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Fresh Meat Technology

  •  Units 2
  •  Lessons 18
  •  No. of Downloads 319
  •  Course Type Post Graduate
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Syllabus

History and development of meat science and meat industry, current trends and prospects of meat industry-Structure and chemistry of animal tissues, muscle functions and postmortem changes- Rigor mortis – Effect of transport on meat quality – its veterinary and clinical importance – PSE and DFD in meat quality – Conversion of muscle to meat.

History,Trends and prospects of meat industry

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Animal Tissues - Connective tissue

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Skeletal muscle structure

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Chemical Composition and function of muscle

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Assignment Fill Up's Lesson Content MCQ's PDF Presentation

Conversion of muscle to meat- Postmortem changes in muscle

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Conversion of muscle to meat- Post rigor changes

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Conversion of muscle to meat- affecting factors

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Conversion of muscle to meat- abnormal postmortem changes

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Assignment Fill Up's Lesson Content MCQ's PDF Presentation
Syllabus

Composition, nutritional content and general quality characterization and evaluation of meat and its products- meat microbiology –Factors affecting quality of meat – Essential nutrients in meat and poultry meat – Tenderization. Chemical residues in meat meat and their effects on the health of the consumer.

Structure of muscle

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

Composition and nutritional component of meat

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

Essential Nutrients in meat and poultry meat

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

Meat quality parameters

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

Quality evaluation of meat and its product

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

Pre-slaughter factors affecting meat quality

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

Post-mortem factor affecting meat quality

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

Tenderization

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

Chemical residue in meat and their effects on health of the consumer

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

Meat Microbiology

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