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ANIMAL MANAGEMENT (PREVENTION OF FOOD SPOILAGE (Preservation by Cooling,…
ANIMAL MANAGEMENT
PREVENTION OF FOOD SPOILAGE
Preservation by Cooling
Preservation by Drying
Preservation by Pasteurisation
Preservation by Ultra-High Temperature (UHT)
Preservation by Curing
Preservation by Smoking
MANAGEMENT PRACTICES IN LIVESTOCK REARING
Sheep and Goats
Pigs
Layers
Cattle (Beef and Dairy)
Cost of Production
PRINCIPAL CUTS OF MEAT
Cuts of Poultry
Cuts of Lamb
Cuts of Pork
Cuts of Beef
Other Meat Products
QUALITY REQUIREMENTS FOR MEAT
Quality Requirements for Beef
Quality Requirements for Lamb
Quality Requirements for Poultry
Quality Requirements for Pork
VALUE-ADDED ANIMAL PRODUCTS
Value-Added Products
Animal By-Products
Animal Waste
ROLE OF BIOTECHNOLOGY IN ANIMAL PRODUCTION
Benefits of Biotechnology
Concerns about Biotechnology
SAFETY REQUIREMENTS IN FOOD PROCESSING
Safety Requirements in Food Preparation Areas
Safety Requirements in Slaughterhouses
INTRODUCTION