本科目之教學目的在使學生了解如何由動物經人道屠宰後的肌肉組織轉變為人類之食糧，因此，凡舉各種原料肉與肉製品之理化學性狀，以及各市肉製品之正規科學化加工製造方法與品質管制等，同學應熟知之肉品加工相關知識 。以其達到所學及所用之最終目的。

The purpose of this subject is to enable students to understand how muscle tissues after humane slaughtering of animals are transformed into human food. Therefore, all the physical and chemical properties of various raw meat and meat products, as well as the regular scientific processing and quality control of meat products in various cities, etc., and students should be familiar with the knowledge related to meat processing. To achieve the ultimate purpose of what is learned and used.

本科目之教學目的在使學生了解如何由動物經人道屠宰後的肌肉組織轉變為人類之食糧，因此，凡舉各種原料肉與肉製品之理化學性狀，以及各市肉製品之正規科學化加工製造方法與品質管制等，同學應熟知之肉品加工相關知識 。以其達到所學及所用之最終目的。

The purpose of this subject is to enable students to understand how muscle tissues after humane slaughtering of animals are transformed into human food. Therefore, all the physical and chemical properties of various raw meat and meat products, as well as the regular scientific processing and quality control of meat products in various cities, etc., and students should be familiar with the knowledge related to meat processing. To achieve the ultimate purpose of what is learned and used.

1.自編教材講譯
2.肉品加工學 陳明造編
3.The Meat Handbook Abert Levie
4.Meat Science R. A. Lawrie
5.Processed Meat W. E. Kramlich, et al
6.Meat science, Milk science and technology H. R. Cross
7.Principle of Meat Science Harold B. Hedrick, et al

1. Self-edited textbook translation
2. Meat processing learning edited by Chen Mingzao
3.The Meat Handbook Abert Levie
4.Meat Science R. A. Lawrie
5. Processed Meat W. E. Kramlich, et al
6.Meat science, Milk science and technology H. R. Cross
7. Principle of Meat Science Harold B. Hedrick, et al