The aim of this course is to enable students to recognize 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, preservation 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 make evaluations 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, the additives used, and preservation methods. In addition, students learn the basic analytical methods applied to meat and meat products and gain knowledge in quality control and food safety.