Course Number
237-43-03
Type of Course
Required Elective
Contact Hours
4
Prerequisite
111-46-03 Introduction to Food Science
Article objectives
اهداف المادة
The economic and nutritional values of meat
and meat products-Slaughterhouse and its importance-Meat carcasses (Major
cuts and chemical composition)-Structure and functions of meat
muscle-Postmortem changes in meat muscles-Factors affecting meat
palatability-Meat type identification-Poultry slaughter and
processing-Chemical and physical characteristics of fish-Meat, poultry and
egg and fish preservation and
storage-Meat and fish processed products (cured meat products, sausages, smoked
meat, dried meat, canned meat, canned fish, smoked fish and dried fish
products)-Meat, Poultry and Fish by-products.
Full Details
تفاصيل كامله عن المادة
Subject: | Meat and Fish Technology | |
Code: | 237-43-03 | |
Units: | 3 | |
Credit Hours: | 4 | (Theory – 3 hours) |
Prerequisite: | 111-46-03 | Introduction to Food Science |
The economic and nutritional values of meat and meat products-Slaughterhouse and its importance-Meat carcasses (Major cuts and chemical composition)-Structure and functions of meat muscle-Postmortem changes in meat muscles-Factors affecting meat palatability-Meat type identification-Poultry slaughter and processing-Chemical and physical characteristics of fish-Meat, poultry and egg and fish preservation and storage-Meat and fish processed products (cured meat products, sausages, smoked meat, dried meat, canned meat, canned fish, smoked fish and dried fish products)-Meat, Poultry and Fish by-products.
|