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280.106 Added-Value Processing of Meat and Meat Products (15 credits)
The chemistry, microbiology and processing of the production of a wide range of added value meat products will be covered in the course. Topics include restructured meat technologies, hamburger manufacture, ready-to-eat meals, packaging, canned products, surimi processing, bone and mechanically recovered meat processing, tallow refining, fine chemical processing, additive properties and uses, yields and product costing.
Note(s): This course is available only to students enrolled in the Diploma in Meat Technology and is offered in odd years only.
- Restriction(s): 142.106
|2021||Semester Two non-standard||Distance|
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