Course info

Intended Learning Outcomes

1. Identify ante and post-mortem handling practices that affect on meat quality

2. List microorganisms involved in spoilage of meat and egg and their effects

3. Describe procedures involved in processing of selected meat products

4. Conduct important tests in determining quality of eggs  

Course content

•      Slaughtering of farm animals

•      Dressing & cuts

•      Carcass quality

•      Physical, chemical composition & structure of meat & egg

•      Post mortem glycolysis, rigor mortis

•      Eating quality

•      Nutritional value and functional properties

•      Spoilage & microbiology

•      Storage, preservation & processing of meat & eggs

•      Utilization of by-products from meat industry

•      HACCP system in animal based food industry

 

Evaluation procedure

•       End Term Examination : 70%  

•       Continuous assessment : 30 %