Conference Abstract Book

COURSE 2. MEAT PROCESSING FUNDAMENTALS 2.1. Raw materials and additives 2.2. Traditional meat preservation methods 2.3. Units in meat processing and equipment 2.4. Production of sausages 2.5. Production of meat products from the whole cut 2.6. Production of offal products 2.7. Production of canned meat products 2.8. Production of other meat products