Course introduction| Meat Technology
Course Lectures on Meat Processing Technology
Chapter 1. Meat production and consumption
Chapter 2. Composition and structure of meat
Chapter 3. The slaughter of animals
Chapter 4. Post-mortem changes
Chapter 5. Meat microbiology
Chapter 6. Chilling and freezing-thawing
Chapter 7. Curing
Chapter 8. Grinding
Chapter 9. Emulsification
Chapter 10. Thermal processing
Chapter 11. Fermentation
Chapter 12. Smoking
Chapter 13. Drying
Chapter 14. Packaging
Chapter 15. Meat products
Chapter 16. HACCP in meat processing