On completion of this subject the student should be able to:
1. Explain structure and chemical compositions of ruminant meat, poultry meat and eggs;
2. Explain anti- and post-mortem physiology and biochemical reactions and their effects on quality;
3. Explain appropriate methods of processing and preservation of different types of meat and eggs;
4. Understand of various storage technology applied to preserve these commodities.
Introduction to animal and poultry breeds; Conversion of muscle to meat; Introduction to rigor mortis; Meat composition, structure and quality factors; Egg composition, structure and quality factors; Processing of meat, poultry and eggs; Ageing, tenderizing and curing of meat; Manufacture of sausages and other table meats; Meat preservation: smoking, dehydration; Traditional meat products and processing in PNG.
Hui, Y. H., Handbook of meat and meat processing, CRC Press, Boca Raton, USA, 2012.
Toldrá, F., Handbook of meat processing, Wiley-Blackwell, Ames, USA, 2010.
Guerrero-Legaretta, I., Handbook of poultry science and technology, Vol. 1: Primary processing, John Wiley & Sons, Hoboken, USA, 2010.
Lawrie, R. A., Lawrie’s meat science, Woodhead Publishing, Cambridge, UK, 1998.
Potter, N. N., Hotchkiss, J. H., Food science, Kluwer Academic, New York, USA, 1998.
Continuous assessment 40%
Written examination 60% (1×3 hrs.)
Phone: +675 473 4999 Fax: +675 475 7776
