The objective of the course is to teach the main sources of manufacturing meats, classification of slaughtered animals, the fattening practices, slaughter, conservation of meat, processing techniques of different types of meat products.

Slaughtered animals, fattening methods, composition of meat, structure of meat and tissues, post mortem mechanism, conversion of muscle to meat and factors that affecting the meat quality during this conversion, cooling and freezing of meat, storage conditions, fermented and emulsified meat products, additives that used in meat technology.