Technology of packing meat and marine products 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 technology of packing meat and marine products is as follows.
Unit I
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Unit II
PACKAGING OF COOKED MEATS AND MUCLE BASED PROCESSED FOODS 9
Cooked meats, Packaging requirements for muscle-based cooked food products, Consumer trends in food packaging, choosing packaging materials for cooked meat products, Packaging materials and forms used on cooked meat and muscle-based , convenience-style food products – Wrapping, Film packing, Tray packing, Vacuum packaging, MAP.
Unit III
PACKAGING OF FISH AND FISHERY PRODUCTS 9
MAP principles and importance for packaging fresh fish, Non-microbial effects of MAP, Effects of MAP on – fish spoilage, microbial safety of fish products, Application of MAP on fish and fishery products.
Unit IV
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Unit V
DEVELOPMENTS AND RECENT ADVANCES IN THE USE OF PACKAGING
MATERIALS FOR MEAT, FISH AND POULTRY 9
Over-wrapping / stretch-wrapping, Vacuum packaging, MAP, Boil and steam cooking packaging, Retort sterilized packaging, Smart packaging, Packaging with enclosed free-oxygen scavenging agent – Future trends.
Course Outcomes:
At the end of the course the students would have the knowledge to
- Demonstrate the packaging functions and evaluate its performance in food preservation of meat products.
- Utilize the various food grade packaging materials in meat industries.
- Comprehend the functions of advanced packaging methods for meat, fish and poultry byproducts.
- Apply the packaging and labelling regulations while designing the packaging system for meat, marine and poultry products.
Text Books:
- J.P.Kerry and J.F.Kerry., Processed meats – Improving, safety, nutrition and quality., Woodhead Publishing Limited., 2011.
- Ioannis S.Boziaris., Seafood Processing – Technology, Quality and Safety. IFST Advances in Food Science, Wiley., 2014.
- Jhari Sahoo., Textbook on Meat, Poultry and Fish Technology, Astral International Private Limited., 2016.
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.