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 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.
Prerequisites
animal biology and genetics; animal anatomy
and physiology; microbiology and epidemiology; chemistry and biochemistry;
Course unit content
Chemical and biochemical constitution of muscle.
The conversion of muscle to meat.
Irregular post mortem muscle metabolism.
Sensorial, technological and microbiological aspects of meat.
Meat processing technology: principles of the manufacture of fermented, dry-cured and cooked typical Italian meat products.
Meat packaging.
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).
Teaching methods
lectures and practicals
Assessment methods and criteria
written exam
Other information
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