The objective of this course is to study the science and technology of animal origin meat and poultry foods processing, preservation, quality analysis and assurances. Structure and composition of various animal muscles: beef, pork, poultry and fish. Slaughtering and butchering techniques. Post mortem meat handling, storage and processing of meat products (smoked, salted, dried, sausages). Poultry processing and cooling techniques. Egg processing and preservation, fish structure and composition in relation to preservation and processing. Icing, freezing, drying and smoking of fish products. Fish protein concentrates. Disposal of waste products of meat, fish and poultry processing