This course is a five hours class per week.
Two hours lecture and three hours laboratory. Meat
technology focuses on small-skill value adding of fresh meat 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