Learning Outcomes

Composition of Meat

Chemical Changes Associated with Slaughter

Aging of Meat Carcasses

Meat Fibres and Tenderness Factors

Preventing Discolouration and Abnormalities in Meat

Diseases Associated with Meat

Human-Introduced Residues in Meat

Meat Nutrition

Meat Handling and Storage Procedures

Lesson Summary

This module introduces you to the science and nutrition behind the meat we eat, including: the composition of meat, chemical changes that can occur before and after slaughter, the aging of the meat, tenderness factors, diseases associate with meat such as BSE, meat handling, and storage, and meat nutrition.

The Meat Inspection Process

Case Study: Canadian Grading Regulations for Beef

Case Study: Canadian Grading Regulations for Veal

Case Study: Canadian Grading Regulations for Lamb and Pork

Case Study: Canadian Poultry Grading

Case Study: Canadian Game Processing, Inspection, and Grading

This module details the processes and grades of meats and poultry that have been butchered for consumer use, using the Canadian standards for grading and inspection.

Introduction to Cutting and Processing Meats

Beef - Primal, Sub-primal, and Secondary Cuts

Pork - Primal, Sub-primal, and Secondary Cuts

Lamb & Offal - Primal, Sub-primal, and Secondary Cuts

Poultry - Primal, Sub-primal, and Secondary Cuts

This module details the different cuts that can are taken from animal carcasses for consumer use, including all commonly consumed farmed meats: beef, veal, pork, lamb, and poultry.

Food Service Excellence - Meat Cutting and Processing - Assessment

Learn the standard procedures for meat processing and cutting in this free online food service industry course.

Food Service Excellence - Meat Cutting and Processing

This certificate course teaches you about cutting and processing meat for the food service industry. We study different types of meat and poultry and lay out the terminology used to discuss them. We also show you how meats are inspected and graded. This course covers everything you need to know to begin a career in meat preparation or can help experienced butchers polish their skills and refine their craft. So why wait? Enroll today!

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