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Meat Processing , Packaging, Quality Control And Marketing

  •  Units 5
  •  Lessons 44
  •  No. of Downloads 609
  •  Course Type Post Graduate
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Syllabus

Factors affecting fresh meat quality, ageing, basic principles of preservation, chilling, freezing, thermal processing, dehydration, irradiation and use of chemicals and antibiotics; meat curing and smoking..

Factors affecting fresh meat quality

Learning Packages
Lesson Content Assignment Fill Up's Long Q&A MCQ's Short Q&A True/False PDF Presentation

Ageing of meat

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Lesson Content Assignment Fill Up's Long Q&A MCQ's Short Q&A True/False PDF Presentation

Basic Principles of preservation of meat

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Lesson Content Assignment Fill Up's Long Q&A MCQ's Short Q&A PDF Presentation

Preservation of meat by temperature control: Chilling and freezing

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Lesson Content Assignment Fill Up's Long Q&A MCQ's Short Q&A True/False PDF Presentation

Preservation of meat by temperature control: Thermal processing

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Lesson Content Assignment Fill Up's Long Q&A MCQ's Short Q&A True/False PDF Presentation

Preservation of meat by moisture control

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Lesson Content Assignment Fill Up's Long Q&A MCQ's Short Q&A True/False PDF Presentation

Preservation of meat by Irradiation

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Lesson Content Assignment Fill Up's Long Q&A MCQ's Short Q&A True/False PDF Presentation

Use of chemicals and antibiotics in preservation of meat

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Lesson Content MCQ's PDF Presentation

Curing of Meat

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Lesson Content Assignment Fill Up's Long Q&A MCQ's Short Q&A True/False PDF Presentation

Smoking of meat

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Lesson Content True/False Assignment Fill Up's Long Q&A MCQ's Short Q&A PDF Presentation
Syllabus

Comminuted meat; preparation of various kinds of fresh and cooked meat products-Canning – Heat processing – Sausages – Ham, Bacon, Tandoori- Barbecueing of Poultry.Senses of taste and olfaction-factors influencing sensory measurements, physical and chemical properties related to sensory evaluation, types of sensory panels, discriminate and descriptive testing.

Meat Processing and Comminuted Meat Products

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Lesson Content Assignment Fill Up's Long Q&A MCQ's Short Q&A True/False PDF Presentation

Preparation of Various Kinds of Fresh and Cooked Meat Products

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Lesson Content Assignment Fill Up's Long Q&A MCQ's Short Q&A True/False PDF Presentation

Heat Processing-Canning of Meat

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Lesson Content Assignment Fill Up's Long Q&A Short Q&A True/False PDF Presentation MCQ's

Sausages

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Lesson Content Assignment Fill Up's Long Q&A MCQ's Short Q&A True/False PDF Presentation

Ham and Bacon

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Lesson Content Assignment Fill Up's Long Q&A MCQ's Short Q&A True/False PDF Presentation

Processing of Convenience Poultry Products-Tandoori and Barbecuing of Poultry

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Long Q&A Short Q&A MCQ's Fill Up's Assignment PDF Presentation

Basics in Sensory Evaluation of Meat and Meat products

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Lesson Content Assignment Fill Up's Long Q&A MCQ's Short Q&A True/False PDF Presentation

Objective Methods of Sensory Evaluation

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Lesson Content Assignment Short Q&A Fill Up's Long Q&A True/False MCQ's PDF Presentation

Subjective Methods of Sensory Evaluation

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Lesson Content Assignment MCQ's Short Q&A True/False PDF Presentation Long Q&A Fill Up's
Syllabus

Meat adulteration and substitution – Different techniques for meat speciation – Agar gel immuno diffusion techniques – Démonstration of CIE, IEF, ELISA, PCR

Adulteration and substitution of meat

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Lesson Content Assignment Fill Up's Short Q&A Long Q&A True/False PDF Presentation MCQ's

Techniques for meat speciation

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Assignment Fill Up's Long Q&A Short Q&A MCQ's True/False PDF Presentation Lesson Content

Traceability of meat

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Immunological techniques for meat species identification

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Lesson Content Assignment MCQ's Short Q&A Long Q&A True/False True/False PDF Presentation

Electrophoretic methods for meat species identification

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Enzyme Linked Immunosorbent Assay (ELISA) for detection of meat adulteration

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Polymerase Chain Reaction (PCR) and meat authentication

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Species detection in meat using spectral analysis

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Lesson Content Lesson Content Assignment Fill Up's Long Q&A MCQ's Short Q&A True/False PDF Presentation

Application of proteomics in meat science and speciation

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Lesson Content Assignment Fill Up's Long Q&A MCQ's Short Q&A True/False PDF Presentation
Syllabus

Principles of packaging- Product characteristics affecting packaging requirements; packaging material and their characteristics - different methods of packaging meat – Vacuum packaging – MAP – Retort pouch processing.

Packaging of Meat and Meat Products

Learning Packages
Lesson Content Assignment MCQ's Fill Up's Short Q&A Long Q&A PDF Presentation True/False

Meat and Meat Product Characteristics Influencing Packaging Requirements

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Lesson Content Assignment Short Q&A Long Q&A Fill Up's True/False PDF Presentation MCQ's

Properties and Types of Packaging Materials

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Different Methods of Packaging of Meat and Meat Products

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Lesson Content Assignment True/False MCQ's Short Q&A PDF Presentation Long Q&A Fill Up's

Vacuum Packaging of Meat and Meat Products

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Lesson Content Assignment Fill Up's Long Q&A MCQ's Short Q&A True/False PDF Presentation

Modified Atmosphere Packaging (MAP) of Meat and Meat Products

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Lesson Content Assignment Fill Up's Long Q&A Short Q&A True/False PDF Presentation MCQ's

Advances in Packaging of Meat and Meat Products

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Lesson Content Assignment Fill Up's PDF Presentation Short Q&A Long Q&A MCQ's True/False

Retort Pouch Processing of Meat and Meat Products

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Lesson Content Assignment MCQ's Short Q&A Long Q&A True/False PDF Presentation Fill Up's
Syllabus

Marketing of meat, setting up of a meat retailing unit and other meat merchandising practices. MFPO, BIS Standards for meat products.National and international specifications and standards.

Marketing of Meat

Learning Packages
Lesson Content Assignment Fill Up's MCQ's Long Q&A Short Q&A True/False PDF Presentation

Meat Pricing Systems

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Lesson Content Assignment Fill Up's Long Q&A MCQ's Short Q&A True/False PDF Presentation

Setting up of a Meat Retail Unit

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Meat Merchandising Practices

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Meat Display systems

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Lesson Content Assignment Fill Up's Short Q&A True/False PDF Presentation Long Q&A MCQ's

MFPO/ FSSAI

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Lesson Content Assignment Fill Up's Long Q&A MCQ's Short Q&A True/False PDF Presentation

FSSAI Standards for meat products

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Lesson Content Assignment Fill Up's Long Q&A MCQ's Short Q&A PDF Presentation True/False

National and International Specification and Standards

Learning Packages
Lesson Content Assignment Fill Up's Long Q&A MCQ's Short Q&A True/False PDF Presentation