208-746 Meat and Smallgoods Technology
- Meat production alternatives in Australia;
- Microscopic and macroscopic structure of meat muyscle;
- Components of meat and interrelationships;
- Surface chemistry;
- Meat processing;
- Role of non-meat functional ingredients;
- Inhibition of microbial growth;
- Factors influencing quality of product from farm to plate;
- Fermentation of meat;
- Prefabricated meat processing;
- packaging;
- Storage conditions;
- Identification of waste management issues;
- Regulatory framework;
- Current and future developments in products and processes.