Integration on Locally Compact Spaces

Meat: general -Biochemistry of meat -Tenderness and extending shelf life of fresh meat -Definitions -Additives used in meat products -Allergens in meat products -Coulour in cured meat products and fresh meat -Cooked ham -Cooked sausages -Fresh suasages -Raw fermented sausages -Cured air dried meat products -Spreadable liver sausage (fine and course) and liver-pate -Burger and nuggets -Sliceable and non-sliceable blood sausage -Brawn and meat-jelly -Canned and retorted corned beef -Encased (case-ready) meat -Treatment of seafood (fish fillets, shrimps and prawns) -Casings -Sensorial evaluation of meat products -HACCP in meat processing companies -General microbiology -Specific microbiology -Fungi -Predictive microbiology