This course will discuss the types and characteristics of animal product materials, in order to give students a basic insight into the materials of meat and poultry meat and their by-products, and for the further study of meat processing technique. The major contents conclude structure, characteristics, and composition of materials, functional properties of raw materials of animal products quality influencing factors, storage and handling of materials, and etc. As well as this course will also discuss the methods and type of animal products utility, in order to give students a basic insight into the meat and poultry meat and their by-products utilization, and for the further study of meat processing technique. The major content concludes animal food on structure and composition, functional properties of raw material of animal products, processing principles and procedures.