Egg Quality, Grading & Packing (4.19): Mandal PK

Egg structure, composition, nutritive value, grading, abnormalities & packing is discussed here.

LECTURES ON MEAT SCIENCE
1. Indian meat industry
   • Indian Meat Industry (4.1): Prof. Mandal  

2. Microstructure of muscle
   • Structure of Muscle (4.2): Mandal PK  

3. Conversion of muscle to meat
   • Muscle to Meat (4.3): Mandal PK  

4. Composition and nutritive value of meat
   • Meat composition (4.4): Mandal PK  

5. Physico-chemical quality of meat
   • Meat Quality (4.5): Mandal PK  

6. Microbial quality & spoilage of meat
   • Microbial quality of meat (4.6): Mand...  

7. Preservation by curing & smoking
   • Curing & Smoking of Meat (4.7): Manda...  

8. Preservation by chilling & freezing
   • Chilling & Freezing of Meat (4.8): Ma...  

9. Preservation by canning
   • Canning of meat (4.9): Mandal PK  

10. Preservation by drying, irradiation and chemicals    • Drying & Irradiation of meat (4.10): ...  

11. Meat processing basics
   • Meat Processing Basics (4.11): Mandal PK  

12. Comminuted meat products
   • Comminuted meat products (4.12): Mand...  

13. Non-comminuted meat products
   • Non-comminuted meat products (4.13): ...  

14. Packaging of meat & meat products
   • Packaging of meat & meat products (4....  

15. Sensory evaluation of meat foods
   • Sensory evaluation of meat foods (4.1...  

16. Meat Species Identification
   • Meat Species Identification (4.16): M...  

17. Organic & Transgenic Meat
   • Organic & Transgenic Meat (4.17): Pro...  

18. National & International Laws for Meat Trade
   • Laws for Meat Trade (4.18): Mandal PK  

19. Egg quality, grading & packaging
   • Egg Quality, Grading & Packing (4.19)...  

20. Preservation of Egg
   • Preservation of Egg (4.20): Prof. Mandal  

21. Egg processing
   • Egg Processing (4.21): Prof. P.K. Mandal  

22. Egg processing plant (from Industry)
   • Poultry Processing Plant (3.4): Desig...