Upon completion of this course, students will be able to:
1. to understand the structure, composition and funcionality of muscle.
2. to be familiar and understand the processing and preservation methods for meat and meat products.
3. to be familiar the processing and preservation methods for seafood and eggs.
Course Content (Syllabus)
Structure and composition of animal tissues. Conversion of muscle tissue to meat. Factors that affect meat color and texture. Methods of meat processing and preservation. Technology of meat products. Use of additives and their properties. Quality control of meat and meat products. Meat by-products utilization. Seafood technology, preservation and processing. Technology of egg and egg products. Quality control of eggs.
meat, cured meat, seafood, eggs