|Prerequisite : Have taken ISC 266 or ISC 370 or ISC 390
Structure, chemical physical and microorganism in meat, poultry and egg. Post-mortem changes of meat quality. Food additives, equipments, and processing of meat, poultry, and egg products. Food plant sanitation. Quality control and quality inspection of products. Product deterioration, product storage, packing and distribution. Utilization of by-products. Field trips.