Byproducts In Meat 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 byproducts in meat processing is as follows.
Unit I
Download the iStudy App for all syllabus and other updates.
Unit II
FISH BY PRODUCTS 9
Fish byproducts – production of fish meal, fish protein concentrate, fish protein hydrolyzate fish liver oil and fish silage; Production of chitin, chitosan; Production of non-food items from fish processing wastes.
Fishery by-products – Surimi- Introduction, fish muscle proteins, the surimi process, traditional and modern surimi production lines, quality of surimi products, comparison of surimi and fish mince products. Fish protein concentrates (FPC), fish protein extracts (FPE), fish protein hydrolysis (FPH)
Unit III
EGG PRODUCTS 9
Physical and Chemical changes in the stored Egg — Self life duration; Functional Properties of Egg; Egg Products — Egg Powder — Liquid Eggs — Restaurant Products; Industrial use of Eggs and Egg Products.
Unit IV
Download the iStudy App for all syllabus and other updates.
Unit V
MEAT ALTERNATIVES 9
History of meat alternatives, Plant based meat, Market for plant-based alternatives, Meat alternatives health benefits.
Course Outcomes:
At the end of the course the students would have the knowledge to
- Understand about the different by-products in different meat industries.
- Explain about the waste product utilization in meat industry.
- Assess the process technology for different meat by-products.
- Develop plant based meat and meat alternatives.
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:
Download the iStudy App for all syllabus and other updates.
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.