Shell and liquid egg preservation methods and their shelf life are discussed.
LECTURES ON MEAT SCIENCE
1. Indian meat industry
• Indian Meat Industry (...
2. Microstructure of muscle
• Structure of Muscle (4...
3. Conversion of muscle to meat
• Muscle to Meat (4.3): ...
4. Composition and nutritive value of meat
• Meat composition (4.4)...
5. Physico-chemical quality of meat
• Meat Quality (4.5): Ma...
6. Microbial quality & spoilage of meat
• Microbial quality of m...
7. Preservation by curing & smoking
• Curing & Smoking of Me...
8. Preservation by chilling & freezing
• Chilling & Freezing of...
9. Preservation by canning
• Canning of meat (4.9):...
10. Preservation by drying, irradiation and chemicals • Drying & Irradiation o...
11. Meat processing basics
• Meat Processing Basics...
12. Comminuted meat products
• Comminuted meat produc...
13. Non-comminuted meat products
• Non-comminuted meat pr...
14. Packaging of meat & meat products
• Packaging of meat & me...
15. Sensory evaluation of meat foods
• Sensory evaluation of ...
16. Meat Species Identification
• Meat Species Identific...
17. Organic & Transgenic Meat
• Organic & Transgenic M...
18. National & International Laws for Meat Trade
• Laws for Meat Trade (4...
19. Egg quality, grading & packaging
• Egg Quality, Grading &...
20. Preservation of Egg
• Preservation of Egg (4...
21. Egg processing
• Egg Processing (4.21):...
22. Egg processing plant (from Industry)
• Poultry Processing Pla...
Негізгі бет Preservation of Egg (4.20): Prof. Mandal
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