Technology of Flesh Food Products

At the end of the course, the students should be able to: 1. demonstrate a clear understanding of the

, by being able to explain the value of flesh foods; 2. possess an in-depth knowledge of abattoir practices, post-mortem and ante-mortem inspection and distribution of frozen carcasses; 3. discuss biology of sea and fresh water fish production; and 4. communicate the acquired technical knowledge on fish processing technologies Course Content Definition of flesh foods, the value of meat, poultry and fish products as food, the meat industry in Nigeria, structure of meat, composition, nutritive value and conversion of muscles to meat. Abattoir practices, post-mortem and ante-mortem inspection and distribution of frozen carcasses. Biology of sea and fresh water fish production, handling methods, assessment of fish quality, microbiology, fish preservation technology, chilling, freezing, smoking, salting, canning and irradiation. Fish protein concentrate and other fish products production.