The aim of this course is to enable students to understand the structural, chemical, and technological properties of red meat, poultry, and seafood; to teach the production processes of processed and further processed meat products; and to provide knowledge and skills related to raw materials, additives, hygiene, storage conditions, and quality control practices used in production. Additionally, the course aims to equip students with the ability to apply sensory, physical, and chemical analysis methods for meat and meat products and to evaluate them in accordance with food safety principles.

This course covers the structure, quality characteristics, and processing techniques of red meat, poultry, and seafood. It examines the production processes of processed and further processed meat products, including the additives used and preservation methods. Additionally, students learn basic analysis methods applied to meat and meat products and gain knowledge about quality control and food safety.