​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.