The course is compulsory in the Meat Science and Technology study module.
Meat Science, lectures course taken simultaneously or earlier
To know the most important research and quality control procedures for meat and meat products and experience in performing essential analysis
Meat and meat product analysis in relation to chemical, biochemical, histochemical and physical properties.
Reports on practical work (50%) and examination (50%). The performance will be graded using a scale of 0-5.
Course will be held in the Meat Science Lab.
Contact teaching 12 h, practical work 80 h, group work 10 h, self-study 32 h
Replaces the former course 8720131 Lihatiede, harjoitustyöt 4 cr.