Course Length: One day
Entry Requirements: No formal qualifications are required.
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
How to enrol: To enrol please contact us at firstname.lastname@example.org or 029 2041