This course examines livestock production factors in relation to meat/livestock markets; pre-slaughter inspection and slaughtering procedures; muscle structure, organisation and conversion to meat.  It also treats the importance of meat and carcass quality, and the relationships of the physical, chemical and biological properties of meat, poultry and egg products to quality.  The processing, preservation and storage techniques and the microbiological factors affecting the deterioration and preservation of meat products will also be treated.