Section outline
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LEARNING OUTCOMES:
- Understand stages of post-mortem changes like rigor mortis and aging.
- Explain biochemical processes affecting meat after slaughter.
- Recognize the impact of post-mortem changes on meat quality.
- Identify influencing factors such as species and storage.
- Analyze the role of these changes in meat processing.
- Apply knowledge to improve meat storage and preservation.
- Evaluate spoilage and safety concerns related to post-mortem changes.
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Students mustMark as done