GIM 553 - Red and White Meat Technology

The aim of the course is to introduce red and white meat, to teach its characteristics and to explain its technology.

Importance of meat in terms of nutrition and health, morphological, chemical and microbiological structure, Slaughterhouse Animals, Slaughterhouses and Slaughter, Normal and abnormal changes after slaughter, Meat Spoilage, Classification and Shredding of Body Meats, Quality and yield level in body meat, Raw Red Meats, Prepared Meat Meat products such as mixtures, fermented sausage, salami, sausage, bacon, ham and roasting, and white meat nutritional value, characteristics, poultry cutting, body shredding and white meat technology as well as meat preservation methods are the content of the course.