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Unit Code: ASH500

Unit Name: Livestock Product and Meat Hygiene

Description: The unit covers dairy industry in Fiji, processing plant and its management, deterioration of milk and milk products. Collection, chilling, standardization, preparation of butter, chhana, curds, butter, ghee, khoa, ice-cream, sour cream and yogurt technology, cheddar cheese and dairy byproducts, good manufacturing practices packaging, transportation, storage and distribution of milk and milk products, Meat Composition & Quality evaluation of carcass quality of meats, standard cuts of poultry, beef, mutton / lamb, pork and chevon, Microbiology of meat and principles of preservation & basic meat science to demonstrations of processing techniques, Meat Hygienic & Quality Meat Production, Meat Quality & Grading, Packing Materials, Meat Plant Construction & Equipment.

Learning Target Outcomes:

Prerequisite: N/A

Prerequisite Sentence: Student must be enrolled in the programme.

Credit Point: 15

Offered In: Semester 1