This course is a five hours class per week. Two hours lecture and three hours laboratory.
Meat technology focuses on value adding to fresh meat and has a fully equipped small scale meat processing plant to manufacture fresh and cooked processed meat products, i.e. emulsions, smoked and cured products. This covers all aspects of meat processing: meat safety; carcass grading; meat preservation, storage, packaging and transport; secondary processing and small goods production; cooking and value adding.- Teacher: Feleciano Bejar