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Meat and Fish Technology

4 Credits
Course Number 237-43-03
Type of Course Required Elective
Contact Hours 4
Prerequisite 111-46-03 Introduction to Food Science
​Article objectives
​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

Subject:Meat and Fish Technology
Code:237-43-03
Units:3 
Credit Hours:4(Theory – 3 hours)
Prerequisite:111-46-03Introduction 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.  ​ ​