Learning objectives
The principal aim of the course is to provide general knowledge on chemical and biochemical constitution of muscle, conversion of muscle to meat, consequences of irregular post mortem muscle metabolism, hygienic, technological, nutritional and sensorial characteristics of meat. In addition, the course provides detailed information on principles and practice of meat processing technology, focused in particular on the manufacture of the main Italian fermented, dry-cured and cooked meat products and meat packaging.
Other aims of the course are to know the main preservation and processing technologies of milk and be able to identify the critical control points
Prerequisites
food chemistry and microbiology
Course unit content
Chemical and biochemical constitution of muscle
The conversion of muscle to meat
Irregular post mortem muscle metabolism
Sensorial, technological, nutritional and microbiological aspects of meat
Meat processing technology: principles and practice of the manufacture of fermented, dry-cured and cooked typical Italian meat products
Additives used in meat processing
Meat packaging. Milk composition; milk coagulation; classes of cheeses; butter; ice cream.
Full programme
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Bibliography
Power Point presentations provided by the teacher
LAWRIE R.A. (1998) - Meat Science (Sixth Ed.) Pergamon Press. Cappelli P. e Vannucchi V. Chimica degli alimenti-Conservazione e trasformazione (Seconda Edizione) Zanichelli Editore (Bologna). Trattato di tecnologia casearia (autore Ottavio Salavadori Del Prato-Edagricole). Tecnologie del latte, burro, yogurth, gelato, latte alimenatare (autore Ottavio Salvadori Del Prato-Edagricole).
Teaching methods
lectures and visits to meat processing plants
Assessment methods and criteria
written exam
Other information
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