Meat Hygiene Lectures 1.Automation and meat quality, ( S1-14) , 28\2 2.Automation and meat quality, ( S14-27) , 5\3 3.Automation and meat quality, ( S27-37) , 7\3 4.Automation and meat quality, ( S37-End) , 12\3 5.Meat Color, (S1-15) , 14\3 6.Meat Color, (S15-End) , 19\3 7.pre-slaughter-stress, 21\3 8.E.Coli, ( S1-7 ), 26\3 9.E.Coli 10.Stunning 11.Meat Packaging 12.Fresh-Thawed Meat 13.Fresh-Thawed Meat 14.Meat Spoilage, 25/4, ( S1-23) 15.Meat Spoilage, 2/5, ( S23-End)
16.Chemical Residues, 7/5 17.Starter Culture, 9/5 18.Meat processing, 14/5 19.12-Smoking Meat, 16/5 20.Last lecture (CH13+14+15+16), 24/5