To give the students information about quality control and quality criteria of meat and products. To gain knowledge and skills students about applied analysis to meat and meat products.

Meat and meat products quality control and the importance, Meat quality parameters and general quality criteria, Contamination of meat and meat products, Critical control points, Quality assurance, Minimum quality assurance method and its implementation, Sensory quality of meat and meat products,Carcass quality, Physical and chemical quality of meat and meat products, Microbiological quality of meat and meat products, Sanitation in meat and meat products, Quality defects in meat and meat products. Characteristics of meat and meat products, Sampling meat and meat products, Sensory examinations meat and meat products, Meat and products, physical examinations, Serological examination of meat and products, Meat and meat products histological examinations, chemical examinations of meat and products , Sensory examinations of fish meat , Physical examinations of fish meat , Chemical examinations of fish flesh.