043  TECHNOLOGY OF ANIMAL FOODS

UNIT-I

Meat Poultry and fish Industry in India, Indian statistics of different meat animals, Status of Meat Processing in India.

Different animals used for meat production. General characteristics of meat animals. Premortem examination of meat animals, glycogen loss, moisture loss, pH change in slaughtering, DFD and PSE meat. Effect of age on meat quality. Multi Purpose Animals, Unusual Species. Smoking of meat : Process, advantages and disadvantages

Curing of meat : Process, different methods and use

UNIT-II

Ante-mortem examination, slaughtering and post-mortem examination of meat. Nutritive value of meat, Postmortem carcass evaluation and storage. Postmortem physical and biochemical changes in meat. Rigor mortis and its significance.

UNIT-III

Poultry and Poultry Products : Slaughtering, Freezing, refrigeration and freeze drying of chicken.

Types of Chickens, Layers, Meat Chickens, Dual - Purpose Chickens, Poussins, Spring Chickens (Broilers), Roasters, Broilers, Capons, Characteristics of Chickens

Processing quality of chicken, processing of poultry, Composition of poultry meat

UNIT-IV

Fish : Benefits of fish consumption, Status of fish production and processing in India, Dried, Salted and Smoked Fish, Surimi-Its production and processing. Onboard Handling And Preservation Of Fish, Preservation In Refrigerated Seawater (RSW), Drying and Dehydration of Fish, salting of fish, smoking of fish.

UNIT-V

Egg : White Eggs, Brown Eggs, Color, structure, Shell, White, Yolk, Fertile Eggs, Free-Range Eggs, Freshness, Grading of eggs, Organic Eggs, Candling Eggs, Egg Size Categories, Types of Egg Products, Refrigerated Liquid Egg Products, Frozen Egg Products, Dried Egg Products. Packaging of meat, fish and poultry

References

1.      Food Science (Potter)

2.      Fish processing (Gopakumar)

3.      Post harvest Technology of fish and Fish Products (Balachandran)

4.      Meat and Meat Product Technology (B D Sharma)

5.      Handbook of fishery Technology (Novikov)

6.      An Introduction to Food Science Technology and Quality Management (D K Bhatt and Priyanka Tomar)