Anglų savarankiškas darbas. Introduction. Biological hazards in meat. Chemical hazards in meat. Physical hazards in meat. Meat spoilage through micro-organisms. Meat poisoning through micro-organisms. How to prevent meat from contamination? Key terms. References.
The object of self-study work: find more information about the contamination of meat and quality requirements.
The tasks of self-study work:
1.Find out more information about meat contamination.
2.Find out more information about structural and biochemical meat alterations.
3.Find out more information, how to prevent meat contamination.