| Define the basic concepts related to meat and meat products and the production process. |
| Explain the structure of muscle tissue and the conversion process of muscle into meat together with its effects on quality. |
| Distinguish the physical, chemical and microbiological properties of meat in terms of food safety. |
| Analyze spoilage and quality defects occurring in meat by establishing cause–effect relationships. |
| Compare preservation methods applied to meat and meat products according to their effectiveness and areas of use. |