Processed Meats

Catalog description

This course includes techniques of the modern meat processing industry and its use of science and technology. It will include fabrication, processing, preservation, sanitation, Hazard Analysis and Critical Control Point (HACCP), and utilization of manufactured and processed meat. This course will provide actual laboratory preparation of processed meats and by-products produced in today's meat packing industry. Students will be familiarized with several key and general concepts relating to the safe production and marketing of processed meats.