Introduction and structure of muscle tissue
Course Material
- Introduction and structure of muscle tissue
- Composition and nutritive value of meat
- Conversion of muscle to meat
- Meat Quality
- Meat Spoilage
- Animal Slaughtering
- Meat Inspection and grading
- Meat ageing and meat tenderization
- Non-meat ingredients
- Meat Preservation Techniques
- Meat Curing
- Meat smoking technology
- Thermal processing of meat
- Meat Canning Technology
- Meat Packaging
- Meat dehydration
- Chapters 16
- Department Institute of Food Science & Nutrition
- Teacher
Dr. Tusneem Kausar
