Learning objectives
The principal aim of the course is to provide information on horse slaughtering with particular reference to technical aspects, inspection procedures and specific regulations and duties of the official veterinarian. In addition, the course provides general knowledge on chemical and biochemical constitution of muscle, conversion of muscle to meat and on hygienic characteristics of horse meat.
Prerequisites
none
Course unit content
Horse meat production and consumption in Italy and Europe. Horse slaughtering: technical aspects, inspection procedures, specific regulations and duties of the official veterinarian.Chemical and biochemical constitution of muscle. The conversion of muscle to meat. Irregular post mortem muscle metabolism. Sanitary aspects of horse meat.
Full programme
- - -
Bibliography
Faccincani F., Murari R. e Chizzolini R. (1993) Controllo sanitario nei centri di macellazione. Ed. L'Informatore Agrario.Lawrie R.A. (1998) - Meat Science (Sixth Ed.) Pergamon Press.
Power Point presentations provided by the teacher.
Teaching methods
Lecture and practicals in horse slaughterhouse
Assessment methods and criteria
written exam
Other information
- - -