Meat and Meat Products

This subject will cover the following topics; meat production in Australia, microscopic and macroscopic structure of meat muscle, components of meat, interrelationships and surface chemistry, meat processing (role of non-meat functional ingredients, inhibition of microbial growth, fermentation of meat, prefabricated meat processing, packaging and storage conditions), factors influencing quality of product from farm to plate, meat microbiology, co-products and by-products from meat animals, regulatory framework and current and future developments in products and processes.