FST-409    Meat Technology                                                                                           3(2-1)

In this course student will learn about the overview of meat industry in Pakistan, different factors that influence the quality of meat as fresh and during processing. Students will also get knowledge about handling of these food items on scientific lines and will get information about the production of quality products, techniques that can be used to process and preserve the shelf-life of meat products.

Contents

Theory

1. Status of meat industry in Pakistan
2. Structure, composition and nutritive value of meat muscles
3. Slaughtering
4. Conversion of muscles to meat
5. Meat quality
6. Meat inspection and grading
7. Meat spoilage
8. Meat tenderization, Aging
9. Meat Preservation
10. Meat co-products
11. Non-meat ingredients
12. Processed meat products
13. Quality assurance and safety in meat industries

Practical

1. Identification of meat cuts
2. Tests for freshness of meat.
3. Meat grading and quality testing
4. Preservation of meat
5. Preparation of meat products.
6. Visit to abattoir and meat processing plants

Recommended Books

1. Toldra, F. 2010. Handbook of Meat Processing. Wiley-Blackwell. A John Wiley & Sons, Inc., Publication.
2. Lawrie, A.A. and Ledward, D.A. 2006. Lawrie’s Meat Science. Woodhead Publishing Limited, Cambridge, England.

Suggested Books

1. Hui, Y.H. 2012. Handbook of Meat and Meat Processing. CRC Press. Taylor & Francis Group.
2. Jhari, S. and Manish, K.C. 2015. Text book on meat, poultry and fish technology. Daya Publishing House, Delhi, India.
3. Bekhit, A.A. 2017. Advances in Meat Processing Technology. CRC Press. Taylor & Francis Group.