Weeks | Topics |
1 |
Introduction
|
2 |
Preslaughter factors affecting poultry meat quality
|
3 |
Primary processing of poultry
|
4 |
Chilling of poultry meat
|
5 |
Packaging of poultry meat
|
6 |
Biochemistry of poultry muscles
|
7 |
Quality parameters of poultry meat
|
8 |
Physical, chemical and microbiological hazards of poultry meat
|
9 |
Midterm exam
|
10 |
Further processed poultry meat tecnology
|
11 |
Emulsified meat products technology
|
12 |
Fermentede meat products technology
|
13 |
battered and beraded poultry meat technologies
|
14 |
Marinated poultry meat products
|