To teach the fundamental characteristics, quality criteria, preservation methods, and production technologies of meat and meat products; and to ensure that students gain knowledge about the production, storage, and quality evaluation processes of red meat, poultry meat, and processed meat products.

The structure, composition, and quality characteristics of meat; the fundamental post-mortem changes in meat; meat preservation methods; spoilage in meat and meat products; red meat and poultry technology; production technologies of processed, fermented, and heat-treated meat products; traditional meat products; meat products produced in the world and in Türkiye; packaging applications; and quality control and food safety in meat and meat products are covered within the scope of this course.