FST 354/7294  PROCESSING OF FLESH FOODS

UNIT-I (6 Lectures)

An overview of meat, fish and poultry processing industries in India.         

Composition and structure of meat muscles.

Nutritive value of meat, fish and poultry products.

Microbiology of meat products.

UNIT-II (8 Lectures)

Ante-mortem examination, slaughtering and post-mortem examination of meat and poultry. Postmortem carcass evaluation and storage.

Postmortem physical and biochemical changes in meat.

UNIT-III (10 Lectures)

Freezing, refrigeration and freeze drying of meat.

Smoking techniques. Biochemical changes during smoking and storage of smoked meat.

Meat curing, chemistry, technology and quality of cured meat.

Meat sausages: classification and technology.

Meat pickling techniques and quality of meat pickle.

Canning of meat and meat products.

UNIT-IV(10 Lectures)

Composition and nutritive value of fish.

Freezing, canning, dehydration and curing of fish and fish products.

Fish protein concentration.

Slaughter house by-products and their utilization.

Processing of meat, poultry, fish and their products.

Effect of processing on nutritive value of fish and fish products.

UNIT-V (6 Lectures)

Meat Food Product Order.

Chilling and aging of carcass.

Curing of meat.

Manufacture of frozen, canned and dehydrated meat.

Manufacture of sausages.

Manufacture of canned and dehydrated fish, Surimi etc.

Smoking of meat.

Visit to a processing industry

References

1.      Poultry Product Technology (Mountney)

2.      Principles of Meat Science (Forrest etal)

3.      Food Science (Potter)

4.      Fish processing (Gopakumar)