The courses
teach the economic and nutritional value of meat and its products -
slaughterhouses and their importance - the carcass (main cuts and chemical
composition) - the structure and function of meat muscles - changes in meat
muscles after slaughter - factors affecting the palatability of meat -
identification of meat types - slaughter and processing of poultry and rabbits
- meat and fish products processed meat (cured meat - sausage products - smoked
meat - dried meat - canned meat - canned, smoked and dried fish) - by-products
of meat, poultry and fish hygiene.
