Jibachha’s Textbook of

Basics of Animal Product Technology-II

(Meat, Fish and Wool)

(Based on CTEVT, SEE, Class XI, XII &

Diploma Level New Syllabus 2021)

Dr. Jibachha Sah

B.V.Sc. & A.H., M.V.Sc. (T.U.)
Master in Homeopathy Medicine
Laboratory Training, NDDB, Gujarat, India

Dr. Prabhakar Kumar Shah

B.V.Sc. & A.H. (P.U.), M.V.Sc. (Medicine, AFU)
Master in Homeopathy Medicine
Director

Dr. Jyoti Kumari Sah

B.V.Sc. & A.H. (T.U.), M.Sc. (Scholar)
Master in Homeopathy Medicine
Consultant Veterinary Physician

Jibachha’s Veterinary Hospital (P) Ltd.

Sanepa-2, Jhamsikhel, Lalitpur

Jibachha Veterinary Hospital Research & Training Center (P.) Ltd.

Bharatpur-4, Narayangarh, Chitwan
E-mail: vhrtc@yahoo.com, Tel: +977-56-493726

Jibachha Publishing
(Veterinary Publisher and Distributors)
Bharatpur-4, Narayangarh, Chitwan, Nepal
E-mail: jibachhashah@gmail.com, Tel: +977-56-493726

Jibachha’s Textbook of Basics of Animal Product Technology-II – a

 Jibachha’s Textbook of
Basics of Animal Product Technology-II
(Meat, Fish and Wool)

Edited by : Dr. Jibachha Sah, Dr. Prabhakar Kumar Shah and Dr. Jyoti Kumari Sah

Copyright @ 01 May, 2024, Jibachha Publishing.

All right reserved. No part of this publication may be reproduced, store in

retrieval system or transmitted in any form or by means, electronic, mechanical,
photocopying, recording or otherwise, without the prior written permission of
the publisher.

Published by Jibachha’s Publishing

Bharatpur-4, Lankupul, Narayangarh, Chitwan, Nepal.
E-mail: jibachhashah@gmail.com

ISBN: 978-9937-727-01-3

Price: Rs. 1150/-

Design & Setting:

NIK the designer, Narayangarh, Chitwan, Nepal, 9845053391

Copyright
Jibachha’s Textbook of Basics of Animal Product Technology-II – b material
 ABBREVIATION

AF - Airflow
CL - Caseous Lymphadenitis
FD - Firm and dry
FFDA - Fiber fineness distribution analyzer
FGF - Fast Glycolytic Fibers
FN - Firm and normal
FOGF - Fast Oxidative - Glycolytic Fibers
GMOs - Genetically modified organisms
HACCP - Hazard Analysis Critical Control Point
LSD - Lumpy skin disease
LSS - Liquid scintillation spectrometer
Mb - Myoglobin
NPN - Non protein nitrogen
PDCAAS - Protein Digestibility Corrected Amino Acid Score
PM - Projection microscope
PVC - Polyvinyl chloride
SE - Soft and exudative
SFT - Sonic fineness tester
SOF - Slow Oxidative Fibers
WA - Water activity
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 PREFACE

“Jibachha Textbook of Basics of Animal Product Technology - II” is edited by Dr.

Jibachha Sah (M.V.Sc), Dr. Prabhakar Kumar Shah (M.V.Sc. Vet.Med.) and Dr. Jyoti
Kumari Sah (B.V.Sc. & A.H.), M.Sc. Scholar with sales of their previous 45 books.
This book is designed for SEE, Grade XI, and diploma level CTEVT students of
veterinary science. The content of this book is based on the CTEVT syllabus on
Jibachha Textbook of Basics of Animal Product Technology - II. The first section
includes all the theory topics: Introduction;Meat and its properties; Meat Processing
and its quality evaluation; Meat Preservation methods; Post slaughtering process of
meat; Fish processing, quality evaluation and processing; Sheep production; Physical
and chemical properties of fiber; Grading and types of fiber; Testing and characteristics
of qualitative fibers and Post shearing operations.
The second part of this book is based on practical sessions, which include Identify
commonly used meat and wool processing equipment; Prepare the layout of the
slaughter house and identify the slaughtering procedures for animals; Perform a post-
shearing evaluation and eating quality of the meat; Prepare comminuted and emulsified
meat products, e.g., ham, bacon, sausage, meat loaf, dry meat; Identify the process
of meat inspection and quality evaluation; Process and inspect the quality of fish for
human food; Identify the quality of fibers and judge the wool; Study the development
of follicles, related glands, and the secretion of fiber production; Perform tests for the
identification of wool; Identify wool-made products, their market, and trends in Nepal;
Judge biosecurity in meat, fish, and wool processing units and visit the meat, fish, and
wool processing plant near the institute.
In the series of our 45 books on the veterinary clinical field, this book is purely a
syllabus-based book that is written with authentic textbooks and references. This
book is designed especially for the veterinary students of technical education in an
easy, concise, understandable manner and with a quick reference. During the time of
preparation, past examination papers were highly considered, which will enable us to
achieve excellent scores in the examination.
The authors’ extensive experience in publishing veterinary books for students and
coordinating animal health was heavily weighted in the preparation of this course book;
a serious student will thus find the book user-friendly and easy to read and understand.
We strongly believe that “Jibachha Textbook of Basics of Animal Product
Technology-II” adequately meets the needs of veterinary students and teachers.
Dr. Prabhakar Kumar Shah
B.V.Sc. & A.H. (P.U.), M.V.Sc. (Medicine, AFU)
Dr. Jibachha Sah
B.V.Sc. & A.H., M.V.Sc. (T.U.)
Dr. Jyoti Kumari Sah
B.V.Sc. & A.H. (T.U.), M.Sc. (Scholar)

Jibachha’s Textbook of Basics of Animal Product Technology-II – d

 CONTENTS

Abbreviation
Preface

Unit 1: Introduction
1.1 Meat and wool industry in Nepal 1
1.1.1 List of slaughterhouse (meat industries) in Nepal 3
1.1.2 List of wool industries in Nepal 3
1.1.3 Challenge of meat industry in Nepal 3
1.1.4 Opportunities of meat industries in Nepal 5
1.1.5 Constraint of sheep industry in Nepal 5
1.2 Meaning and terminology related to Meat & Wool Industry 6
1.3 Importance of Meat and Wool Industry in Nepal 8
1.3.1 Importance of meat industry 8
1.3.2 Importance of wool industry 9
1.3.2.1 The constraint of wool industry in Nepal 10
1.4 Concept of organic meat and Wool production 11
1.4.1 Organic meat 11
1.4.2 Organic wool production 11

Unit 2: Meat and its properties 16

2.1 Composition of meat 16
2.2 Nutritive value of meat 17

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 2.3 Structure of muscles and phenomenon involved in the
conversion of muscle to meat 20
2.4 Physical and chemical properties of meat 21
2.4.1 Physical properties of meat 21
2.4.2 Chemical properties of meat 23

Unit 3: Meat Processing and its quality evaluation 27

3.1 Types of meat products 27
3.2 Slaughtering practices of meat 27
3.3 Stunning in slaughter of ruminant and chicken (Halal method) 29
3.4 Microbiology of meat 30
3.4.1 Source of microorganism in meat 30
3.4.2 Factors influencing growth of microorganism 30
3.4.3 Microorganism found in meat 30
3.4.4 Spoilage condition of meat 30
3.4.5 Bacteria found in chicken and pork meat 31
3.5 Evaluation and grading of meat 31
3.5.1 Evaluation of meat 31
3.5.2 Grading of meat 31
3.5.3 Importance of grading 32
3.6 Skin and hide processing 32
3.6.1 Skin and hide processing 32

Unit 4: Meat Preservation methods 36

4.1 Importance of meat preservation in Nepal 36
4.2 Chilling and freezing 37
4.3 Curing, smoking and dehydration 38
4.3.1 Curing of meat 38

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 4.3.2 Smoking of meat 39
4.3.3 Dehydration of meat 40
4.4 Canning and radiation 41
4.4.1 Canning 41
4.4.2 Radiation 42
4.5 Meat cutting and packaging for marketing 43
4.5.1 Meat cutting 43
4.5.2 Packaging 44

Unit 5: Post Slaughtering Process of Meat 48

5.1 Post-mortem examination 48
5.2 Uses of slaughtering by-products 50
5.3 HACCP for slaughtering house 50

Unit 6: Fish Processing, quality evaluation and processing 54

6.1 Nutritive value of fish 54
6.2 Harvesting fish for human consumption 55
6.3 Fish processing methods 56
6.4 Fish processing and their procedures 56
6.5 Evaluation and grading of fish 58
6.5.1 Evaluation of fish 58
6.5.2 Grading of fish 58
6.6 Preservation of processed fish for human food 59

Unit 7: Sheep Production 63

7.1 Sheep is useful as a Milk, Meat and Wool Production 63
7.2 Impact of climate and environmental stress on sheep production 64
7.3 Improvement needed in management and feeding of sheep 65

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Unit 8: Physical and Chemical properties of fiber 70
8.1 Wool 70
8.2 Properties of true wool 71
8.3 Physical properties of wool 71
8.4 Chemical properties of wool 71
8.5 Factors affecting the quality of wool 72

Unit 9: Grading and types of fibre 75

9.1 Development of follicles 75
9.2 Standard of fibers 76
9.3 Screening of qualitative wool on the basis of purity and
non-purity characteristics 77
9.3.1 Characteristics of wool 77
9.4 Selection and grading of wool 78

Unit 10: Testing and characteristics of qualitative fibers 82

10.1 Different methods of measurement of fibers 82
10.2 Measurement of fiber dimension 82
10.3 Fiber surface morphology 83
10.4 Orientation degree of fiber 85
10.5 Microscopic examination of fiber 85
10.5.1 Equipment used for microscopic examination of fiber 85
10.5.2 Microscopic Examination 86

Unit 11: Post shearing operations 89

11.1 Washing and Blending 89
11.2 Spinning and Carding 90
11.2.1 Spinning 90
11.2.2 Carding 91

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 11.3 Weaving, Fulling and Finishing 92
11.4 Chemical finishes 94

Practical
Unit 1: Identify commonly used meat and wool processing equipment 97
Unit 2: Prepare layout of slaughtering house and
identify slaughtering procedures of animals 105
Unit 3: Perform Post slaughtering evaluation and eating quality of meat 107
3.1 Perform post slaughtering evaluation like
appearance, texture, marbling, WHC, structure
of connective tissues, firmness etc. 107
3.2 Judge of eating quality like flavour, texture,
tenderness, appearance, juiciness and sensory evaluation 108
Unit 4: Prepare comminuted and emulsified meat products
e.g., Ham, Bacon, Sausage, Meat loaf, Dry meat 109
4.1 Prepare Ham and Bacon in lab 109
4.2 Prepare Sausages 111
4.3 Prepare Meat loaf and Dry meat 113
4.3.1 Meat loaf prepare 113
4.3.2 Dry meat prepare 116
Unit 5: Identify the process of meat inspection and quality evaluation 118
Unit 6: Process and inspect quality of fish for human food 120
Unit 7: Identify quality of fibers and judge the wool. 121
Unit 8: Study development of follicle, related gland and
secretion of fiber production 123
Unit 9: Perform tests for identification of wool 125
Unit 10: Identify wool made products, their market and trend in Nepal 127
Unit 11: Judge biosecurity in meat, fish, and wool processing units 132

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 Unit 12: Visit to the meat, fish, and wool processing plant near by institute 134

Viva Question Answer 136

Alphabetical Index 146
Reference books 148
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