Course Tittle: POULTRY, EGG AND SEA TECHNOLOGY

Course Code: FST-509

Credit Hours: 3(2-1)

DESCRIPTION& OBJECTIVES

As the title show, this course is about poultry, egg and seafoods. In this course student will learn about the overview of poultry, egg and seafood industry in Pakistan, different factors that influence the quality of poultry meat, egg and seafood 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. This course will also provide knowledge about different techniques that can be used to process and preserve the shelf-life of meat, egg and seafood products. This course will help the students to develop skill about testing and quality control of related products. The basic objectives of this course are:

• To understand the chemical and nutritional composition of poultry meat, egg and seafood.
• To learn about various processing and preservation techniques in relation to poultry meat, egg and seafood and their products.
• Understand the storage and marketing; quality and composition tests, sanitation in the processing plant

READINGS

1. Mead, G.C. 2004. Poultry meat processing and quality. Woodhead Publishing Ltd., Abington, Cambridge, UK.

 2. Sim, J.S., Nakai, S. and Guenter, W. 2000. Egg nutrition and biotechnology. CABI Publishing, New York, USA.

 3. Pearson, A.M. and Gillett, T.A. 1996. Processed meats. Chapman & Hall, New York, USA.

4. Yamamoto, T. 1996. Hen eggs: basic and applied science. Woodhead Publishing Ltd., Abington, Cambridge, UK.

5. Long, A. 2008. Fish processing technology. Cyber Tech. Publications. New Delhi, India.

6. Ninawe, A.S. and Rathnakumar, K. 2008. Fish processing technology and product development. Narendra Publishing House, New Delhi, India.

7. Bremner, H.A. 2005. Safety and quality issues in fish processing. Woodhead Publishing Ltd., Abington, Cambridge, UK.

 8. Hall, G.M. 2001. Fish processing technology. Blackwell Pub Co., Cambridge, UK.

9. Isabel, G.L. 2010. Handbook of Poultry Science and Technology. Volume 1: Primary Processing. John Wiley and Sons Inc., Hoboken, New Jersey, USA.

10. Isabel, G.L. 2010. Handbook of Poultry Science and Technology. Volume 2: Secondary Processing. John Wiley and Sons Inc., Hoboken, New Jersey, USA.

CONTENTS

Theory

1. Introduction, Overview of poultry sector in Pakistan
2. Egg, its nutritive value, functional properties
3. Egg quality, Factors causing deterioration in quality
4. Egg preservation methods
5. Egg grading. Defects in egg
6. Value added processing of egg
7. Nutritionally enhanced eggs
8. Poultry composition
9. Poultry slaughtering and effect of processing on carcass contamination
10. Possible safety hazards associated with poultry meat, Poultry meat quality
11. Preservation of meat by heat treatment
12. Preservation of meat at low temperature
13. Meat curing
14. Meat packaging
15. Meat smoking technology
16. Meat fermentation
17. Meat drying
18. Meat Irradiation
19. Seafood and its types
20. Nutritive value of fish
21. Fish spoilage
22. Fish quality assessment
23. Preliminary processing of fish
24. Hazards associated with fishery products
25. Fish preservation methods
26. Seafood processed products

Practical

1. Slaughtering and dressing of poultry
2. Poultry cuts
3. Tests for freshness of poultry, egg and seafood technology
4. Preservation methods: freezing, canning, dehydration, smoking, curing.
5. Preparation of products.
6. Visit to processing plants.

COURSE SCHEDULE

RESEARCH PROJECT

Different practicals will be performed in lab and assignments will be assigned to the students.

ASSESSMENT CRITERIA

Sessional: 20

Mid exam: 30

Final exam: 50