Meat Technology - Syllabus: by Doç. Dr. Hilal Şahin Nadeem
Chapters
1:

Meat composition and additives

2:

The biochemistry of meat & the tenderness of fresh meat

3:

Definitions of terms used in meat science and technology

4:

Additives and Preservatives in meat products

5:

Production of fermented meat products

6:

Production of emulsified meat products

7:

Production of poultry products

8:

Fish processing and products

9:

Meat color