COURSE CODE: APH505
COURSE TITLE: Animal Products and By-Products
NUMBER OF UNITS: 3 Units
COURSE DURATION: Three hours per week
Course Coordinator: Dr. (Mrs.) K. A. Sanwo
Office Location: COLANIM Building
Pre- slaughter handling of different farm animals. Slaughtering methods, dressing and post-mortem changes in meat. Meat quality. Methods of meat preservation. Processing of abattoir by-products. Meat inspection and grading. Meat processing – bacon, sausages etc. Meat hygiene. Milk products and processing e. g. ice – cream, butter, yoghurt, cheese etc. Egg quality, handling, storage and grading. Animal by-products, blood, hooves faeces and their uses. Hides and skin processing- flaying, curing, tanning. Hides and skin utilization.
Last Updated on April 10, 2019 by admin