PRACTICAL AND

METHODS
MANUAL

(MEAT SCIENCE AND TECHNOLOGY/ FTE 3353)

COURSE CO-ORDINATOR: DR. MOHAMMAD MIJANUR RAHMAN

SENIOR LECTURER: DR. NURHANAN BINTI ABDUL RAHMAN

FACULTY OF AGRO-BASED INDUSTRY

UNIVERSITI MALAYSIA KELANTAN

 INDEX

CONTENTS PAGE

Part 1 – Rules of Conduct and General Safety ……………………………………….3-4

Part 2 – Writing up Practical Reports ………………………………………………...5-6

Part 3 – Lab Practical

Lab 1: Demonstration and isolation of edible and inedible portion of the carcass………. 7-10

Lab 2: Identification of meat from different species by observing the physical properties
and by measuring the iodine value of supplied fat samples…….................................11-15

Lab 3: Assessment of meat quality by determination of pH and water holding

capacity…………………………....................................................................................16-17

Lab 4: Marinating of meat for preservation

Lab 5: Texture profile analysis of meat: texture and colour ......................................18--21

Lab 6: Texture and colour of meat ……………………………………………………...…...22

Lab 6: If any………………… .........................................................................................23

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 RULES OF CONDUCT AND GENERAL SAFETY

Many chemicals used in some course may be dangerous for humans and animals. As a result,
certain rules are necessary to avoid the cause of contamination or injuries to yourself or other.
Anyone who chooses to disregard these rules or exhibits carelessness that endangers others
may be subjected to immediate dismissal from the laboratory. If doubt arises as to the
procedure involved in conducting a particular work, consult your lecturer/instructor. Each
student is responsible for the following rules:

1. Students must always wear a laboratory coat and covered shoes during the
practical.
2. Place all extra clothing, unnecessary books, purses, bags and other things in an
appropriate place. The laboratory work area must be kept free of articles not actually
in use.
3. Eating, drinking and smoking are forbidden at all times in the laboratory.
4. Long hair should be tied back to minimize fire hazard and contamination.
5. Some of the chemicals employed in various exercises can be hazardous if not handled
properly. Be certain to observe the precautions noted in the exercise and by your
instructor/lecturer.
6. To avoid burns, beware of Bunsen burners. Immediately report all cuts, injuries as
well as breakages to your instructors/lecturers.
7. Microscopes must be handled with care. Return each microscope to the correct
place after cleaning any oil off the lenses.
8. Return all reagents, cultures and glassware to their proper places.
9. Avoid contamination of the benches, floor and wastebaskets.
10. Please tidy up your place bench. You SHOULD NOT expect instructors or
technicians to do this for you.
11. Clean your work area (laboratory bench) with a disinfectant or 70% alcohol before
and after each laboratory period.
12. Label all experimental material with your (Name, Date, Exercise number and
Group)
13. Place all discarded cultures, petri dishes and contaminated glassware into the
specified containers. Do not let unwanted and unneeded materials accumulate.
14. Students should take note where all the safety features are located in the
laboratory to make it easier during emergency soap if possible.

3
All laboratory work can be done more effectively and efficiently if the subject matter is
understood before coming to the laboratory. To accomplish this, read the experiment several
times before the laboratory begins. Know how each exercise is to be done and what principles
it is intended to convey. Also, read the appropriate sections in your textbook that pertains to
the experiment being performed. This will save you much time and effort during theactual
laboratory period. All laboratory experiments will begin with a brief discussion by your
instructor of what is to be done, the location of materials, and other important information. Feel
free to ask questions if you do not understand the instructor/lecturer or the principles involved.
Much of the work in the laboratory is designed to be carried out in groups or with a partner.
This is to aid in coverage of subject matter, to save on time, expense and to encourage
discussion of data and results.

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 WRITING UP PRACTICAL REPORTS

Formal laboratory reports contain the following section:

1. Introduction
The text of the report begins with an introduction. In general terms, this tells the reader
what you intend to do and why you intend to do it. Example: it states the objectives of
the experiment. You should point out exactly what ideas or principles you are
investigating and if necessary include general background information might be useful
to the reader.

2. Materials and Methods

The method section should not simply be a repeat of the instruction in the manual but
should outline what you did. You need to describe your procedure in such a way that
others can easily follow it. Make sure you write down the procedure you followed in
your own words.

3. Results and Discussion

This section should summarize the outcome of your experiment. It will consist of
primarily data and calculations. The data is organized into tables and graphs. Graphs,
drawings and sketches are called figures. Although tables and figures are labeled with
descriptive titles, you should refer to them by a number in the body of your text. For
example, when you discuss your tables and graphs you mention Table 1, etc. You
should then interpret the results of your experiment for your reader. You should explain
what the results mean and mention any weakness in the plan of the experiment or the
methods that you used. The effects of the experimental uncertainties recorded in the
results section are discussed in relation on how they affect the final outcome of the
experiment. Any questions should be answered in this section.

4. Conclusion
The conclusion is usually only a paragraph stating the outcome of your experiment and
acts as a summary of the results and discussion section. It should relate to the initially
set out objectives spelled out at the beginning of the report.

5. References
The final section tells your reader where to find sources of information you cited in the
text. At the end of your report, give a complete reference list presented in the style of a
journal. E.g:

5
a) Journal/ article
Geok, L.P., Razak, C.N.A., Rahman, R.N.Z.R.A., Basri, M., Salleh, A.B. (2003).
Isolation and screening of an extracellular organic solvent-tolerant protease
producer. Biochemical Engineering Journal 13:73–77.

b) Books
Barrett, A.J., Rawlings, N.D., Woessner, J.F. (2003). The Handbook of Proteolytic
Enzymes. 2nd edn, Academic Press.

c) Chapter in books
Cowan D.A, “Industrial Enzymes”, In Biotechnology-The science and the business,
edited by V. Moses and R.E. Cape. Harwood Academic Publishers, Switzerland,
1994. pp. 326-328.

d) Website
Laskowski, R.A., MacArthur, M.W., Smith, D.K., Jones, D.T., Hutchinson, E.G.,
Morris, A.L., Naylor, D., Moss, D., Thornton, J.M. (1994).
Procheckv.3.5.4:Operating Manual.
http://www.biochem.ucl.ac.uk/roman/procheck/procheck.html. Accessed on March
1994

6
 LAB 1

DEMONSTRATION AND ISOLATION OF EDIBLE AND INEDIBLE PORTION OF

THE CARCASS

Introduction
1) Majority of the waste in the meat industry is produced during slaughtering.
2) Slaughter house waste consists of the portion of a slaughtered animal that cannot be
sold as meat or used in meat-products. For example, bones, tendons, skin, the contents
of the gastro-intestinal tract, blood and internal organs.
3) These vary with each type of animal. The specific amounts of by-products for each type
of animal are listed in Table 1.
Table 1. Average proportion of meat and by-products in different species
Slaughtered animal Human consumption (%) By-products (%)
Chicken 68 32
Cow 54 46
Sheep/goat 52 48

4) Efficient utilization of meat by-products is important for the profitability of the meat
industry. It has been estimated that 11.4% of the gross income from beef and 7.5% of
the income from pork, come from the by-products.
5) In the past, by products were a favourite food in Asia, but health concerns have led to
an increased focus on non-food uses, such as pet foods, pharmaceuticals, cosmetics and
animal feed.
Lean muscle tissue contains around 70 mg of cholesterol per 100 g of tissue and
that is quite low compared with, for example, liver or kidney, which have around
420 mg of cholesterol per 100 g of tissue.
6) Traditional markets for edible meat by-products have gradually been disappearing
because of low prices and health concerns.
7) In response to these problems, meat processors have directed their marketing and
research efforts towards non-food uses.
8) Animal by-products are not suitable for normal consumption, because of their unusual
physical and chemical characteristics.

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Objectives:
1. To identify edible and inedible meat products of broiler chicken
2. To separate the inedible meat products from edible meat products of broiler chicken
3. To know the proportions of edible and inedible meat products of broiler chicken

Materials:
➢ Chicken [10 chicken; 1 chicken/group (5 students for each group)];
➢ black garbage bags,
➢ working tables,
➢ cutting tools (surgical scissors 6”; surgical scissors 9”),
➢ running water,
➢ warm water with pot.

Cutting tools

Methods:
a) Starving the birds:
Isolating birds to be slaughtered overnight without feed (provide water free choice).
The brief starving of the birds clears the gastrointestinal tract, making for easier.
b) Slaughtering the bird
c) Scalding with hot water
d) Plucking/de-feathering using machine
e) Hock cutting and shank removal,
f) Post de-feathering washing
g) Evisceration
h) Final washing
i) Isolation of edible and inedible meat products
j) Weighing of edible and inedible meat products
k) Recording of edible and inedible meat products

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Record:
Bird number:

Age (days):

Parameter Weight (g) Remarks

Live body weight

After bleeding

After de-feathering

Head

Feet

Heart

Liver

Gizzard

Gastrointestinal tract
(including the digesta,
periintestinal fat, pancreas,
proventriculus, and spleen)
Abdominal fat and other fats

Meat with bone*

Feather

Blood

Skin

* Although bone is not included under carcass weight, it will ignore due to shortage of time
and difficulties of separation of meat from bone. Thus, in this lab, bone will be included in the
carcass weight.

Results:
a) Flow diagram of poultry slaughter and waste generation
b) List the parts of edible and inedible meat products
c) Calculate the proportions of edible and inedible meat products

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 d) Calculate the dressing percentage of following birds:

Number of chicken Live weight (g) Carcass weight (g) Dressing

percentage

Chicken 1

Chicken 2

Chicken 3

Chicken 4

Chicken 5

Chicken 6

Chicken 7

Chicken 8

Chicken 9

Chicken 10

Live weight:
Live Weight is the weight of an animal before it has been slaughtered.

Carcass weight:
Carcass weight refers to the weight of an animal after removing all the internal organs
and oftentimes the head as well as inedible (or less desirable) portions (i.e. tail, legs,
feather etc.).

Dressing percentage:
Dressing Percentage = (Carcass Weight / Live Weight) × 100

Discussion:
a) Discuss the by-products in the meat industry and their utilization
b) Discuss the volume of wastewater generated from meat and poultry industry

Conclusion:

Reference:

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Daria M., Katarzyna K., Kazimierz W., Danuta M. 2011. Age-related changes in the percentage
content of edible and non-edible components in broiler chickens. Asian-Australasian
Journal of Animal Sciences 24 (4): 532 – 539.

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 LAB 2

IDENTIFICATION OF MEAT FROM DIFFERENT SPECIES BY OBSERVING THE

PHYSICAL PROPERTIES AND BY MEASURING THE IODINE VALUE OF
SUPPLIED FAT SAMPLES

Introduction:
Assessment of food authenticity and detection of adulteration are essential tasks for food and
nutrition scientists. Moreover, awareness of consumers towards processed and fast food is
increasing as consumers often need to know the basic ingredients of the product. Pig derivatives
including lard and pork are prohibited to be consumed by Muslims and Jews. Derivatives of
pig are less costly than other animals like lamb and beef and this is largely attributed to the
lower feeding and raising costs of pigs. For this reason, adding pork to beef or lamb meats is a
plausible act of adulteration. Lard is also employed as adulterant in much expensive edible oils.
Moreover, pork meat has lower protein content than camel, sheep, and buffalo meats and this
is a good commercial reason for mixing pork with other meats. In fact, there is a large demand
on "halal" food. Halal means not prohibited food from religious standpoint. The international
trade in halal meat is estimated to be 150 billion dollars in 2010.
From religious and marketing standpoints on halal food industry, it is essential to
develop fast, sensitive, and accurate analytical methods to detect any meat adulteration. The
reported analytical methods that employed for pork adulteration detection are Fourier transform
infrared FTIR spectroscopy, separation-based techniques, electronic nose, and the less
frequently used differential scanning calorimetry. Examination of muscle extracts using
electrophoretic, immunological, and DNA-based procedures have manifested good success to
detect pork in other valuable meats.
IR spectroscopic methods (including near infrared NIR4000-12,500 cm-1and mid
infrared MIR400-4000 cm-1) are preferable over other methods due to their rapidness, low cost,
affordability in most laboratories, and noninvasive procedure. Downey and co-workers have
tested NIR and MIR spectroscopic methods for quick detection of different meat mixes with
minimum experimental efforts. However, the sensitivity and the selectivity of spectroscopic
methods have significantly improved when coupled with multivariate calibration. Accordingly,
nonlinear iterative partial least squares was used to extract the proper analytical information
from MIR and NIR data for accurate detection of pork and lard in different food matrices.
Beside calibration, principal competent analysis and other clustering methods were also used
for clustering of different meat mixes artificially adulterated with pork.

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 Iodine value is a measure of the degree of unsaturation of fats and oils and usually
defined as the number of centigrams of iodine utilized by per gram of sample. Iodine undergoes
addition reaction with fatty acids at the position of double bonds between carbon atoms. The
amount of iodine that reacts with fat directly related to the number of unsaturated bond in the
fat. Fatty acids with single unsaturated carbon bond are called monounsaturated, and fatty acids
with two or more unsaturated bonds are called polyunsaturated. Animal fats consist of mixture
of saturated, monounsaturated, and polyunsaturated fats. The mixture of fatty acids and
presence of degree of unsaturation of a fat depends on the source of the fat. Hence, iodine value
can therefore give an indication of the origin of a fat. Table 1 shows the expected iodine value
of some animal fats.
Table 1: Iodine values of animal fats
Type of fat Iodine value
Beef tallow 42-48
Mutton tallow 32-44
Pork lard 50-65
Poultry fat 50-80
Horse fat 71-86

Iodine value
▪ This test is based on the amount of iodine absorbed by the unsaturated fatty acids
present in the fat and varies in different animals.
▪ The iodine value of ox and sheep are to some extent found to be closely identical.
Hence, it is not possible to confirm the type of meat legally.

Objective:
1. To identify the meats from different species of animals by observing the physical
properties and by measuring the iodine value.

Materials required for determination of iodine value:

Glass stoppered reagent bottle with special wide mouth (3 no.), pipettes (25 ml), chloroform
A.R. grade, Hanus iodine reagent, potassium iodide solution (15%) store in a brown (actinic)
bottle with a plastic stopper, starch indicator (1%), sodium thiosulphate (0.1 M), analytical
balance, measuring cylinder, Filter paper, oven.

13
Procedure (iodine value):
1. Melt the sample and dry it by filtering it through a Whatman no. 41 filter paper having
anhydrous sodium sulphate in the proportion of 1-2 gm per 10 gm sample and hold (keep) it at
100°C ± 2°C in oven. After filteration cool to 68 ± 2°C in desiccator.

2. Weigh the required amount of sample (4-5 drops) into the iodine flask.

3. Add 5 ml of chloroform and swirl the flask to ensure the sample is completely dissolved.

4. Dispense 15 ml of Hanus iodine solution into the flask, swirl to mix, then stopper
immediately and store in a dark place for 30 minutes.

5. Prepare and conduct a blank titration. This means following steps 3 and 4 without using a
fat sample. Store the blank for 30 minutes along with the sample flask

6. Remove the flasks from storage and immediately dispense 7.5 ml of potassium iodide
solution into each flask, swirl the flask and stop the reaction by addition of 37.5 ml of water
from a measuring cylinder. This step should be conducted in a fume cupboard.

7. Titrate with 0.1M sodium thiosulphate solution. The blank flask should be titrated first
followed by the sample flasks. When the solution turns a pale yellow, stop the titration, add l
ml of starch indicator, and then slowly titrate until it turns colorless/ pale pink.

Determination of Iodine Value _A Complete Procedure (AOAC 920.159) - YouTube

What is the importance of iodine value?

Iodine value reflects the quality of an oil or fat sample.

14
Physical properties of meat:
Table 1: Physical appearance of meat will vary depending on the cut and the animal from which
it comes
Species Physical properties
Beef Bright red colour, and be moist and firm with white-coloured fat. Intra-muscular fat.

Veal Pale pink in colour and have no or few signs of fat

Buffalo While the fat with the buffalo meat is milky white, fat in a cow or bull meat is yellowy
white. Buffalo meat is darker in colour than beef. Bones of cow meat are softer than
buffalo meat. No intra-muscular fat.

Pork Bright pale-pink colour, and be moist with soft-looking white fat. Marbling-present. Odour-
urine like.

Lamb Bright pink in colour, and be moist and tender with the fat looking hard and pale in colour
(meat
from
young
sheep)

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 Mutton Dark red in colour with yellowish coloured fat. Abundant intra-muscular fat. No
marbling. Odour- ammonical.

Chicken Breasts and other pieces are light in colour. Mostly subcutaneous fat. No marbling.

Results:

Discussion:
a) Discuss about the differences of meat among different species using iodine value or
other methods.
b) If you cannot find any differences, discuss why is it so?

Conclusion

Reference

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17
 LAB 3

Assessment of meat quality by determination of pH and water

holding capacity

A) Principle for pH
The pH is a measure of the acidity or alkalinity of solutions. pH values higher than 7 are
considered alkaline, while pH value lower than 7 are for acidic solutions. The neutral solutions
have pH 7. pH values changes depending upon the hydrogen ions (H+) concentration in the
solution. pH measurement is useful for evaluation of meat quality for further processing.
Control of ripening of raw fermented products, which is connected with drop in pH and control
of acidity of ingredients such as brines, marinades etc. the pH can be measured by using digital
pH meter.

Materials required:
Digital pH meter, distilled water, beaker, blender, meat

Procedure:
1) Blend 15 gram of meat with 30 ml distilled water at room temperature;
2) Note the pH with a digital pH meter. Repeat experiment two times for each sample;
3) After each measurement, the electrode must be rinsed with distilled water.

B) Principle for water holding capacity

Water holding capacity of meat products is a very important quality attribute which has an
influence on product yield, which in turn has economic implications, and also important in term
of eating quality. A number pre- and post-mortem factors influence the water holding capacity
(WHC) of meat. During the growth and development of meat animals, genotype and animal
diet are important due to their direct influence on muscle characteristics. In the immediate pre-
slaughter period, stresses on the animal such as fasting, and different stunning methods are
likely to influence meat WHC. In the post-slaughter period chilling, ageing, injecting non-meat
ingredients, as well as tumbling have important influences on WHC. Furthermore, cooking and
cooling procedures for the final meat products can also affect the WHC of the product, in
particular the cooking and the cooling methods, the heating and the cooling rate, the cooking
temperature, and the endpoint temperature.

Material required:
Balance, filter paper, meat

Capillary action method (filter paper method):

1) Cut 1 g of meat slice
2) Press lightly by a dry, pre-weighted filter paper
3) Remove the filter paper after 2 minutes
4) Calculate the amount of absorbed moisture by the difference between weights before
and after pressing.

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Chemical method
✓ A meat sample (4 g) and 6 ml of 0.6 M NaCl solution is put into a tube.
✓ The tube is placed into a water bath for 10 min.
✓ Then, the tube is centrifuged at 4000 rpm for 15 min.
✓ The tube is poured into a volumetric cylinder in order to collect the separated fluid.
✓ The WHC is calculated using the volume of separated fluid (ml).
✓ W.H.C for red meat have to be less than 10% in calculation result

Formula

(Initial volume – volume of supernatant)

W.H.C = × 100
Initial volume

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 LAB 4 & LAB 5

TEXTURE PROFILE ANALYSIS OF MEAT: TEXTURE AND COLOUR

Introduction
Texture is an important aspect of meat quality, sometimes even more important than colour or
flavour. Of the textural characteristics, the most frequently mentioned are hardness
(toughness), cohesiveness and juiciness. The methods applied to evaluate texture can be
divided into three groups: sensory methods, instrumental methods (also known as objective,
physical or mechanical) and indirect methods (e.g. determination of collagen content in meat,
amount of dry matter, etc.). The fat, carbohydrate, protein and moisture content in formulation
will affect texture and colour properties of meat products.

Objectives:
1). To determine the texture properties of chicken patty as affected with different
carbohydrate sources.
2). To determine cooking yield of chicken patty.

Materials
Chicken breast meat (400 g/group)
Cooking utensils, petry dish, plastic bag, non-sticky pan
Starch (6 g/group), salt (1 g/group), cold water (100 ml/group), isolated soy protein
(25g/group), oat bran (25 g/group), chickpea (25 g/group)
Instruments – Texture analyzer, Chromameter

Methods of chicken patty preparation

1. Two formulations of chicken patty will be prepared (Formulation A and B).
2. Minced chicken breast meat (200 g) will be mixed with 1 g salt for 3 minutes.
2. Add in 6 g potato starch and mix for 3 mins.
3. To prepare fat emulsion, mix 70 g of fat with 25 g of isolated soy protein (ISP) and
80 ml of cold water using a hand mixer.
4. Mix the fat emulsion with meat batter and blend until well combined. Refer this
formulation as Formula A.
5. To prepare formulation B, minced chicken breast meat (200 g) will be mixed with 1 g
salt and 20 ml of distill water for 3 minutes. Add in 3 g of potato starch and 3 g of oat

20
 meals to the meat batter and mix for 3 mins. Prepare fat emulsion as mentioned in step
(3), then combine the emulsion with the meat batter.
6. A portion of 70 g of each formulation will be stamped manually into a round shape
using a petry dish.
7. Keep the chicken patty at -18 C overnight.

Cooking procedure
a) Meat will be thawed at 4oC overnight before cooking procedure starts.
b) Meat will be cooked using a non-sticky pan for 4 minutes for each side.
c) Texture and colour will be investigated on different formulations.

Cooking yield
Cooking yield is determined by measuring the weight for each treatment/batch and calculations
of weight differences for meat before and after cooking, (El-Magoli S.B., 1996):

Cooking yield (%) = Cooked patty (g)

Raw patty (g)

Texture Profile Analysis (TPA)

Texture profiling procedure will be carried out using CT3 texture analyzer. Cut sample into 2
cm x 2 cm square. Sample is placed on a flat surface and an upper compression platen is
lowered into the sample. For a true compression test, the compressed sample is never smaller
in diameter than the two compression surfaces. Record all parameters and probe used to
perform TPA test.

Colour analysis
The sample (2 cm x 2 cm) will be subjected for Lightness (L*), redness (a*) and yellowness
(b*) attributes using chroma meter (Minolta, Japan).

21
Results

Table 1: Cooking yield of chicken patty

Sample Raw weight (g) Cooked meat (g) Cooking yield (%)

Table 2: Texture profile analysis of chicken patty

Sample Hardness (g) Cohesiveness Springiness Gumminess Chewiness

(mm) (g) (mJ)

Table 3: Colour analysis of chicken patty

Sample L a b

Task:
1) Write a laboratory report on texture and colour analysis performed. Please include
introduction, methods, results, discussion and conclusion in your report.
2) Explain variety of probes and fixtures together with example of food samples that are
used in food texture analysis.

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Formulation:
A: control
B: oat bran, chick pea

I (Meat batter) = Minced meat (200 g)

Add with 1 g salt + 20 ml H2O (mix 3 mins)

6 g of potato starch (mix 3 mins)

Group Potato starch (PS) Chick pea (CP) Oat bran (OB)
1 2g 4g -
2 2g - 4g
3 4g 2g -
4 4g - 2g
5 2g 2g 2g
6 - 6g -
7 - - 6g

II (fat emulsion): 70 g of fat + 25 g of isolated soy protein (ISP) + 80 ml of cold H2O

(gradually) using hand mixture speed 4 ‘yogurt texture’

Combine II & I: shape the patty 70 g/patty

23
 LAB 6
TEXTURE & COLOUR OF MEAT

Objectives:
a) To study the effect of plant sources on meat colour preservation
b) To determine colour properties of cooked meat

Introduction:
Myoglobin is a water-soluble protein that contains iron, with the state of the iron atom
influencing meat colour. During the cooking process, myoglobin is denatured resulting in the
brownish colour recognized in cooked meat products. Preservative namely the nitrites assist
with colour development. These are either added directly via curing salts or indirectly through
natural ingredients such as celery, spinach, carrot or other vegetables because they contain
inherent high concentrations of nitrites.

Materials & Methods:

Red meat (200 g), celery, spinach, carrot, food blender, knife, chopping board, zipper bag, salt,
chroma meter, baking oven.
1) Slice the meat into 5 m thickness. Grind celery, carrot or spinach using as food blender.
2) Mix 10 g of blended vegetable and 5 g of salt with the meat (200 g). Meat without
vegetables serve as control sample.
3) Keep the marinated meat in a zipper bag at room temperature for one hour.
4) Record the colour properties of the meat before and after treatments.
5) Cook all meat using oven at 160C for 10 mins. Record the colour properties using
chroma meter.

Task:
1) Write a laboratory report on texture and colour analysis performed. Please include
introduction, methods, results, discussion and conclusion in your report.
2) Explain variety of probes and fixtures together with example of food samples that are
used in food texture analysis.

24
 VISIT TO MEAT INDUSTRY

The objective of an industrial visit is to provide students an insight regarding internal working
of companies. It provides students with an opportunity to learn practically through interaction
and working methods. It gives them exposure to current work practices as opposed to possibly
theoretical knowledge being taught at University. Students will visit to meat processing
industry nearby in Kelantan. This tour will provide the students with intensive meat preparation
and handling skills, specialist knowledge in working with meat products in the kitchen and
butchery environment.

Submission of report by students: Students will submit their report after visiting the meat
processing industry.

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