Abattoir-Design & Layout (3.1): Mandal P K скачать в хорошем качестве

Abattoir-Design & Layout (3.1): Mandal P K

The basic aspects of Design and Layout of Abattoir is discussed. This is the first lecture of a series of Four on Abattoir for UG Livestock Products Technology course, Unit-2 (Abattoir Practices and Animal Byproducts Technology) This will be a great foundation for LPT PG students in general and suffice LPT-605: Abattoir Practices and Poultry Processing Plant Practices. Abattoir Practices & Animal Byproducts Technology (LPT Unit-3) 1. Abattoir design & layout    • Abattoir-Design & Layout (3.1): Mandal P K   2. Abattoir construction & facilities    • Abattoir- Construction & Facilities (3.2):...   3. Abattoir operations & management    • Abattoir- Operations & Management (3.3): M...   4. Abattoir practices-slaughter & dressing (from Industry)    • Abattoir Practices (3.5): Slaughter & Dres...   5. Poultry processing plant    • Poultry Processing Plant (3.4): Design, La...   6. Broiler processing (from Industry)    • Broiler Processing (3.6): Online poultry d...   7. Transportation of food animals    • Transport of Food Animals (3.7): Dr. Manda...   8. Welfare of food animals    • Welfare of Food Animals (3.8): Prof. Mandal   9. Ante-mortem inspection of food animals    • Ante-Mortem Inspection (3.11): Prof. Manda...   10. Judgement in antemortem inspect    • Judgement in Ante-Mortem Inspection (3.12)...   11. Slaughter of food animals    • Slaughter of Food Animals (3.9): Prof. Mandal   12. Dressing of food animals    • Dressing Food Animals (3.10): Dr. Mandal   13. Post-mortem inspection of food animals    • Post-Mortem Inspection (3.14): Dr. Mandal PK   14. Post-mortem inspection (demo)    • Post-Mortem Inspection in Short (3.13)   15. Wholesale cuts of carcasses    • Wholesale Cuts of Carcasses (3.15): Prof. ...   16. Carcass grading    • Carcass Grading (3.16): Prof. Mandal PK   17. Pork processing (from industry)    • Wool & Fiber-Intro (2.1): Prof. Mandal PK   18. HACCP concept in food processing    • HACCP Concept (3.17): Prof. P. K. Mandal   19. HACCP in meat plant    • HACCP in Meat Plant (3.18): Dr PK Mandal   20. Abattoir effluent treatment    • Abattoir Effluent Treatment (3.19): Dr. Ma...   21. Animal by-products utilization https://studio.youtube.com/video/qLsv... 22. Preservation of hide / skin https://studio.youtube.com/video/Nd12... 23. Processing of leather https://studio.youtube.com/video/hxBi... 24. Rendering plant https://studio.youtube.com/video/fnC8... 25. Rendering process https://studio.youtube.com/video/_dbr... 26. Utilization of bones https://studio.youtube.com/video/Dv98... 27. Utilization of blood https://studio.youtube.com/video/eDDO... 28. Utilization of intestine https://studio.youtube.com/video/QdiM... 29. Utilization of glandular byproducts https://studio.youtube.com/video/JteU...