Introduction To Meat, Marine, Poultry detailed syllabus for Food Technology (Food Tech) for 2021 regulation curriculum has been taken from the Anna Universities official website and presented for the Food Tech students. For course code, course name, number of credits for a course and other scheme related information, do visit full semester subjects post given below.
For Food Technology 5th Sem scheme and its subjects, do visit Food Tech 5th Sem 2021 regulation scheme. For Professional Elective-III scheme and its subjects refer to Food Tech Professional Elective-III syllabus scheme. The detailed syllabus of introduction to meat, marine, poultry is as follows.
Unit I
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Unit II
INTRODUCTION TO POULTRY 9
Definition of Poultry, Importance of Poultry Farming, and Poultry development in India. Present status and future prospectus of poultry Industry. Origin of the chicken and Classification of Poultry based on Genetics utility. Classification of chicken as per international standards. Commonly Occurring Anti-Nutrients, and Antibiotics in Poultry Feed Ingredients and its Effect on Egg and
Meat Nutrition.
Unit III
INTRODUCTION TO SEA FOOD 9
Introduction, Seafood spoilage, Seafood hazards, Pre-mortem handling, Post-mortem handling.
Unit IV
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Unit V
RECENT TRENDS IN MEAT PROCESSING 9
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. Postmortem changes of meat. Color, flavors, microbiology and spoilage factors of meat and meat products.
Course Outcomes:
At the end of the course the students would have the knowledge to
- Understand different variety of meats and its handling.
- Familiarize with the concept of meat processing.
- Get insights into basics of marine food processing.
- Understand the basics of poultry processing.
- Discuss egg processing and its related aspects.
Text Books:
- Govindan. T.K, Fish Processing Technology, Oxford and IBH Publishers, New Delhi, 1985.
- Lawrie, R.A. Meat Science, Second Edition. Pergamon Press, Oxford, UK. 1975.
- Stadelmen, W.J. and Cotterill, O.J., Egg Science and Technology , Second Edition, AVI, Westport, 1977.
Reference Books:
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For detailed syllabus of all the other subjects of Food Technology 5th Sem, visit Food Tech 5th Sem subject syllabuses for 2021 regulation.
For all Food Technology results, visit Anna University Food Tech all semester results direct link.