Course overview

COURSE OVERVIEW 

The meat industry is one of the fastest growing segments of the agriculture sector in India. Further processing of meat, is a very good ploy for making the domestic consumer consume more meat, as processed meat would offer more variety to the consumer, and adding value to meat, which is a an excellent incentive to the producer. Hence it is imperative that measures are adopted to foster the processed meat industry.

The key issue of concern that stymies the growth of the processed meat industries of India is the poor quality and hygiene levels that prevail in the unorganised sector of the meat industry. The factors contributing to this plight is inadequate personnel with requisite technical knowledge and skills. Thus the meat industry is scouting for personnel with technical knowledge and skills in the areas of fundamentals of muscle biology, meat science, and meat technology.

This course on Meat Science aims to fill this felt need of the industry. It is imperative for a veterinarian employed as quality control analyst in an integrated meat plant to be conversant with the factors affecting quality of meat, preservation and further processing of meat.

The course introduces the student to principles of meat science including the structure, composition of muscle, the biochemical events immediately following post-mortem involved in the conversion of muscle to meat, its effect on meat quality and the nutritive value of meat.

The course further deals with the techniques of preservation of meat, further processing of meat, formulation of meat products, packaging of meat and meat products, the microbial challenges in processing of meat,  the physicochemical and sensory qualities of meat. This course, thus prepares the student in the elements of meat science – muscle and meat biochemistry and meat technology, meat microbiology and nutritive value of meat and also makes him conversant with the factors affecting quality of meat,  preservation and further processing of meat.

Last modified: Friday, 23 December 2011, 5:58 AM