To
identify and describe the basic physical and chemical components
of meat and their influence on specific attributes of meat and meat
products.
Describe the scientific and technological procedures involved in
the processing of meat animals and preservation of meat products.
Describe
the function, use and attributes of various non-meat ingredients
in processed meat products .
Analyze and solve common meat processing technical problems using
scientific principles and technology gained in Meat Processing
To
incorporate proper sanitation practices while processing or performing
analytical procedures to ensure wholesome products and (or) accurate
results.
Develop
a new processed meat product as well as generate a marketing campaign
for this item.
