Categories
Disclaimer: Some of the links on this website are affiliate links, meaning we may earn a commission if you click through and make a purchase. This comes at no additional cost to you.
By clicking the button above, you acknowledge that you will be redirected to a third-party website and agree to their terms and conditions.
Log in to manage favorites.
Food Service Excellence - Meat Cutting and Processing
This course covers the key procedures and inspection steps in the meat cutting and processing industry. These are essential for any meat product being sold whether in a retail setting or to restaurants as they ensure the maintenance of high standards in the supply chain. We also provide a basic understanding of the various meats and cuts from beef to pork and beyond and go over the specialist terms used in the food service industry.The course starts with a module on the science and nutrition of meat that explains its composition and terms like βmarblingβ. We also cover the chemical changes that can happen in the animal before and after slaughter the ageing of the meat its fibres and factors affecting tenderness. We examine meat colours and show you how to prevent discoloration by identifying possible abnormalities and diseases associated with meat and meat products. We study nutrition in meat the effect of human-introduced residues of hormones and antibiotics and proper handling and storage procedures.The course conducts a case study that covers the Canadian inspection and grading regulations for various meats to illustrate how different meats have different grading types and levels. In our final module you are taken through the different cuts of meat taken from the meat cutter or animal carcasses including prime and sub-prime cuts which are then broken down into smaller retail cuts for restaurant and shop use. This course is of great interest to anyone working in the food service industry and can help farmers learn about how their livestock is processed. Sign up today to gain valuable meat cutting and processing skills to help you find work as a butcher.
Disclaimer: Product information, including title, description, and images, is sourced/provided by our affiliate partner, Alison US CA.
Disclaimer: Some of the links on this website are affiliate links, meaning we may earn a commission if you click through and make a purchase. This comes at no additional cost to you.
By clicking the button above, you acknowledge that you will be redirected to a third-party website and agree to their terms and conditions.
Product information, including title, description, and images, is sourced/provided by our affiliate partner, Alison US CA.
Share this product with a friend:
Refer a friend and earn 0.05 CEC when they click the link, plus an additional 1.00 CEC if they register. Share this Product and boost your earnings together!
Log in to manage favorites.
Similar Products
Share this product with a friend:
Refer a friend and earn 0.05 CEC when they click the link, plus an additional 1.00 CEC if they register. Share this Product and boost your earnings together!
Food Processing Technology and Quality of Food
Food Safety: Good Manufacturing Practices (GMP) in the Food Industry
Food Hygiene
Food Allergen Awareness
Food and Beverage Service in Restaurants Bars and Banquets