Meat and Poultry Processing 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 meat and poultry processing is as follows.
Unit I
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Unit II
SLAUGHTERING AND CUTTING 9
MEAT: Basic preparatory procedures (culmination, emulsification, pre-blending). Cured and smoked meats. Ante mortem handling, slaughtering of animals, modern abattoirs, Abattoir -Definition and construction. Slaughter house and its features. Mechanical deboning, inspection and grading of meat. Post-mortem changes of meat. Meat tenderization – natural and artificial.
POULTRY: Slaughterhouse Building and Facility Requirements, Slaughtering Equipment and Operations, Poultry Carcass Evaluation and Cutting, Official Control of Slaughterhouses and Processing Plants, Poultry Packaging, Food Production from the Halal Perspective.
Unit III
DIVERSIFIED POULTRY 9
Ducks and Geese – Introduction, Advantages, classification, Ducks rearing system; Quails – Origin and domestication, Advantages of Quail farming; Guinea fouls – Varieties and importance of Guinea fowl farming in India; Turkeys – Turkey farming in India, Varieties.
Unit IV
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Unit V
EGGS 9
Structure, composition, nutritive value, calculation of nutritive value and functional properties of eggs, Reasons for dirty eggs — Remedies, Nutritional and Health Attributes of Eggs, Functional Properties of Egg Components in Food Systems; Estimation of External and Internal Quality of Chicken Egg — Factors affecting the quality of Eggs.
Course Outcomes:
At the end of the course the students would have the knowledge to
- Understand and identify the specific processing technologies used for meat and marine products.
- Familiarize with quality evaluation techniques of rmeat and marine products..
- Interpret the changes in the composition of foods with respect to the type of processing technology used.
- Aware of Feed, Breed Management on production and quality Get through Pre and Post slaughter handling techniques
- Capable of detailed understanding the detailed process flow of value added products from poultry species.
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.
- Isabel Guerrero- Legarreta, “Handbook of Poultry Science and Technology”, Wiley, 2010.
- Jhari Sahoo, “Textbook on Meat, Poultry and Fish technology”, Daya Publishing House, 2016.
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.