Course Description

42-411 Meat and Poultry Processing W(2-3)

An advanced study and application of the principles and techniques involved in processing meat and poultry products. Lectures include a detailed study of the chemistry and physical properties of meat proteins, lipids and flavour as related to the processing of meat products. Practical applications of processing techniques, quality control, packaging and merchandising are emphasized in the laboratory. Eggs and processed egg products are dealt with to a lesser extent. (Offered in odd-numbered years.)

Prerequisites: 10-234 or 42-231 or 42-316.

Course Profile

1998-99 Undergraduate Calendar