Course Details
Subject {L-T-P / C} : FP6532 : Livestock and Marine Product Processing { 3-0-0 / 3}
Subject Nature : Theory
Coordinator : Prof. Parag Prakash Sutar
Syllabus
Types of meat and its sources, composition, structure, of meat and meat products. Animal fat, muscle, bone and its modifiers. Antemortem and postmortem handling of animals. Slaughtering of animals and equipment, mechanical deboning, inspection and grading of meat. Modern abattoirs, slaughter-house and its features, abattoir design and layout, meat plant sanitation and safety, by-products utilization. Factors affecting post-mortem changes, properties and shelf life of meat. Spoilage factors of meat and meat products. Preservation of meat- dehydration, freezing, pickling, curing, cooking and smoking dehydration non-thermal preservation of meats – ionizing radiation, high pressure and freeze dehydration. Freezing and thawing of meat. Thermal meat tenderization and meat quality evaluation eating quality of meat and discoloration water-holding capacity and juiciness in cooked and uncooked meat texture and tenderness- definition and measurement, factors affecting texture and tenderness, artificial tenderizing. Processing and preservation of eggs, production of egg yolk and egg yellow powder. Poultry processing: Unit operations for various poultry products Fish processing: Unit operations for various fish products
Course Objectives
- To learn various processes and methods for processing of livestock, fish and marine product
Course Outcomes
Students will be able to understand the livestock and marine product processing and its applications in industries
Essential Reading
- R. A. Lawrie and David Ledward, Lawrie’s Meat Science, Woodhead Publishing
- Y. H. Hui, Handbook of Meat and Meat Processing, CRC Press
Supplementary Reading
- W.J. Stadelmen and O.J. Cotterill, Egg Science and Technology, CRC press
- P.J.Bechtel, Muscle as Food, Academic Press