New information following the change in COVID-19 alert levels.

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
2020 Semester Two non-standard Distance

Contact us Mon - Fri 8:30am to 4:30pm 0800 MASSEY (+64 6 350 5701) TXT 5222 Web chat Staff Alumni News Māori @ Massey