This unit consists of 39 lectures and an excursion and provides an advanced understanding of industry activities in meat processing. It covers all aspects of the operations of meat works; meat safety; meat preservation, storage, packaging and transport; secondary processing and smallgoods production; industry by-products; pet foods; hides and skins and the chemistry and analysis of meats. All species are covered including poultry. Practical sessions focus on industry visits. Available as a postgraduate unit. Students enrolled in MEAT518 will have to complete the requirements for MEAT418 and complete additional guided reading/practical work appropriate to the needs of individual students.