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 Course overview |
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 Syllabus |
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| 11 March - 17 March |
Learning Objectives |
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Introduction |
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Gross structure |
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Connective tissue associated with muscle. |
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Histological Structure - Muscle Fibre |
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Organelles of the Muscle Fibre |
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Myofibrils |
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Myofilaments |
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Sarcomere |
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Z Line Ultrastructure |
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Proteins of the muscle |
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Sarcoplasmic Reticulum and T Tubules |
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Mitochondria |
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Lysosomes |
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Golgi Complex |
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Smooth Muscle |
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Cardiac Muscle |
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 PODCAST |
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| 18 March - 24 March |
Learning Objectives |
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Introduction |
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Economic Importance |
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Livestock Resource |
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Meat Production |
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Domestic Scene |
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Processed Meat |
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Problems Encountered |
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Promotional Agencies and Assistance |
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PODCAST |
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| 25 March - 31 March |
Learning Objectives |
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Introduction |
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Loss of Homeostasis |
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Postmortem glycolysis and pH decline |
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Rigor Mortis |
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Loss of Protection from Invading Microorganisms |
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Disintegration of structure due to Proteolytic Enzymes |
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Loss of Structural Integrity |
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Conversion of Muscle to Meat |
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Ageing |
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PODCAST |
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| 1 April - 7 April |
Learning Objectives |
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Introduction |
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Carcass Composition |
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Chemical composition of a typical animal muscle |
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Introduction |
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Meat Proteins |
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Meat Fats |
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Minerals |
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Vitamins |
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PODCAST |
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| 8 April - 14 April |
Learning Objectives |
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Fraudulent Substitution of Meat and its Recognition |
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Physical Methods |
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Differentitation of Carcasses of Food Animals |
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Characteristics of Meat |
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Characteristics of Fat |
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Chemical Methods |
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Electrophoretic methods |
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Immunological Methods |
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Recent techniques in meat species identification |
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PODCAST |
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| 15 April - 21 April |
Learning Objectives |
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History of Preservation of Food |
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Factors influencing growth of micro organism |
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Principles of Food Preservation |
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Preservation of Meat |
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Classsification of Preservation of Meat |
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Points for Consideration to Choose a Method of Preservation |
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Drying |
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Freeze Drying or Lyophilization |
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Intermediate Moisture Meat Products |
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Salting and Pickling |
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Curing |
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Chemistry of Curing Reaction |
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Curing Methods |
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Curing Time |
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Smoking |
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Purpose of Smoking |
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Components of Smoke |
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Production of smoke |
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Methods of smoking |
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Types of fuel used |
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Effect of Smoke on Nutritive Value |
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Preservation by Low Teperature(Cold) |
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Principle of a Refrigerator |
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Factors controlling efficiency of chilling |
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Physical Changes in Chilled Meat |
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Chemical Changes In Chilled Meat |
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Chilling of Carcasses |
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Refrigeration Instrumentation |
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Cold Shortening |
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Electrical Stimulation |
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Refrigerated Meat Transport |
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Freezing |
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Methods of Freezing |
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Still Air, Plate, Blast, Liquid Immersion and Liquid Sprays and Cryogenic Freezing |
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Physico-Chemical changes during Frozen storage of Meat |
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Undesirable Changes in Freezer Storage of Meat |
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Thawing of Frozen Meats |
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Effect of freezing on the pathogenic microorganisms and parasites |
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Precautions for Efficient Chilling and Freezing of Meat |
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Canning (Thermal processing or Thermal Preservation) |
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Cans - Types of Cans |
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Outline of Canning Operation |
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Spoilage of Canned Foods - Distortion of Cans |
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Bacteria in Canned Foods |
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Factors Afftecting Microbial Spoilage |
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Flat Souring |
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Chemical Spoilage - Hydrogen Swell |
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Sulphiding |
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Rust or Damage |
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The Public Health Aspect of Canned Foods |
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Microbial Examination of canned Meats |
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Preservation by use of Antibiotics |
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Radiation Preservation of Meat |
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Chemical Preservation |
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PODCAST |
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| 22 April - 28 April |
Learning Objectives |
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Processing of Meat |
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Principles of Processing Meat |
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Modern Processing Technologies in Comminution of Meat |
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Modern Processing Technologies in Curing of Meat |
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PODCAST |
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| 29 April - 5 May |
Learning Objectives |
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Sausages |
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Classification of Sausage |
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Sausage ingredients |
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Formulation and Development of Sausage |
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Development of Sausage - Steps in processing |
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Steps in production of the emulsion |
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Formulation and Development of Meat Balls/Patties |
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Formulation and Development of Meat Pickles |
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Formulation and Development of Meat Soup |
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Formulation and Development of Meat Kabab |
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Surimi |
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Formulation and Development of Surimi |
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Uses of Surimi |
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Smoked Fish |
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Formulation and Development of Smoked Fish |
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Tandoori Chicken |
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PODCAST |
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| 6 May - 12 May |
Learning objectives |
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Packaging |
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Packaging requirements of meat |
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Modern packaging materials and package forms |
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Types of Packaging |
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Packaging of Meat and Meat Products |
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PODCAST |
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| 13 May - 19 May |
Learning Objectives |
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Introduction |
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Water Holding Capacity |
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pH |
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PODCAST |
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| 20 May - 26 May |
Learning Objectives |
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Introduction |
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Microbes involved in Decomposition of Meat |
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Microbial Counts Computed for Assessing Quality of Meat and Meat Products |
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Miscellaneous Undesirable Changes Caused by Microbes in Meat |
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PODCAST |
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| 27 May - 2 June |
Learning Objectives |
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Eating Quality of Meat |
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Sensory Evaluation – Principles and Major Considerations |
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Different Methods and Uses of Sensory Evaluation |
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PODCAST |
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| 3 June - 9 June |
Learning Objectives |
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Chemical Composition of Eggs |
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Carbohydrates and Lipids of Eggs |
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Proteins, Vitamins and Pigments of Eggs |
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Nutritive value of eggs |
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PODCAST |
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| 10 June - 16 June |
Learning Objectives |
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Packaging of Shell eggs |
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Types of Egg packages |
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Preservation of Eggs |
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PODCAST |
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| 17 June - 23 June |
Learning Objectives |
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Introduction |
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Meat Food Products Order (MFPO) |
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BIS Standards for the Meat Industry |
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MIicrobial Standards for meat by ICMSF and EEC |
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ISO 9000 standards |
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PODCAST |
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| 24 June - 30 June |
Learning Objectives |
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Introduction |
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Raising livestock the organic way |
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Handling of meat the organic way. |
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PODCAST |
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| 1 July - 7 July |
Learning Objectives |
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Food products of genetically modified animal and marine origin |
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ATryn |
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Aquaadvantage Salmon |
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PODCAST |
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| 8 July - 14 July |
Practical considerations in chilling of meat |
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Physical changes in chilled meat |
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| 15 July - 21 July |
Estimation of R Value |
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| 22 July - 28 July |
Estimation of Myofibrillar Fragmentation Index |
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| 29 July - 4 August |
Packaging materials, forms and methods |
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| 5 August - 11 August |
Preparation of ham |
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| 12 August - 18 August |
Preparation of bacon |
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| 19 August - 25 August |
Preparation of Sausages |
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| 26 August - 1 September |
Preparation of Patties |
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| 2 September - 8 September |
Preparation protocols of ready to eat poultry products |
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Smoked chicken |
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Barbecue chicken |
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Chicken sausage |
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Chicken burger patties |
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Breast fillet |
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Tandoori chicken / quail |
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| 9 September - 15 September |
Microbial assessment |
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| 16 September - 22 September |
Estimation of pH |
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| 23 September - 29 September |
Estimation of Extract Release Volume |
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| 30 September - 6 October |
Estimation of TBA |
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| 7 October - 13 October |
Estimation of Tyrosine Value |
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| 14 October - 20 October |
External Quality of Eggs |
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Internal Quality of Eggs |
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| 21 October - 27 October |
Preservation of eggs |
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| 28 October - 3 November |
 Video-1 |
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Video-2 |
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Video-3 |
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Video-4 |
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Video-5 |
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Video-6 |
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Video-7 |
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| 4 November - 10 November |
Question bank |
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References |
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Suggested reading |
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Acknowledgement |
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