介紹肉品加工理論與實際運用，以供食品科學系同學研修，以加強對肉品製造的基本知識，進而增進肉產品之製程及研發。

Introduce meat processing theory and practical use for students in the Department of Food Science to strengthen basic knowledge of meat production and improve meat production process and research and development.

教導同學了解將肉品原料藉由物理法、化學法、微生物法或數種方法合併使用，使其外觀及特性改變，以達到耐儲存、便於運輸及增加肉品品質的目的，使學習者了解肉品加工理論與新技術的應用。

Teaching students to understand the use of meat raw materials through physical, chemical, microbial or several methods to change their appearance and characteristics, so as to achieve the purpose of storage resistance, easy transportation and increase meat quality, so that learners can understand the application of meat processing theory and new technologies.

肉品加工學 林慶文 華香園
Principles of Meat Science, Harold B. Hedrick et al., Kendall/Hunt Publishing Company.
The Meat We Eat, Romans et al., Interstate Publishers.

Meat Processing School Lin Qingwen Huaxiangyuan
Principles of Meat Science, Harold B. Hedrick et al., Kendall/Hunt Publishing Company.
The Meat We Eat, Romans et al., Interstate Publishers.