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Dear students,
Welcome to the Meat Science and Technology Module!
This module is aimed at enabling you to develop abroad and in depth knowledge, skills and expertise on the following points: Animal slaughter and slaughtering techniques; Inspection, cutting and grading of meat; Analysis of meat and meat products; Meat preservation techniques; Microbiology and spoilage of meat and meat products; Production and handling of poultry products; Microbiology and spoilage of fish and fish products; Fish science and technology. The principles of meat processing, meat pigments, flavor and color change.
In this section the concept of Meat Science and Technology is introduced and the Module Intended Learning Outcomes (ILOs) are described. Kindly find the detailed information on the module objectives and ILO in the attached document.
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