Meat, Fish and Poultry Processing Technology Food Tech 6th Sem Syllabus for B.Tech 2017 Regulation Anna Univ (Professional Elective IV) detail syllabus for Food Technology (Food Tech), 2017 regulation is collected from the Anna Univ official website and presented for students of Anna University. The details of the course are: course code (FD8010), Category (PE), Contact Periods/week (3), Teaching hours/week (3), Practical Hours/week (0). The total course credits are given in combined syllabus.
For all other food tech 6th sem syllabus for b.tech 2017 regulation anna univ you can visit Food Tech 6th Sem syllabus for B.Tech 2017 regulation Anna Univ Subjects. For all other Professional Elective IV subjects do refer to Professional Elective IV. The detail syllabus for meat, fish and poultry processing technology is as follows.
Course Objective:
- The course aims to develop the knowledge of students in the area of animal product processing and technology.
- This course will enable students to appreciate the application of scientific principles in the processing of these materials.
Unit I
For complete syllabus and results, class timetable and more pls download iStudy. Its a light weight, easy to use, no images, no pdfs platform to make students life easier.
Unit II
Meat Processing
Factors affecting post-mortem changes, properties and shelf-life of meat. Meat tenderization and Meat quality evaluation. Modern abattoirs, slaughter house and its features. Preservation of meataging, pickling, smoking. Dried and Cured meat. Canned meat, Frozen meat, Cooked and Refrigerated meat, Sausages.
Unit III
Fish Processing
Types of fish, composition, structure and spoilage factors of fish. Post-mortem changes in fish. Handling and transportation of fish. Bacteriology of fish, Chilling of fish, Freezing and Individual quick freezing. Canning and smoking operations, Salting and drying of fish, pickling. Radiation processing of fish and fish products. Seafood quality Assurance, Advances in fishery by products technology.
Unit IV
For complete syllabus and results, class timetable and more pls download iStudy. Its a light weight, easy to use, no images, no pdfs platform to make students life easier.
Unit V
Egg Processing
Structure, composition, nutritive value, calculation of nutritive value and functional properties of eggs, Factor affecting egg quality and measures of egg quality. Preservation of egg by different methods. Egg powder processing.
Course Outcome:
On completion of the course the students are expected to
- Be able to understand and identify the specific processing technologies used for meat and such foods and the various products derived from these materials.
- Grasp the changes in the composition of foods with respect to the type of processing technology used.
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.
References:
- Joseph Kerry, John Kerry and David Ledwood. “Meat Processing” , Woodhead Publishing Limited, England (CRC Press), 2002.
- Mead, G. “Poultry Meat Processing and Quality”, Woodhead Publishing, England, 2004.
- Wheaton, F.W. and Lawson, T.B., “Processing of Aquatic Food Products”, John Wiley and Sons Publishers, New York. 1985.
For detail syllabus of all other subjects of B.Tech Food Tech, 2017 regulation do visit Food Tech 6th Sem syllabus for 2017 Regulation.
Dont forget to download iStudy for latest syllabus and results, class timetable and more.