To teach the consistence and chemical reactions occurring meat. To evaluate carcass grading, valuable meat portions and meat products production.

The description and the types of meat. Histological structure of meat and tissues related with muscle. postmortem changes, maturation and abnormal postmortem changes occurring in meat. Meat quality parameters. Factors affecting meat quality. Meat products technologies, equipment, starter cultures, casings and process chain for production. Cleaning and sanitation. HACCP im meat industry.