BFT061 Technology of Animal Foods Syllabus — AKTU 2024-25

Syllabus

5 units · 42 lecture hours

Unit1

8 hrs

Ante-mortem examination of meat animals, Scientific slaughtering; Meat cuts and portions of meat,Post mortem changes in meat
Conversion of muscle to meat; Colour of meat; Composition and nutritional value, Meat microbiology and safety.

Unit2

8 hrs

Meat processing curing and smoking; Fermented meat products (sausages and sauces);
Frozen meat & meat storage. Beef Mutton, Pork Sausages and other meat products.

Unit3

10 hrs

Poultry processing, Canning of poultry products.
Structure, composition and Nutritional and Functional characteristics of Egg. Causes of deterioration of quality of egg, Preservation and Processing of Egg.
Manufacturing of egg white, Egg yolk and Whole Egg solids/powder.

Unit4

8 hrs

Classification of fresh water fish and marine fish; Commercial handling, storage and transport of raw fish. Average composition of fish; Freshness criteria, quality assessment of fish; Spoilage of fish.
Methods of processing and preservation of fish- Canning, Freezing, Drying, Smoking and Curing. Fish products – fish meal, fish protein concentrate, fish liver oil, fish sauce and surimi; Fish processing industries in India.

Unit5

8 hrs

Meat plant hygiene – GMP and HACCP. By-products from meat industries and their utilization; Meat industries in India. Production of Chitin, Chitosan; Production of non-food items from fish processing wastes.
Byproduct Utilization – commercial processing of lecithin and other egg solids, Utilization of egg-derived products as food ingredients; Fertilizer from shells.

Course Objectives3 points

To give the students an understanding of the nutritional value, processing, and storage characteristics of meat, poultry and fish as food
To provide knowledge regarding the manufacture of Food Products from these sources
To provide information about quality control and by-product utilization of the meat, poultry and fish industry.

Course Outcomes (COs)6 outcomes

After completion of the course student will be able to:

CO1Understand the ante-mortem and postmortem factors affecting the quality of meat produced.
CO2Understand the processing and preservation technology involved in industrial manufacture of meat.
CO3Understand the processing technology involved in industrial manufacture of poultry and fish products
CO4Understand the composition , properties of egg and technology of egg based products
CO5Be able to understand various quality and safety aspects of meat, poultry and fish processing industry.
CO6Understand the technology of by-product utilization in meat, poultry and fish industry Bloom’s POs 1: Slight (Low) 2: Moderate (Medium) 3: Substantial (High) “-”: No Correlation PO1 PO2 PO3 PO4 PO5 PO6 PO7 PO8 PO9 PO10 PO11 PO12

Year of Publication /Reprint
G.J.Mountney, Poultry Products Technology , 3rd Edition, CRC Press 2017
R. A. Lawrie, David Ledward: Meat Science, Wood head Publishing 2017
F.Toldra, Lawries’s Meat Science, 9th Edition, . Woodhead Publishing 2022
Bremner HA , Safety and Quality Issues in Fish Processing, Woodhead Publishing 2002

This subject is on page 32, 33 of the original AKTU PDF.