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Meat and Poultry Products Technology

Course Description: Introduction - Slaughter of livestock and poultry - Carcass grading - Histological and chemical composition of muscles - Spoilage of meat and eggs - Modern methods in tenderizing and processing meat and poultry - Meat by-products - Egg processing and its nutritional value.
Credit hours: 3
Objectives of the course :

The course aims to introduce the student to the slaughter processes of animals and poultry, carcass grading, the histological and chemical structure of muscles, methods of tenderization and processing of meat, poultry, and their by-products, as well as egg processing.

Course outputs :

1- It explains the slaughter operations of animals and poultry, carcass grading, and the histological and chemical structure of muscles.
3. It explains the causes of meat and egg spoilage, as well as modern methods for tenderizing and processing meat and poultry.
4. He learns about meat byproducts, egg processing methods, and its nutritional value.

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  • Last update: 2026-08-26

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