أنشئ حسابًا أو سجّل الدخول للانضمام إلى مجتمعك المهني.
Before marketing of raw protein food products items, we must maintain the processing procedures as per suggestions of scientist and technologist. Briefly described those as bellow:
1. Meat Processing: Meat Processing is an instructional program that orients an individual to the field of meat processing, marketing, and merchandising. Meat Processing allows an individual to prepare for employment or continued education in the meat cutting, packing, and processing professions. During Meat Processing safety, sanitation, proper equipment, and facility maintenance; livestock slaughter procedures; and pricing, wrapping, and marketing meats must be maintained.
2.Fish and shrimp processing :The term fish and shrimp processing refers to the processes associated with fish, shrimp and fish products between the time fish and shrimp are caught or harvested, and the time the final product is delivered to the customer. Fish and shrimp processing can be subdivided into fish and shrimp handling, which is the preliminary processing of raw fish and shrimp, and the manufacture of fish and shrimp products. Another natural subdivision is into primary processing involved in the filleting and freezing of fresh fish and shrimp for onward distribution to fresh fish and shrimp retail and catering outlets, and the secondary processing that produces chilled, frozen and canned products for the retail and catering trades
3. Milk Processing: Milk Processing provides timely and comprehensive guidance on the processing of liquid milks by bringing together contributions from leading experts around the globe.
The important precautions during processing works for all raw protein foods involve all major aspects of hygienic protein food item production, storage and processing and other key topics such as: Microbiology of raw and market of raw protein items, Quality control, International legislation, Safety, HACCP in raw protein items processing. All those involved in the raw protein items industry including food scientists, food technologists, food microbiologists, food safety enforcement personnel, quality control personnel, raw protein items industry equipment suppliers and food ingredient companies should maintain the precaution of raw protein items processing on the target that, customer must safe by in taking those protein food.
