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  • TECHNOLOGY OF MEAT, FISH AND POULTRY PRODUCTS - Practical

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    b_danish2
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    The document lists 17 practicals related to meat, poultry, eggs, and fish processing and quality evaluation. Some of the practicals involve demonstrating slaughtering techniques and cuts of meat, preparing various meat products, cutting meat, making sausages, calculating egg sizes and properties, preparing poultry products, and preserving and pickling meat, fish, and eggs. Many of the practicals include determining quality attributes or processing specific animal products.

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    TECHNOLOGY OF MEAT, FISH AND POULTRY PRODUCTS- Practical

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    The document lists 17 practicals related to meat, poultry, eggs, and fish processing and quality evaluation. Some of the practicals involve demonstrating slaughtering techniques and cuts of meat, preparing various meat products, cutting meat, making sausages, calculating egg sizes and properties, preparing poultry products, and preserving and pickling meat, fish, and eggs. Many of the practicals include determining quality attributes or processing specific animal products.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as DOC, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    147 views2 pages

    TECHNOLOGY OF MEAT, FISH AND POULTRY PRODUCTS - Practical

    Uploaded by

    b_danish2
    The document lists 17 practicals related to meat, poultry, eggs, and fish processing and quality evaluation. Some of the practicals involve demonstrating slaughtering techniques and cuts of meat, preparing various meat products, cutting meat, making sausages, calculating egg sizes and properties, preparing poultry products, and preserving and pickling meat, fish, and eggs. Many of the practicals include determining quality attributes or processing specific animal products.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as DOC, PDF, TXT or read online from Scribd
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    of 2

    LIST OF PRACTICALS

    1. Demonstration of slaughtering and different cuts in a slaughter house

    Slaughtering

    Cuts in slaughtering

    2. Preparation of different types of meat products and their quality evaluation

    Different Meat Products

    Quality Evaluation of Meat Products

    3. Cutting of meat

    4. Preparation of sausages

    5. Calculation of shape and size index of egg

    Shapes of Egg

    Size Index of Eggs

    6. Preparation of ready to cook poultry

    7. Retail cuts of dressed chicken

    8. Calculation of hogg unit of egg

    9. Measurement of air cell of egg

    10. Determination of effect of temperature on coagulation of egg protein

    11. Determination of moisture and solid content of different egg constituents

    Moisture Content

    Solid Content

    12. Determination of specific gravity of eggs

    13. Preparation of egg powder

    14. Preparation of fish, meat and egg pickle


    Fish Pickle

    Meat Pickle

    Egg Pickle

    15. Candling and grading of eggs

    Candling of eggs

    Grading of eggs

    16. Iron sulphide formation in cooked eggs

    17. Preservation of whole egg

    18. Visit to slaughter houses and abattoir

    19. Demonstration of filtering & staking of fish

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