Unit II: COMPOSITION and STRUCTURE OF THE MUSCLE |
Subject 2.- Structure of the muscle
Fear 3.- Chemical composition of the muscle. |
Unit IV: QUALITY |
Subject 6.- Sensory quality of the meat. |
Unit SAW: SYSTEMS OF CONSERVATION And PROCESSED OF THE MEAT |
Subject 8.- The refrigeration of the meat.
Subject 9.- The freezing of the meat and the storage of the meat to freezing. Thawing
Fear 10.- The packaging of the meat. |
SEMINARS: |
1. Systems of processed in meat insustry
2. Health benefits OF consumption of meat
3. Meat products |