324311: Flesh Food Technology Syllabus for Food Technology 4th Sem K Scheme MSBTE PDF

Flesh Food Technology detailed Syllabus for Food Technology (FC), K scheme PDF has been taken from the MSBTE official website and presented for the diploma students. For Subject Code, Subject Name, Lectures, Tutorial, Practical/Drawing, Credits, Theory (Max & Min) Marks, Practical (Max & Min) Marks, Total Marks, and other information, do visit full semester subjects post given below.

For all other MSBTE Food Technology 4th Sem K Scheme Syllabus PDF, do visit MSBTE Food Technology 4th Sem K Scheme Syllabus PDF Subjects. The detailed Syllabus for flesh food technology is as follows.

Rationale

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Course Outcomes:

Students will be able to achieve & demonstrate the following COs on completion of course based learning

1. Describe structure, postmortem changes, processing of meat and their value added products.
2. Discuss the processing steps of poultry and their value added products.
3. Classify the types of fish, fish processing and their value added products.
4. Describe the chemistry of Egg and their value added.

Unit I

Meat and Meat Products 1.1 Slaughtering methods: Classes of meat, Definition of Slaughtering, Objective of Ante mortem examination of meat animals, Methods of slaughter- Scientific slaughter and Ritual slaughter. 1.2 Chemistry of meat: Structure of muscle tissues, Composition of meat, Post-mortem changes in meat, Tenderizing of meat, Curing of meat, Definition- Ageing, Meat color, Water-holding capacity, Marbling, and firmness. 1.3 Preservation of meat: Methods of freezing, Effect of freezing and thawing on meat quality, storage life (months) of meat and meat products at different temperature, Principles of – Curing, Smoking, canning, Dehydration, Irradiation. 1.4 Value added meat products: manufacture process- Burger, Meat nuggets, Meat ball, Meat pickle, SausageClassification, process of sausages.

Suggested Learning Pedagogie
Video Demonstratio Lecture Using Chalk-Board Presentations

Unit II

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Unit III

Fish and Fish Products 3.1 Introduction: Classification of Fish- anatomical, fat percentage, Composition and nutritive value, Judging the freshness of fish, Fish spoilage- microbiological, physiological, chemical. 3.2 Preservation of Fish: Drying, Freezing, Canning and Chemicals. 3.3 Manufacturing of Surimi: Definition of Surimi, Surimi process technology , Comminution process of frozen surimi slab- objectives of thawing, Salting, Continuous chopping, Production process of Crabsticks. 3.4 Value Added Fishery Products -Fish burgers, Fish marinades, Fish sausage, Fish soup powder, Fish sausages, Fish protein concentrates (FPC), Fish oil, Fish meal.

Suggested Learning Pedagogie
Video Demonstratio Lecture Using Chalk-Board Presentations

Unit IV

Egg and Egg products 4.1 Chemistry of Egg: Structure, Composition, Nutritive value, Egg quality- evaluation of egg quality, Egg grading, Egg storage, Spoilage of egg. 4.2 Processing of Egg: Pasteurization, Desugarization, Freezing, Dehydrated products- Egg powder, Whole egg powder, Egg yolk products and their manufacture, Packaging and storage. effect of heat on egg proteins.

Suggested Learning Pedagogie
Video Demonstratio Lecture Using Chalk-Board Presentations

List of Experiments:

For the complete Syllabus, results, class timetable, and many other features kindly download the iStudy App
It is a lightweight, easy to use, no images, and no pdfs platform to make students’s lives easier.
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Self Learning

Self-Learning

• 1.https://onlinecourses.swayam2.ac.in/nou24_ag06/preview

Micro Project

• 1. Comparative study based on moisture, meat color, procured from local market.
• 2.Collect the information of poultry processing industry and prepare a report on it.
• 3. Collect the information on egg transportation from poultry form to the local market.
• 4. Survey and collect information on types of fish available in local market

Assignment

• 1.Describe current status of poultry industry.
• 2. Describe the supply chain of egg from poultry farming.
• 3.Observe the frozen changes in meat/fish.

Term Work

• 1. Prepare journal for laboratory work

Laboratory Equipment

1. Hot air Oven Laboratory Hot air oven with standard specification temperature maximum 250 degree Cel. 10,11,13,16,17
2. Haugh testers of standard specification 18
3. Vernier Calliper standard specification 19
4. Egg candler tester standard specification 19,21
5. Physical Inspection table of standard specification 2,3,4,5,8,9,10,12,13,
6. Cutter of standard specification 2,3,4,5,8,9,10,12,13,
7. Spray dryer laboratory standard specification 22
8. Deep freezer of standard specification 3,4,6,7,9,16
9. Par frying of standard specification 4,5,9,10,17
10. Chopping machine of standard specification 4,9,12
11. Grinder machine of standard specification 4,9,12
12. Forming Machine of standard specification 4,9,12
13. Weighing Machine One digital weight balance up to 20 kg and one digital analytical balance upto 500gm maximum All

Learning Materials

For the complete Syllabus, results, class timetable, and many other features kindly download the iStudy App
It is a lightweight, easy to use, no images, and no pdfs platform to make students’s lives easier.
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Learning Websites

1. https://www.youtube.com/watch?v=gck27umVtzc Structure ,Composition & Nutritive Value Meat
2. https://www.youtube.com/watch?v=3-rjxE4cZlA Post Mortem Changes in Meat
3. https://www.youtube.com/watch?v=axX8bRClWzA Selection of Fish & Recipes with Fish
4. https://www.youtube.com/watch?v=dOYfOOxX1Wg&list=PL_a1TI5CC9 RF7pVVXa8zIK23Uz2C2O58c Status and scope of meat, fish and poultry industry in india
5. https://www.youtube.com/watch?v=2wwnPGj6WQc&list=PL_a1TI5CC9 RF7pVVXa8zIK23Uz2C2O58c&index=2 Composition and nutritive value of meat fr different
6. https://www.youtube.com/watch?v=wPKqyRkmYPg&list=PL_a1TI5CC9 RF7pVVXa8zIK23Uz2C2O58c&index=3 Muscle structure and composition
7. https://www.youtube.com/watch?v=11OzYqXQIi0&list=PL_a1TI5CC9 RF7pVVXa8zIK23Uz2C2O58c&index=4 Ante-mortem handling & inspection of me animals
8. https://www.youtube.com/watch?v=IrAQoGyyQLQ&list=PL_a1TI5CC9 RF7pVVXa8zIK23Uz2C2O58c&index=5 Post mortem muscle chemistry-1: loss of homeostasis & post mortem glycolysis
9. https://www.youtube.com/watch?v=Bg0IHzuEWUw&list=PL_a1TI5CC9 RF7pVVXa8zIK23Uz2C2O58c&index=6 Post mortem muscle chemistry-rigor morti aging of meat

For detail Syllabus of all other subjects of Food Technology, K scheme do visit Food Technology 4th Sem Syllabus for K scheme.

For all Food Technology results, visit MSBTE Food Technology all semester results direct links.