Understanding Meat and Fish Quality


Course Length: One day

Entry Requirements: No formal qualifications are required.

Course Content:
This course will enable the delegate to understand important biochemical and ultra-structural changes that take place post-mortem in the conversion of muscle to meat, the endogenous and exogenous factors that affect meat quality (flavour, texture), the impact of processing and storage of fish and meat products and relating to best pratice. This will allow the delegate to objectively measure meat and fish quality.

Course aimed at: It is aimed at people working in meat or fish production who have some basic knowledge of the science.

Course Director: Ian Ashton

How to enrol: To enrol please contact us at zberry@cardiffmet.ac.uk or 029 2041 6306