Portioning, Deboning and Fresh Meat Composition

Meat Cutting and Utilization of Meat Cuts, Portioning Meat Processing, Meat Raw Material, Non-meat Ingredients and Basic\r\nTechniques in Meat Processing, Deboning Meat Processing, Selection and Grading of Raw Materials for Meat Processing, Fresh Processed Meat Products, Meat, Fat and Other Edible Carcass Parts, Fresh Meat Composition, Control f Fresh Meat Quality Through Manipulation of Muscle\r\nFiber Characteristics, Meat Consumption Role of Meat in the Diets