LIVESTOCK PRODUCTS TECHNOLOGY
Notes:
- MEAT SCIENCE LPT-321 - courtesy TANUVAS
- MILK AND MILK PRODUCTS TECHNOLOGY (1+1) LPT-311- courtesy TANUVAS
- ABATTOIR PRACTICES AND ANIMAL PRODUCTS TECHNOLOGY (1+1) LPT-312- courtesy TANUVAS
- LIVESTOCK PRODUCTS TECHNOLOGY (MEAT SCIENCE) Prepared By Dr. R. ILAVARASAN, M.V.Sc.
Power Point Presentations:
- Preservation of meats - I
- Preservation of meat - II
- Preservation of meat - III
- Preservation of meat - IV
- Preservation of meat - V
- Development of Ice-cream
- Good manufacturing practices (GMP)
- CLEANING AND SANITIZING OF MILK PROCESSING EQUIPMENT
- Carcass evaluation and meat grading
- DEVELOPMENT OF GHEE
- STRUCTURE OF MUSCLE
- FRAUDULENT SUBSTITUTION OF MEAT AND ITS RECOGNITION
- NUTRITIVE VALUE OF MEAT
- Post mortem examination
- By-Products of the Meat Industry
- MILK COMPOSITION AND ITS CONSTITUENTS
- DEVELOPMENT OF BUTTER
- MEAT PACKAGING
- Food packaging
- Ageing of meat
- Formulation and development of meat and meat product
- Concept of HACCP
Unit- I: Milk and Milk Products Technology
- LPT- Introductory Class
- Milk and Milk Products Technology
- Composition of Milk Part-1
- Composition of Milk Part-2
- Properties of Milk Part-1
- Properties of Milk Part-2
- Processing of Milk Part-1
- Processing of Milk Part-2
- Processing of Milk Part-3
- Milk Products Part-1
- Milk Products Part-2
- Milk Products Part-3
- Cheese
- Milk Products Part-6
- Milk Products Part-7
- Milk Products Part-8
- Milk Products Part-9
- Milk by Products Part-1
- Milk by Products Part-2
- Transport and Packaging of Milk and Milk Products
- GMP and HACCP
- Thermology Used in Animal Husbandry
Unit-3: Abattoir Practices and Animal By-products Technology
- Abattoir by-products
- Rendering
- Bone Glue Gelatine
- Utilization of Skin and Hides
- Utilization of Visceral Organs, Offal’s and Fat by-Product From Abattoir
- Utilization of Skin and Hides
- Skin and Hides
- Pharmaceutical Uses of Abattoir By-Products
- Disposal of Carcasses
- Evaluation, Grading and Fabrication of Dressed Carcasses Including Poultry
- Abattoir Effluent Treatment
Unit-4: Meat Science
- Conversion of muscle to meat and rigor mortis
- Fraudulent substitution of Meat
- Prospects of Meat Industry in India
- Structure of Muscle
- Composition of Muscle- I
- Ageing of Meat
- Preservation of Meat and Poultry
- Nutritive Value of Meat
- Processing of Meat and Meat Products
- Composition of Muscle
- Formation and Structure of Egg
- Grading of Eggs
- Egg Products
- Egg Preservation, Packaging and Storage
- Factors affecting Egg Quality & Physico-chemical properties of Egg
