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