|0603343 Meat Processing|
|Course Description :|
Structure and composition of different types of meats and methods of slaughtering and caracas preparation . Post-mortem changes in meats and factors affecting them. Spoilage of meats and Processing methods of different meat products and machinery and methods of prevention. equipment’s.
|Department :||Nutrition and Food Technology|
|Program :||Bachelor in Food science and Technology |
|Course Level :||Bachelor|
|Course Outline :||