Course info
This course equips students in the Food Science and Technology curriculum with Meat Technology Skills.
It encompasses;
1. Introduction to Meat Technology.
2. various sources of meat in Kenya.
2. Meat composition, slaughtering of meat and poultry.
3. The inspection and grading of meat products.
4. The structure, composition, nutritive value and functional properties of eggs.
5. The packaging, storage and transportation of meat and meat products.
It encompasses;
1. Introduction to Meat Technology.
2. various sources of meat in Kenya.
2. Meat composition, slaughtering of meat and poultry.
3. The inspection and grading of meat products.
4. The structure, composition, nutritive value and functional properties of eggs.
5. The packaging, storage and transportation of meat and meat products.
- Lecturer: Stephen Oselu Oselu