Learning objectives
At the end of the course the student should have acquired knowledge and competence relating to myology, techniques of halves sectioning, type of meat cuts and the preparation techniques of typical Italian charcuterie products.
In particular the student should be able to:
1-KNOWLEDGE AND COMPRHENSION CAPACITY:
Know, interpret and understand the morpho-functional organization of muscles, and know the post-mortem processes that characterize and lead the transformation of muscle into meat.
D2-CAPACITY TO APPLY KNOWLEDGE AND COMPREHENSION:
know how to apply the acquired knowledge in order to connect different topics, made comparisons, carry out controls, help in theoretical-practical problems solving and face all the transformation steps from meat cuts to high quality charcuterie products.
D3-AUTONOMY OF JUDGMENT:
Autonomously describe and interpret all the possible variabilities that influence the quality of the meat product ready for human consumption.
D4-COMMUNICATION SKILLS:
a) Orally describe in a clear, exhaustive and concise way, using an appropriate technical terminology, all the phases of meat processing
b) know how to communicate with the professional figures using an appropriate language in relation to the context and the interlocutor.
D5-LEARNING CAPACITY:
a) Autonomously consult and understand scientific texts, different from textbooks.
b) Autonomously do a bibliographic research on specific topics concerning the discipline
c) Have a sufficiently wide master of the subject allowing the student to face and understand related subjects.
Prerequisites
- - -
Course unit content
The following topics will be addressed during the course:
Description of the muscles that constitute the anatomical basis of typical charcuterie products and meat cuts.
Post mortem modifications of the muscle.
Factors affecting the meat quality.
Halves sectioning techniques.
Type of Bovine meat cuts and their use in food products.
Swine meat cut for butchery and charcuterie products
Techniques for preparing typical charcuterie products, both ground and unground, such as: “prosciutto crudo”, “culatello”, “fiocchetto”, “spalla cruda e cotta”, “pancetta”, “coppa”, “lardo”, “salame”, “zampone” e “cotechino”.
Full programme
- - -
Bibliography
Bortolami R., Callegari E., Clavenzani P., Beghelli V.
Anatomia e Fisiologia degli Animali Domestici
Edagricole.
Lawrie R.A. Scienza della Carne. Edagricole.
Bressanini D. La scienza della carne. Ed. Gribaudo
Teaching methods
The course consists of theoretical lessons and practical activities.
The theoretical lessons deal with the anatomy of muscles (miology), the anatomical bases of the various meat cuts and the study of leading phenomena for transformation of muscles into meat.
The practical activities, organized through expert interventions or guided visits to manufacturing of the sector, consist of section of animal halves and preparation of the main typical products of the Italian charcuterie products.
Considering the status of the health emergency the lectures could be done in synchronous-streaming on the Teams platform through power point presentation and videos.
Assessment methods and criteria
The assessment of the achievement of the course objectives is carried out through an written exam. The student have to answer three questions on the course contents. The first question concern the myology of the meat cuts and its post-mortem modifications. The second question regards the description of a bovine or swine meat cuts. The third question focuses on the preparation steps of typical Italian charcuterie products. The exam procedes with an oral discussion on the answers given in the written test.
In case of the persistence of the health emergency, the exams will be conducted remotely, and the exam modalities could be changed. During the exam it will be verified whether the student has achieved the objective of knowledge, understanding of the contents and the ability to apply the acquired knowledge. The grades, which are expressed with a grade out of thirty, are communicated immediately at the end of the exam.
For students with certified D.S.A. (law 170/2010) specific support methods are envisaged.
Other information
- - -
