Section outline

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    Introduction to the module

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    Dear students,

    Welcome to the Meat Science and Technology Module!

    This module  is aimed at enabling you to develop abroad and in depth knowledge, skills and expertise on the following points: Animal slaughter and slaughtering techniques; Inspection, cutting and grading of meat; Analysis of meat and meat products; Meat preservation techniques; Microbiology and spoilage of meat and meat products; Production and handling of poultry products; Microbiology and spoilage of fish and fish products; Fish science and technology. The principles of meat processing, meat pigments, flavor and color change.

    In this section the concept of Meat Science and Technology is introduced and the Module Intended Learning Outcomes (ILOs) are described. Kindly find the detailed information on the module objectives and ILO in the attached document. smile

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    Section 1. Basic Science of Meat

    Dear Students,

    This section treats a number of topics including the anatomical structure of meat, its classification as well as its chemical composition. Quality characteristics and nutritional values of meat are also reviewed. Kindly find in the attached file detailed information on the above topics. smile

     

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    Section 2. Slaughtering techniques

    Dear Students,

    This section deals with the slaughtering techniques for different animal species as well as meat handling techniques after slaughter. The hygienic aspects of meat during the slaughtering process are also considered. Kindly refer to the handout herewith attached for further details.

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    Section 3. Meat Inspection & cutting Techniques

    Dear Students,

    This section deals with the inspection of the slaughtered animals. Various topics including the objective of meat inspection, the inspection procedures as well as the fate of the inspected animals are deeply covered. The cutting of meat from diverse animal species and the preservation of meat cuts is also reviewed. Kindly find herewith attached the detailed information on the above topics.

    • Meat cutting techniques File PDF
      Students must
      Mark as done
      492.7 KB
    • Meat Inspection Techniques File PDF
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      Mark as done
      1.4 MB
    • Meat Inspection: Inspection of lymphatic nodes. URL
      Students must
      Mark as done

      Dear Students, one of the approaches to conduct the sanitary inspection of meat is the inspection of the lympatic nodes. This video describes the procedures for the inspection of lymph glands in the internal organs of  a fallow deer. Enjoy watching!smile

    • USDA Beef Quality Grading URL
      Students must
      Mark as done

      Dear students,Please watch this video on USDA Beef Quality Grading and lean the procedures for beef carcass grading according to the USDA Beef Quality Grading chart. Enjoy! smile

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    Section 4. Post Mortem Changes in Meat

    Dear students,

    The maturation of meat corresponds to a set of the physical, chemical and biological modifications that the muscle undergoes after slaughtering and that transform it in edible meat.  This section describes   in details a number of changes that undergo the muscle after slaughter and consequences of these changes on the quality and safety of meat. Enjoy learning smile

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    Section 5. Meat Preservation

    Dear Students,

    This section deals with different methods used for the preservation of meat and the effect of these methods on the quality of meat. Kindly find herewith attached the detailed information on the matter. Enjoy learning!

    MST Team

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    Section 6. Meat Processing

    Dear Students, This section deals with the processing technology of various meat products. The ingredients, recipes and processing techniques for a variety of meat products are deeply reviewed. Please find herewith attached the detail information. Enjoy learning!

    • Meat Processing File PDF
      Students must
      Mark as done
      1.2 MB
    • How to make chorizo sausage URL
      Students must
      Mark as done

      Dear Students, Kindly watch this video and learn how to make to make chorizo sausage. Enjoy!

    • Automatic sausage production URL
      Students must
      Mark as done

      Dear Students, Kindly watch this video and learn how an automated sausage production line works. Enjoy learning!

    • How to cure a ham URL
      Students must
      Mark as done

      Dear Students, please watch this video on ham curing and lean how curing is carried out. Enjoy smile

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    Section 7. Egg and Egg Products

    Dear Students, this section deals with another category of ASF which is egg and egg products. Various topics including the anatomy and characteristics of eggs, nutritional value, and storage and preservation methods as well as its quality assessment are deeply reviewed. Kindly find herewith attached the detailed information on the above topics. Enjoy learning!

     

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    Section 8. Fish and Fishery Products

    Dear Students, This section deals with fish and fishery products as an ASF. The chemical composition, nutritional value, the handling and preservation techniques as well as the quality assessment methods for fish and fishery products are deeply reviewed in this section. Kindly find herewith attached the detailed information on the above topics in the attached document. Enjoy learning!