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Food Processing (3): Meat and fish

Course Description: • Theoretical Part: • Introduction to the course – Animal carcass preparation – Study of the physical and chemical properties of meat – Study of the histological properties of meat – Study of the microbiological properties of meat – Study of the methods used in cutting and preparing meat – Study of various methods for processing meat products such as hamburgers, sausages, chicken nuggets, and fish balls... etc. – Study of various methods for cooking meat and fish – Study of meat preparation and canning – Poultry and its products preparation – Fish preparation and handling and methods of its preservation. • Practical Part: • Carcass preparation in slaughterhouses – Physical and chemical tests performed on meat – Various methods used in the preparation, cooking, and preservation of some meat and fish products such as hamburgers, sausages, chicken nuggets, and fish balls... etc.
Credits: 2
Prerequisites: FSNU221
Objectives of the course :
  • The course aims to study and describe the physical and chemical properties of meat and fish.
  • It also aims to equip students with the skill of manufacturing and cooking some meat products, the factors affecting the contamination and spoilage of fresh and processed meats, the different methods of preserving them, as well as how to benefit from waste in this regard.
Course outputs :

Acquires skills in preparing, assessing, and storing meat, fish, poultry, and their products.
2. Master the handling skills for meat, fish, and their products, and solve related problems within a team.
Develops skills in searching for up-to-date information using a computer and writing scientific reports in the field of meat, fish, poultry, and their products.

Additional information:
  • Last updated: 2026-06-16

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