Weeks | Topics |
1 |
Introduction to poultry meat processing technology
|
2 |
Preslaughter factors affecting
poultry meat quality
|
3 |
Primary Processing of Poultry
|
4 |
refrigeration of poultry
|
5 |
packaging of poultry
|
6 |
biochemistry of poultry meat
|
7 |
microbial hazard of poultry meat
|
8 |
chemical hazard of poultry meat
|
9 |
qulaity parameters of poultry meat
|
10 |
further processing of poultry meat
|
11 |
battering and breading technology
|
12 |
marination, cookoing and curing technology
|
13 |
fermented poultry meat
|
14 |
emulsified poultry meat
|