Animal Husbandry - Senior Secondary 2 - Practical on animal products processing

TERM: 1^ST TERM

WEEK NINE

Class: Senior Secondary School 2

Age: 16 years

Duration: 40 minutes of 5 periods each

Date:

Subject: ANIMAL HUSBANDRY

Topic: PRACTICAL  ON ANIMAL PRODUCTS PROCESSING

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

I.) Discuss meat processing

II.)  Describe the processing of milk

III.)  Describe the processing of egg

VI.) Describe the processing of hide and skin

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

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

INSTRUCTIONAL PROCEDURES

PERIOD 1-2

NOTE

PRACTICAL  ON ANIMAL PRODUCTS PROCESSING

Practical Session: Processing of Livestock Products

Objective:

The objective of this practical session is to provide students with hands-on experience in meat processing, milk processing, egg processing, and hide and skin processing, covering various aspects of each process from harvesting to final product preparation.

Materials Needed:

1. Meat processing equipment (e.g., knives, saws, meat grinders, sausage stuffers).
2. Milk processing equipment (e.g., pasteurizers, cheese vats, butter churns).
3. Egg processing equipment (e.g., egg washers, egg graders, egg breakers).
4. Hide and skin processing equipment (e.g., fleshing machines, salt, tanning chemicals).
5. Raw materials (meat, milk, eggs, hides, and skins) for processing.
6. Protective gear (e.g., gloves, aprons) for handling raw materials.

Procedure:

1. Introduction (15 minutes):

   - Provide an overview of the importance of processing livestock products for value addition and preservation.

   - Explain the objectives and structure of the practical session, covering meat, milk, egg, and hide and skin processing.

2. Meat Processing (60 minutes):

   - Demonstrate the process of meat processing, including slaughtering, carcass dressing, meat cutting, and packaging.

   - Instruct students on proper handling and hygiene practices to ensure food safety and quality.

   - Provide hands-on experience in meat cutting and preparation, using various cuts and processing techniques.

3. Milk Processing (60 minutes):

   - Demonstrate the process of milk processing, including pasteurization, homogenization, cheese making, and butter production.

   - Instruct students on the use of milk processing equipment and techniques for different dairy products.

   - Provide hands-on experience in cheese making and butter churning, allowing students to engage in each step of the process.

4. Egg Processing (45 minutes):

   - Demonstrate the process of egg processing, including washing, grading, breaking, and packaging.

   - Instruct students on proper egg handling practices to maintain egg quality and safety..

5. Hide and Skin Processing (45 minutes):

   - Demonstrate the process of hide and skin processing, including fleshing, salting, tanning, and finishing.

   - Instruct students on the use of hide and skin processing equipment and techniques for preserving and tanning hides.

   - Provide hands-on experience in hide and skin preparation, allowing students to practice proper techniques for each processing step.

6. Group Discussion and Review (30 minutes):

   - Gather participants together for a group discussion to review each processing session and share their experiences and insights.

   - Facilitate discussions on challenges encountered, lessons learned, and best practices in meat, milk, egg, and hide and skin processing.

7. Conclusion (15 minutes):

   - Summarize the main points of the practical session and emphasize the importance of processing livestock products for value addition and marketability.

EVALUATION: 1. Teacher evaluates the students based on their performance from the practical.

CLASSWORK: As in evaluation

CONCLUSION: The teacher commends the students positively