Meat Hygiene

• 1-Automation and meat quality 2-Meat Color-Fat-Water 3-pre-slaughter-Stress 4-E.coli 5-Stunning and Animal Welfare 6-Meat Packaging 7-Fresh Thawed Meat

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  8-Meat Spoilage 9-Meat Processing 10-Chemical Residues 11-Starter Culture 11-Starter Culture 2 12-Smoking Meat and Sausages 13-Meat Pathogens + Toxoplasmosis + Clostridium 14-Species-Determination 15-Danish 16-Meat-Fat-Wate