Meat Science and Applications

Meat science - chemistry, biochemistry and biotechnology: meat composition; postmortem muscle chemistry; meat colour; flavours of meat products; analytical methods; meat biotechnology. Meat safety: microbiology of meats; meat safety; drug residues in meat - emerging issues. Slaughtering and carcass processing: antemortem handling and welfare; slaughtering and processing equipment; carcass processing -factors affecting quality; carcass processing - quality controls; electrical inputs and meat processing. Processing meats: meat and meat products; spices and flavourings for meat and meat products; intermediate-moisture meat and dehydrated meat; manufacturing of reduced-fat, low-fat and fat-free emulsion sausage; meat packaging - protection, preservation and presentation; meat curing technology; meat smoking technology; meat canning technology; meat fermentation technology. Meat production, byproducts, workers' safety and waste management: meat production; meat co-products; occupational safety; waste management.