280.102 Preparation and Preservation of Fresh Meat (15 credits)

The microbiology, biochemistry and technology involved in the production of fresh and frozen meat and meat products as well as ways of increasing their chilled and frozen shelf life. Includes a review of hazardous microbes carried by fresh meat and meat products and their control in a modern processing facility.

Note(s): Offered in even years only.

Requirements Requirements help

Offerings Offerings help

Year Semester Mode Location
2018 Semester Two non-standard one Distance

Massey Contact Centre Mon - Fri 8:30am to 5:00pm 0800 MASSEY (+64 6 350 5701) TXT 5222 contact@massey.ac.nz Web chat Staff Alumni News Māori @ Massey