Meat technology focuses on value adding to fresh meat and has a fully equipped small scale meat processing plant to manufacture fresh and cooked processed meat products, i.e. emulsions, smoked and cured products.

Meat Technology was involved in research leading to the latest legislation on the inclusion of brine in frozen chicken.  Our current focus is on the utilisation of the fifth quarter (intestines, organs, blood) in processed products and the development of shelf stable meat products at environmental temperatures.

We have been involved with the FoodBev SETA, unit standard writing, skills programmes and training since ~1998, and have recently been involved with the revision of our first two meat-related NQF 3 qualifications and unit standards.

We host Introductory (mainly fresh meat processing and sausages) and Advanced Meat Processing (mainly emulsions, curing, smoking) courses.

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Food Science and Technology

Biochemistry

Dairy Technology

Slaughter and Carcass Evaluation


For more information contact:

Ms Magdeline Magoro
Tel:  + 27 (0)12 672 9336
ARC-Animal Improvement Institute, Private Bag X2, IRENE, 0062
E-mail: magdeline@arc.agric.za

OR

Ms Jane Boikhutso
Tel:  + 27 (0)12 672 9331
ARC-Animal Improvement Institute, Private Bag X2, IRENE, 0062
E-mail: Jane@arc.agric.za