The aim of this course is to give information about the physical, chemical and biochemical properties of muscles of slaughter animals, to examine the detailed composition and structure of meat

Muscle tissues and muscle structure, muscle components and chemistry, muscle physiology, pre- and post-slaughter factors and meat quality, intrinsic biochemical changes and muscular transformation mechanism. Some events that occur in muscle / meat include cold shortening, dissolution stiffness, meat ripening, muscle water retention capacity, dark cut meat.