HACCP in Poultry Processing
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Course Material
- An overview of poultry industry in Pakistan
- Egg Anatomy
- Egg and egg products
- Nutritionally enhanced eggs
- Value added processing of egg
- Quality of egg'
- Primary processing of poultry
- Poultry processing
- Factors affecting poultry meat quality
- Meat preservation techniques
- Drug residue and chemical contaminant in poultry products
- Chemical contaminants in poultry meat and products
- Poultry meat cut nomenclature and description
- HACCP in Poultry Processing
- Seafood introduction
- Nutritive value of fish
- Nutritional benefits of seafood
- Fish quality assessment
- Fish Processing and Preservation
- Fish spoilage mechanism and preservation
- Fish products
- Value added fish products
- Fish spoilage
- Seafood toxins and poisonings
- Hazards associated with fishery products
- Preliminary processing of fresh fish
- Seafood processing by-products
- Chapters 27
- Department Institute of Food Science & Nutrition
- Teacher
Dr. Tusneem Kausar
