Login Create Account

Back to Course Catalog

HTM519Agricultural Sciences2 Unitsintermediate

Meat, Fish Science and Technology

This course provides a comprehensive exploration of meat, fish, and poultry science and technology. It covers essential concepts including meat anatomy, post-mortem changes, sanitation practices, and preservation techniques. Students will learn about the composition of various meats, fish, and poultry, and the factors affecting their quality. The course also delves into modern sterilization methods, meat preparation techniques, and the production of various meat, fish, and poultry products. Emphasis is placed on hygiene, quality control, and preservation methods to ensure food safety.

Generate AI Study Notes

Transform this course into personalized study materials with AI

120h

Study Time

13

Weeks

9h

Per Week

basic

Math Level

Course Keywords

Meat ScienceFish TechnologyPoultry ProcessingFood PreservationMeat Hygiene

Course Overview

Everything you need to know about this course

Course Difficulty

Intermediate Level

Builds on foundational knowledge

65%

intermediate

➕

Math Level

Basic Math

🔬

Learning Type

Hands-on Practice

Course Topics

Key areas covered in this course

1

Meat Anatomy

2

Post-Mortem Changes

3

Sanitation in Meat Processing

4

Meat Preservation Techniques

5

Fish Processing

6

Poultry Processing

Total Topics6 topics

Ready to Start

No specific requirements needed

This course is designed to be accessible to all students. You can start immediately without any prior knowledge or specific preparation.

Assessment Methods

How your progress will be evaluated (3 methods)

Assignments

Comprehensive evaluation of course material understanding

Written Assessment

Tutor-Marked Assessments

Comprehensive evaluation of course material understanding

Written Assessment

Final Examination

Comprehensive evaluation of course material understanding

Written Assessment

Career Opportunities

Explore the career paths this course opens up for you

Food Quality Control Officer

Apply your skills in this growing field

Meat Processing Technician

Apply your skills in this growing field

Fishery Technologist

Apply your skills in this growing field

Slaughterhouse Manager

Apply your skills in this growing field

Food Safety Inspector

Apply your skills in this growing field

Industry Applications

Real-world sectors where you can apply your knowledge

Meat Processing IndustryFisheries and AquacultureFood ManufacturingFood Safety and InspectionHospitality and Tourism

Study Schedule Beta

A structured 13-week journey through the course content

Week

1

Module 1: Concepts, Anatomy, and Changes Occurring in Meat

2h

Unit 1: Definition, Categories and Chilling of Meat

2 study hours

•Define meat and its categories.
•Understand the chilling process and its importance.
•Identify different types of meat and their storage periods.
•Practice proper handling techniques for raw meat.

Week

2

Module 1: Concepts, Anatomy, and Changes Occurring in Meat

3h

Unit 2: Anatomy, Physiology and Histology of Domestic Animals

3 study hours

•Describe the anatomy, physiology, and histology of domestic animals.
•Explain the primary composition of meat.
•Understand the process of livestock slaughtering.
•Discuss different parts of the carcass muscle and tenderization.

Week

3

Module 1: Concepts, Anatomy, and Changes Occurring in Meat

3h

Unit 3: Attainment of Optimum Quality and Biochemical Changes in Meat

3 study hours

•Assess the quality of meat based on various factors.
•Understand the biochemical changes during the conversion of muscle to meat.
•Analyze the effects of fat, storage, and stress on meat quality.
•Discuss the importance of standard procedures in meat processing.

Week

4

Module 2: Sanitation in Meat Establishments and Preserving Techniques

3h

Unit 1: Sanitary Requirement of Meat and Meat Products

3 study hours

•Identify sanitary requirements for meat and meat products.
•Understand prohibitions for meat establishments.
•Evaluate the qualities of establishments for meat processing.
•Discuss building specifications and equipment recommendations.

Week

5

Module 2: Sanitation in Meat Establishments and Preserving Techniques

3h

Unit 2: Prohibitions for Meat Establishments

3 study hours

•Understand the regulations for handling prohibited meats.
•Discuss meat storage requirements and destinations.
•Analyze the modes of transport for meat.
•Explain meat sterilization and staining processes.

Week

6

Module 2: Sanitation in Meat Establishments and Preserving Techniques

6h

Unit 3: Qualities of Establishment for Meat Processing

3 study hours

•Evaluate the qualities of establishments for meat processing.
•Understand the design of slaughterhouses and sanitary conditions.
•Discuss the duties of inspectors in meat processing.
•Explain the disposal of inedible meat products.

Unit 4: Different Ways of Preserving Meat

3 study hours

•Identify different ways of preserving meat.
•Understand the role of meat curing agents.
•Discuss the use of chemical additives and natural smoke.
•Explain heat treatment and drying methods.

Week

7

Module 3: Differences Between Various Meats and Their Preparation

3h

Unit 1: Composition of various aspects of beef, pork, lamb and meat sterilization

3 study hours

•Compare the composition of beef, pork, and lamb.
•Understand the differences in age, weight, fat, and bone.
•Analyze the color of muscle tissues from different animals.
•Explain the meaning and measurement of rancidity in meat.

Week

8

Module 3: Differences Between Various Meats and Their Preparation

3h

Unit 2: Meat Preparations

3 study hours

•Describe meat-cutting equipment.
•Understand the cutting of different meats, including beef, pork, and lamb.
•Explain splitting and dressing the carcass of cattle.
•Discuss bone-in and muscle-boning methods.

Week

9

Module 4: Slaughtering of Animals and Products Derived from the Carcasses

6h

Unit 1: Slaughtering of Animals

3 study hours

•Understand slaughtering appliances and principles of stunning.
•Explain bleeding with and without stunning.
•Discuss procedures for removing hair from animals.
•Analyze scalding and de-hiring processes.

Unit 2: Methods of Preparing Meat

3 study hours

•Analyze the effects of cooking and broiling on meat.
•Understand roasting and pan-frying techniques.
•Discuss braising and simmering methods.
•Explain temperature control in meat cookery.

Week

10

Module 5: Processing and Preservation of Fish and Fish Products

3h

Unit 1: Characteristic of Fish

3 study hours

•Understand the characteristics of fish.
•Analyze the structure of skeletal muscles and nutrient composition.
•Explain the proximate composition of fish.
•Discuss the causes of fish spoilage and detection methods.

Week

11

Module 5: Processing and Preservation of Fish and Fish Products

3h

Unit 2: Handling of Harvested Fish

3 study hours

•Assess the freshness of fish.
•Understand chilling and butchering processes.
•Explain heating, freezing, and water activity control.
•Discuss curing and smoking techniques.

Week

12

Module 5: Processing and Preservation of Fish and Fish Products

3h

Unit 3: Fish Products Used As Ingredients

3 study hours

•Understand products obtained from whole fish, including minced fish flesh.
•Analyze fermented fish products and fish protein hydrolysate.
•Discuss fish silage and fish fillet production.
•Explain products obtained from defatted fish, including fish protein concentrate and fish meal.

Week

13

Module 6: Processing and Preservation of Poultry and Pultry Products

6h

Unit 1: Processing of Poultry Meat

3 study hours

•Understand the basic steps for processing poultry.
•Explain killing, defeathering, evisceration, and chilling processes.
•Analyze the microbiology of poultry meat.
•Discuss preservation methods for poultry meat.

Unit 2: Factors Affecting Quality of Poultry Meat and products derived from poultry meat

3 study hours

•Analyze factors affecting the quality of poultry meat, including appearance, texture, and flavor.
•Understand products derived from poultry meat, such as sausages and marinated poultry.
•Discuss storage periods, cooking temperatures, and nutritive values of poultry meat.
•Explore egg technologies and products derived from eggs.

This study schedule is in beta and may not be accurate. Please use it as a guide and consult the course outline for the most accurate information.

Course PDF Material

Read the complete course material as provided by NOUN.

Access PDF Material

Study Tips & Exam Preparation

Expert tips to help you succeed in this course

1

Create detailed summaries of each unit, focusing on key definitions and processes.

2

Develop flowcharts illustrating the steps in meat, fish, and poultry processing.

3

Practice identifying meat cuts and assessing quality based on appearance, texture, and odor.

4

Review relevant regulations and guidelines for meat and fish handling and preservation.

5

Focus on understanding the biochemical changes occurring in meat post-mortem.

6

Prepare by reviewing all self-assessment exercises and related content.

7

Create flashcards for key terms and definitions related to food safety and preservation.

8

Practice time management by simulating exam conditions and allocating time to each question.

Related Courses

Other courses in Agricultural Sciences that complement your learning

Statistics And Research Method

Ruminant Animal Production

Fertilizer Technology

View All Agricultural Sciences Courses