Meat Processing and Technology

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Questions and Answers

What is the topic of the table with the number 5?

Preservation methods of food

Types of eggs

Structure of cooking methods

Structure of sea foods (correct)

What is the main topic of the table with the number 6?

Sea food structure

Eggs in cooking

Eggs as an ingredient (correct)

Eggs as a type of sea food

What is the author's name in the table with the number 6?

Karl R. Matthew (correct)

Karl Matthew

Karl R. Johnson

Matthew R. Karl

What is the purpose of the table with the number 5?

To describe the structure of sea foods Signup and view all the answers

What is the format of the table with the number 5?

Face-to-face ACE Signup and view all the answers

What is the year mentioned in the table with the number 6?

2011 Signup and view all the answers

What is a key nutrient composition of eggs?

Egg nutrients Signup and view all the answers

What is the title of the book that discusses milk and milk products?

Karl R. Matthew (2011) Signup and view all the answers

What is the purpose of egg sizing and grading?

To classify eggs based on their size and quality Signup and view all the answers

What is associated with cooking?

Eggs in cooking Signup and view all the answers

What is the main focus of the study on meat?

All of the above Signup and view all the answers

What is a topic related to food commodities?

Practical Food Commodities Signup and view all the answers

According to the study, what is the significance of poultry in meat science?

Poultry has a unique composition that affects its usage in cooking Signup and view all the answers

What is the title of the academic journal that published the study on meat science?

Academic Press Signup and view all the answers

What is the publisher of the book that discusses milk and milk products?

Wiley Signup and view all the answers

What is the main theme of the study on meat science?

The integration of meat science and technology Signup and view all the answers

What is the page range of the study published in the Academic Press journal?

21-58 Signup and view all the answers

Who is the author of the study on poultry science?

Shai, B. Signup and view all the answers

What is the title of the study on poultry science?

Poultry: Nutrients Composition and Usage in Cooking Signup and view all the answers

In which year was the study on poultry science published?

2015 Signup and view all the answers

What is the minimum percentage required to pass the course?

50% Signup and view all the answers

What is the grade point for a score of 85-100?

5.0 Signup and view all the answers

What is the classification for a score of 70-74?

2nd Upper Signup and view all the answers

What is the FCGPA range for a score of 75-79?

No FCGPA range specified Signup and view all the answers

What is required for coursework?

Calculator and computer with internet facility Signup and view all the answers

What is the main topic of the content?

Milk and milk products Signup and view all the answers

What is the significance of the mid-semester exams in the content?

To test comprehension of milk and milk products Signup and view all the answers

Who is the author of the resource mentioned in the content?

Karl R. Matthew Signup and view all the answers

What is the classification for a score of 00-49?

Fail Signup and view all the answers

What is the main focus of the content in relation to cheese?

Types of cheese Signup and view all the answers

What is the format of the evaluation mentioned in the content?

FACE-TO-FACE Signup and view all the answers

What is the relation between the content and the authors mentioned?

The authors are mentioned in the content as a reference Signup and view all the answers

What is the significance of the mention of 'ways to preserve milk' in the content?

It is an aspect of milk and milk products Signup and view all the answers

What is the relation between the content and the topic of 'Food commodities and contemporary issues'?

Milk and milk products are a type of food commodity Signup and view all the answers

Study Notes

Course Outline

The course covers various topics, including meat, poultry, seafood, eggs, milk, and milk products, cheese, cream, and yoghurt.
The course is designed to integrate processing and technology for food and agriculture.

Meat

Meat is a nutrient-rich food that provides structure and composition essential for human health.
Meat is used in cooking and has various technological applications.

Poultry

Poultry is a nutrient-rich food that provides essential nutrients and has various applications in cooking and processing.
The composition of poultry includes nutrients and offals, and it is used in various cooking methods.

Seafood

Seafood is a nutrient-rich food that provides essential nutrients and has various applications in cooking and processing.
The structure and composition of seafood are essential for its preservation and usage in cooking.

Eggs

Eggs are a nutrient-rich food that provides essential nutrients and has various applications in cooking and processing.
The composition of eggs includes nutrient-rich compounds, and they are used in various cooking methods.

Milk and Milk Products

Milk is a nutrient-rich food that provides essential nutrients and has various applications in cooking and processing.
The composition of milk includes various types of milk and milk products, and they are used in various cooking methods.

Assessment and Grading

The course is assessed through continuous assessment, mid-semester exams, and end-of-semester exams.
To pass the course, students must submit all assignments, pass the continuous assessment, pass the end-of-semester exams, and obtain at least 50% of the aggregate marks.
Grades will be awarded based on the raw score, letter grade, grade point, and final cumulative grade point average (FCGPA).

Grading Scale

A+ : 85-100, Grade Point: 5.0, FCGPA: 4.0-5.0, Class: 1st Class, Interpretation: Distinction/Excellent
A : 80-84, Grade Point: 4.5
B+ : 75-79, Grade Point: 4.0
B : 70-74, Grade Point: 3.5, FCGPA: 3.0-3.9, Class: 2nd Upper, Interpretation: Good
C+ : 65-69, Grade Point: 3.0
C : 60-64, Grade Point: 2.5, FCGPA: 2.0-2.9, Class: 2nd Lower, Interpretation: Fairly Good
D+ : 55-59, Grade Point: 2.0
D : 50-54, Grade Point: 1.5, FCGPA: 1.5-1.9, Class: Pass, Interpretation: Satisfactory
E : 00-49, Grade Point: 0.0, Class: Fail, Interpretation: Failure

Learning Aids/Materials

A calculator and/or a notebook and a computer with internet facility are required for the course work.

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Description

This quiz covers the processing and technology of meat, including its structure, nutrients, and uses. It also integrates knowledge of meat processing and technology.