Section outline

  • General

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    Please follow these instructions throughout the course!!!

      • All the materials and tasks for this course been provided in the BLC.
      • Please go through all this lesson one by one.
      • Please feel free to ask any questions on the discussion Forum after every lesson.
      • Try to read out all answers/comments/posts including yours.
      • Compare your thoughts with others and remark on your mistake.
      • Develop your skill which will be helpful for your future endeavor.
      • Your activity in BLC will be highly appreciated. 
    Best Wishes and Have a great journey throughout the courses!

  • Introduction to Meat



    LEARNING OUTCOMES:

    • Define meat.
    • Identify meat sources.
    • Understand meat's nutritional role.
    • Recognize cultural significance.
    • Differentiate meat types.
    • Overview meat production.
    • Understand ethical concerns.
    • Prepare for advanced topics.


  • Post Mortem Changes


    LEARNING OUTCOMES:
    • Understand stages of post-mortem changes like rigor mortis and aging.
    • Explain biochemical processes affecting meat after slaughter.
    • Recognize the impact of post-mortem changes on meat quality.
    • Identify influencing factors such as species and storage.
    • Analyze the role of these changes in meat processing.
    • Apply knowledge to improve meat storage and preservation.
    • Evaluate spoilage and safety concerns related to post-mortem changes.



    • resource icon
      Lecture File
      Students must
      Mark as done

  • Preservation, Processing and Quality of Meat & Meat Products Products


       

      LEARNING OUTCOMES:

    • Preservation Methods: Understand traditional and modern techniques.
    • Quality Check: Assess meat based on key attributes.
    • Processing: Know the stages and their impact.
    • Spoilage Signs: Identify spoilage indicators.
    • Safety Standards: Recognize the importance of food safety.
    • Modern Techniques: Apply new preservation methods.
    • Innovation: Create safe, quality meat products.
    • Impact Awareness: Analyze processing effects.
    • Problem-Solving: Address industry challenges.
    • Consumer Insight: Understand preferences and trends.


    • resource icon
      Lecture File
      Students must
      Mark as done

  • Meat Industry By-Products and Recent Trends in Processing

    Learning outcomes: 

    • By-Product Uses: How meat by-products are repurposed into products like gelatin and animal feed.

    • Processing Advances: New technologies improving by-product processing.

    • Impact: Benefits of by-product use for the environment and economy.

    • Trends: Consumer demand for sustainable meat products.

    • Regulations: Rules and ethical issues in by-product use.

    • Circular Economy: Reducing waste and boosting sustainability through by-product recycling.

    • resource icon
      Lecture File
      Students must
      Mark as done

  • Assignment


  • Poultry Processing


    LEARNING OUTCOMES:

    • Outline Processing Steps: Describe stages from slaughtering to packaging.
    • Understand Hygiene and Safety: Know practices to prevent contamination.
    • Familiarize with Equipment: Identify and use processing machinery.
    • Quality Control: Apply methods to assess poultry quality.
    • Know Regulations: Recognize food safety standards and guidelines.
    • Recognize By-Products: Identify uses for processing by-products.
    • Evaluate Environmental Impact: Explore sustainable processing practices.
    • Apply Best Practices: Optimize efficiency and maintain quality.

  • Presentation




  • Egg Processing


    LEARNING OUTCOMES:

    • Processing Techniques: Learn methods like pasteurization, drying, and freezing.
    • Quality Control: Understand how to assess and maintain egg quality.
    • Safety Standards: Know the regulations and measures to ensure egg safety.
    • Nutritional Impact: Explore how processing affects nutritional content.
    • Economic and Environmental Impact: Analyze cost and environmental effects.
    • Industry Applications: Identify uses of processed eggs in food products.
    • Technological Advances: Discover recent innovations in egg processing.
    • Consumer Awareness: Learn to communicate the benefits and safety of processed eggs.

    • resource icon
      Lecture File
      Students must
      Mark as done

  • Fish Processing


    LEARNING OUTCOMES:

    • Processing Methods: Learn key fish processing techniques.
    • Quality Control: Ensure fish freshness and safety.
    • Sustainability: Understand environmental impacts.
    • Species Handling: Identify and process different fish species.
    • Nutritional Effects: Know how processing affects nutrition.
    • Market Trends: Get insights into consumer preferences.
    • Practical Skills: Apply fish processing techniques.
    • Regulations: Understand legal and safety standards.

  • Online Class




    Date: 21/08/2024;  231E  Class Link: https://meet.google.com/rjh-opfn-uno

    Date: 22/08/2024; 231A Link:https://meet.google.com/abt-oxhw-vtk