Syllabus For The Subject Technology of Meat, Poultry & Eggs

 Technology of Meat, Poultry & Eggs

 

CONTENTS

PART I POULTRY: BIOLOGY TO PREMORTEM STATUS

1 Poultry Biology, Classification, and Trade Descriptions

2 Competitive Exclusion Treatment in Poultry Management

3 Premortem Handling

4 Transportation to the Slaughterhouse

 

PART II SLAUGHTERING AND CUTTING

5 Slaughterhouse Building and Facility Requirements

6 Slaughtering Equipment and Operations

7 Poultry Carcass Evaluation and Cutting

8 Official Control of Slaughterhouses and Processing Plants

9 Poultry Packaging

10 Kosher Laws in Food Processing

11 Food Production from the Halal Perspective

 

 

PART III PRESERVATION: REFRIGERATION AND

FREEZING

 

12

Biochemical Changes During Onset and Resolution of Rigor

Mortis Under Ambient Temperature

13

Physicochemical Changes During Freezing and Thawing of

Poultry Meat

14

Low-Temperature Storage of Poultry

15

Engineering Principles of Freezing

16

Quality of Frozen Poultry

17

Quality of Refrigerated Poultry

18

Refrigeration Equipment and Operations

19

Freezing Equipment and Operations

20

Refrigeration and Freezing in Central Facilities and Retail

Stores

21

Refrigeration and Freezing in Industrial Food Facilities

(Hospitals, Restaurants, Factories)

 

PART IV PRESERVATION: HEATING, DRYING, CHEMICALS,

AND IRRADIATION

 

22

Heating, Drying, and Chemical

23

Irradiation

 

PART V COMPOSITION, CHEMISTRY, AND SENSORY

ATTRIBUTES

 

24

Quality Characteristics of Poultry Products

25

Chemical Composition and Nutritional Content of Raw

Poultry Meat

26

Poultry Meat Tenderness

27

Pale, Soft, and Exudative Poultry Meat

PART VI EGGS

28

Nutritional and Health Attributes of Eggs

29

 

Functional Properties of Egg Components in Food Systems

PART VII

 

SANITATION AND SAFETY

30

Chemical Residues: Pesticides and Drugs (β-Agonists andAntibiotics)

31

Factors Affecting Microbial Growth in Fresh Poultry

32

Basic Principles of the HACCP System in the Poultry Industry

33

HACCP in Poultry Slaughterhouses

34 Online Inspection

35

Poultry-Related Foodborne Disease

36

Poultry-Related Foodborne Diseases in Central and South

America

37

Overview of Poultry Processing and Workers’ Safety

 

38

Poultry-Processing Industry and eTool

Index

 

 

 

 

 

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