Meat Science and Applications

Meat science – chemistry, biochemistry and biotechnology: meat composition

postmortem muscle chemistry

meat colour

flavours of meat products

analytical methods

meat biotechnology. Meat safety: microbiology of meats

meat safety

drug residues in meat – emerging issues. Slaughtering and carcass processing: antemortem handling and welfare

slaughtering and processing equipment

carcass processing -factors affecting quality

carcass processing – quality controls

electrical inputs and meat processing. Processing meats: meat and meat products

spices and flavourings for meat and meat products

intermediate-moisture meat and dehydrated meat

manufacturing of reduced-fat, low-fat and fat-free emulsion sausage

meat packaging – protection, preservation and presentation

meat curing technology

meat smoking technology

meat canning technology

meat fermentation technology. Meat production, byproducts, workers’ safety and waste management: meat production

meat co-products

occupational safety

waste management.