1. The structure of slaughterhouses, welfare of animals , slaughtering animals, and meat carcass inspection and classification, bacteriological, parasitical, viral infections and their pathological findings, and legal acts will be given during the meat hygiene part of the course. 2. Meat chemistry, biochemical changes during maturation, meat histology, debonning, meat microbiology, meat products technology, fermented meat products, boiled meat products, köfte, smoked meat technology and sanitation techniques will be given in the meat technology part of course 3. To gain skills managerial characteristics in meat businesses.

Antemortem and postmortem inspection, notifiable, prohibited slaughter and compensated diseases, zoonotic diseases in livestock animals, diseases (bacterial, viral, and parasitical) important for meat hygiene, meat and post-mortem biochemical changes, maturation stage, hygiene and sanitation techniques in a processing plant, the basic principles of products processing techniques