Meat, Fish Science and Technology

1. Explain the anatomy and physiology of meat animals.
2. Apply proper sanitation practices in meat establishments.
3. Utilize various meat preservation techniques.
4. Assess the quality of meat, fish, and poultry products.
5. Identify and control factors affecting meat quality.
6. Describe the processing and preservation of fish and poultry.

13 weeks, about 47 hours in total. Yours will differ.

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

   • Unit 1: Definition, Categories and Chilling of Meat · 2 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..

2. Week 2Module 1: Concepts, Anatomy, and Changes Occurring in Meat

   • Unit 2: Anatomy, Physiology and Histology of Domestic Animals · 3 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..

3. Week 3Module 1: Concepts, Anatomy, and Changes Occurring in Meat

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

4. Week 4Module 2: Sanitation in Meat Establishments and Preserving Techniques

   • Unit 1: Sanitary Requirement of Meat and Meat Products · 3 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..

5. Week 5Module 2: Sanitation in Meat Establishments and Preserving Techniques

   • Unit 2: Prohibitions for Meat Establishments · 3 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..

6. Week 6Module 2: Sanitation in Meat Establishments and Preserving Techniques

   • Unit 3: Qualities of Establishment for Meat Processing · 3 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 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..

7. Week 7Module 3: Differences Between Various Meats and Their Preparation

   • Unit 1: Composition of various aspects of beef, pork, lamb and meat sterilization · 3 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..

8. Week 8Module 3: Differences Between Various Meats and Their Preparation

   • Unit 2: Meat Preparations · 3 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..

9. Week 9Module 4: Slaughtering of Animals and Products Derived from the Carcasses

   • Unit 1: Slaughtering of Animals · 3 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 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..

10. Week 10Module 5: Processing and Preservation of Fish and Fish Products

    • Unit 1: Characteristic of Fish · 3 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..

11. Week 11Module 5: Processing and Preservation of Fish and Fish Products

    • Unit 2: Handling of Harvested Fish · 3 hours

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

12. Week 12Module 5: Processing and Preservation of Fish and Fish Products

    • Unit 3: Fish Products Used As Ingredients · 3 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..

13. Week 13Module 6: Processing and Preservation of Poultry and Pultry Products

    • Unit 1: Processing of Poultry Meat · 3 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 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..