Animal Husbandry - Senior Secondary 2 - Processing of animal products

Processing of animal products

Get it on Google Play
Get it on the Apple App Store
  1. Home
  2. Comprehensive Lesson Plan and Notes
  3. Senior Secondary 2
  4. Processing of animal products

TERM: 1ST TERM

WEEK ONE

Class: Senior Secondary School 2

Age: 16 years

Duration: 40 minutes of 5 periods each

Date:

Subject: ANIMAL HUSBANDRY

Topic: PROCESSING OF ANIMAL PRODUCTS

SPECIFIC OBJECTIVES: At the end of the lesson, pupils should be able to

I.) Discuss the processing of eggs

II.) Describe the processing of meat

INSTRUCTIONAL TECHNIQUES: Identification, explanation, questions and answers, demonstration, videos from source

INSTRUCTIONAL MATERIALS: Videos, loud speaker, textbook, pictures,

INSTRUCTIONAL PROCEDURES

PERIOD 1-2

PRESENTATION

TEACHER’S ACTIVITY

STUDENT’S

ACTIVITY

STEP 1

INTRODUCTION

The teacher explains

and demonstrates processing of animal products (meat and eggs)

Students listens attentively to the teacher                                                                          

STEP 2

EXPLANATION

Teacher guide students on how to collect processed animal products

Students exhibit attentiveness and active engagement

STEP 3

NOTE TAKING

The teacher writes a summarized

note on the board

The students

copy the note in

their books

 

NOTE

PROCESSING OF ANIMAL PRODUCTS

Processing of eggs

  1. Washing: Eggs are typically washed to remove any dirt, debris, or bacteria from the surface.
  2. Grading: Eggs are sorted by size, weight, and quality. Grades such as AA, A, and B are assigned based on factors like shell integrity and yolk size.
  3. Packaging: Eggs are packed into cartons or containers suitable for transportation and sale, often with protective cushioning.
  4. Pasteurization: Some eggs undergo pasteurization to reduce the risk of bacterial contamination without cooking the egg itself.

Processing of meat

  1. Slaughtering: Animals are slaughtered in a humane and regulated manner at abattoirs or slaughterhouses.
  2. Dressing: Carcasses are skinned, eviscerated, and trimmed of excess fat and tissue.
  3. Cutting and portioning: The meat is cut into various cuts, portions, and sizes according to consumer preferences and market demand.
  4. Packaging: Meat is packaged in vacuum-sealed bags or trays with protective wrapping to maintain freshness and prevent contamination.
  5. Preservation: Meat may be preserved through methods such as freezing, curing, smoking, or canning to extend its shelf life and enhance flavor.

EVALUATION: 1. Discuss briefly the processing of eggs

  1. Discuss the processing of meat

CLASSWORK: As in evaluation

CONCLUSION: The teacher commends the students positively