The Open School of Tropical Animal Science & Production

  AGLS 2004 - Livestock Products Technology
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Course Outline
Outline of Course Modules and Units
      1. 1.1.1 Overview of Livestock Production Systems in CARICOM region
      2. 1.1.2 Importance of ruminants to our economies and to mankind
      3. 1.1.3 Non-Ruminant Livestock Production
      4. 1.1.4 The linkage between the production of food from livestock and crop
      5. 1.1.5 Factors Affecting Livestock Production
      6. 1.1.6 Types of Livestock Production Systems
      1. 1.2.1 The Tropics Defined
      2. 1.2.2 The Diversity of the Tropical Environment
      3. 1.2.3 Climatic factors of prime importance to agriculture and animal production in the Tropics
      4. 1.2.4 Physical factors of prime importance to agriculture and animal production in the Tropics
      5. 1.2.5 Some socio-economic considerations of relevance to the Tropics
      6. 1.2.6 Animal Production in the Tropics: Status and Horizons
      7. 1.2.7 Features of Tropical Livestock Commodities
      1. 1.3.1 Tropical Livestock Commodities
      1. 2.1.1 Definition of Milk
      2. 2.1.2 Forms of Milk Products
      1. 2.2.1 Cheese
      2. 2.2.2 Other Fermented Milk Products
      3. 2.2.3 FAO/Ministry of Agriculture Milk Preservation and Cheese-making Course 1999
      1. 2.3.1 Ice cream and creams
      1. 3.1.1 Harvesting of Muscle from Animals
      2. 3.1.2 Making of Meat from Muscle
      3. 3.1.3 Preserving and Processing of Livestock Products
        1. 3.1.4.1 Smoke and Smoking
        2. 3.1.4.2 Salting and Pickling
      5. 3.1.5 Meat Chemistry
        1. 3.1.6.1 Raw Material & Preparation
        2. 3.1.6.2 Techniques
        3. 3.1.6.3 Functions of Curing Ingredients
        4. 3.1.6.4 Ham Preparation
        1. 3.1.7.1 Description and Chemical Composition
        2. 3.1.7.2 Quality, Cuts and Aging
        3. 3.1.7.3 Grading
        1. 3.1.8.1 Cattle
        2. 3.1.8.2 Goat
        3. 3.1.8.3 Deer
        4. 3.1.8.4 Pig
      9. 3.1.9 Peccary Animal to Meat
      1. 3.2.1 Mutton and Chevron
      1. 3.3.1 Poultry Meats
      1. 3.4.1 Sources and Composition
      2. 3.4.2 Grading and Cuts
      3. 3.4.3 Marketing
      1. 3.5.1 Rabbit and Rabbit Meat
      1. 3.6.1 Wild Game
    1. 4.1 Eggs
    1. 5.1 Feathers
    1. 6.1.1 Fish
    2. 6.1.2 CFTDI Course - Fish & Fishery Products
      1. 7.1.1 Leather
      2. 7.1.2 Tanning
      3. 7.1.3 Equipment and Drainage
      4. 7.1.4 Tanning Formulae
      1. 7.2.1 Organs & Edible Products
      1. 7.3.1 Inedible Products
        1. 8.1.1.1 Types of Sausages
        2. 8.1.1.2 Manufacture of Sausages
      2. 8.1.2 Blood Products
      3. 8.1.3 Pickled & Cured Meats
      4. 8.1.4 Smoked Products
    1. 9.1 Offal
    1. 10.1 Organ Products
    1. 11.1 The Composting Process
    2. 11.2 Methods of Composting
    3. 11.3 Types and Uses of Compost
    1. 12.1 Biogas and uses
    2. 12.2 Biogas Research in the Caribbean
    3. 12.3 Additional Notes
    1. 13.1 Utilization of Tropical Livestock Commodity
    1. 14.1 Product Development
    1. 15.1 Acknowledgements
    2. 15.2 References
In this section, we cover:

1.1 Course objectives - what this course is about and how it contributes to livestock production on a global and regional basis

1.2 Learning objectives - what you should have learnt at the end of the course

1.3 Course logic - the way in which the various modules and units link together. Ideally, the chronological order in which material should be taught

 

This course covers the technology of milk, meat, meat products and eggs; including quality, consumer demand, methods of storage, distribution and processing, preparation and market presentation. Skin preservation, processing and grading will also be explored in addition to various farms and sites during field visits.

1.1 Course objectives

1.1.1. To highlight the elements of the tropics which must be managed for efficient extraction, harvesting and use of animal products by mankind

1.1.2. To outline the principles and methods used in the processing of livestock products for use in the developing tropics.

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1.2 Learning Objectives  

At the end of this course students should be able to do the following:

1.2.1. to list the elements of the Tropics that must be managed for efficient extraction, harvesting and use of animal products by mankind;

1.2.2. to list the composition of milk and milk products;

1.2.3. to list and describe the different fermentation processes in milk;

1.2.4. to list and describe the different types of milk products and the essential steps in their manufacture;

1.2.5. to list some of the approaches to the grading and pricing of milk and to explain the reasons behind each approach;

1.2.6. to list and briefly describe the different approaches to preserving all forms of meats;

1.2.7. to list and describe the different approaches used in describing cuts of beef;

1.2.8. to list and describe the different approaches to grading meats;

1.2.9. to describe the process of ageing of meats;

1.2.10. to list and describe the different approaches to making leather and preserving animal skins;

1.2.11. to know what opportunities exist for the efficient use of animal parts conventionally known as wastes;

1.2.12. to list and characterize the meats from poultry, pigs, fish, cattle, sheep, goats, and wild game;

1.2.13. to know the technology and processes behind the handling and marketing of eggs;

1.2.14. to list and describe spoilage in fish;

1.2.15. to list and describe the different methods of improving the palatability of beef;

1.2.16. to list and describe the factors affecting the demand for livestock products;

1.2.17. to know the composition of honey, harvesting honey, uses of honey, packaging and marketing of honey, grading of honey.
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1.3 Course Logic  

This course is ideally taught in chronological order according to the below flowchart.

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Prof. Gary W. Garcia, The University of the West Indies, Trinidad. Version 3. Updated: 27-Oct-2014