MEAT, POULTRY AND FISH TECHNOLOGY | Makerere University Courses

Course Code:

1. FST 4102

Course Credit Units:

Semester:

Semester 1

Year of Study:

Year 4

Undergraduate or Graduate Level:

Undergraduate Level

College:

College of Agricultural and Environmental Sciences

School:

School of Food Technology, Nutrition and Bioengineering

Department:

Food Technology and Human Nutrition

Course Discipline:

Biology

Course Description & Objectives:

Structure and composition of various animal muscles: beef, pork, poultry and fish. Slaughtering and butchering techniques. Post-mortem meat handling. Storage and processing of meat products: dried, smoked, salted products and sausages. Poultry processing and cooling techniques. Poultry products. Egg processing and preservation, fish structure and composition in relation to preservation and processing. Icing, freezing and cold storage. Drying and smoking salt fish products. Fish protein concentrates. Disposal of waste products of meat, fish and poultry processing.

Learning Outcomes:

COURSE OBJECTIVES

Describe the structure of and composition of meat
Outline the post-harvest changes that occur in animal flesh after slaughter
Describe major meat quality attributes, their measurement and processes used to ensure quality
Describe the processes that should be followed to obtain quality meat from animals
Develop skills in processing and preservation of meat, fish and poultry products

File Attachments:

Attachment	Size
FST 4102 MEAT.docx	20.93 KB