850-471 Meat and Poultry Science and Technology 1/2567

Physical, chemical and biological properties of meat, poultry and products; slaughtering and trimming of carcasses; meat and poultry raw materials; quality and quality changes of meat during storage; quality determination and control; additives used in meat industry; categories of processed meat products and meat products processing; novel technology in meat and poultry industry; specification and quality standard of meat and products; meat marketing and trend in meat products development; case study and field trip