Meat production alternatives 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; identification of waste management issues; regulatory framework; current and future developments in products and processes. -- Course Website
Prerequisites: Eligibility for honours or postgraduate coursework program.