Objectives and Requirements:
This course is a professional subject for students interested in meat and meat products research and development. Products included are fresh cut, cooked sausages, fermented salami, cured meat snack. Emphasis should be placed on the quality standard or index of each products and the processing technique to ensure the meat quality attributes.
Students are required to know the main types of meat products and their manufacture, be familiar the quality and safety requirements of meat products and have the abilities to diagnose quality and safety defects and know how to overcome these problems, and design and make a new food product with cereal ingredients or make a new approach to ensure meat safety and quality.
Credit(s)：2 (1.5 lecture 0.5 lab)
Prerequisite Course(s): Introduction to Food Processing
