Layout and management of modern abattoirs; Pre-slaughter care, handling and transport of meat animals; Ante-mortem and post-mortem examination; Slaughtering and dressing of carcasses; Evaluation, grading and fabrication of dressed carcasses; Abattoir by-products- meat, bone by- products of pharmaceutical value and skin and hides; Management of organic wastes and abattoir effluent; Introduction to wool, fur, pelt and specialty fibers, post shearing operations of wool, classification and grading and processing of wool. Structure and composition of muscle, conversion of muscle to meat; nutritive value of meat; methods of preservation of meat and aquatic foods; Aging of meat; Modern processing and packing technologies of meat and meat products; Formulation and development of meat products; Physio-chemical and microbiological quality of meat and meat products; Basics of sensory evaluation of meat products; Organic and genetically modified food products of animal and marine origin.
- Teacher: Eroni Tamani