Learning objectives
The course aims to develop an understanding on morphology, structure and function of animal organisms focusing on edible species. <br />
Anatomy of parts of the body, Osteology, Arthrology and Myology will be details to give at the student the necessary knowledge to identified the various meat cuts and its muscles. <br />
An in-depth study on muscle tissue analysing factors affecting both muscle specialisation and constitution. Further, the processing basic principles from muscle to meat will be considered. <br />
The course part related to Ichthyic products aims to provide knowledge on taxonomy and functional anatomy principles. <br />
Course unit content
<p> </p>
<p>Theoretical Part: - <br />
<br />
Anatomy nomenclature, directional terns and planes of the animal body. <br />
<br />
Anatomy of parts of the body and species peculiarities. <br />
<br />
Anatomy of Systems considering: bovines, equines, small ruminants, porcines, lagomorphs and birds: <br />
Osteology <br />
Arthrology <br />
Myology <br />
Splanchnology <br />
Angiology <br />
Nervous System <br />
Sense Organs <br />
The Skin and its annexes. <br />
<br />
Striated Muscle Tissue and Muscle:<br />
Muscle structure <br />
Factors influencing the muscle structure <br />
Processing from muscle to meat.<br />
<br />
Morphology, Structure and Taxonomy principles of: Tunicate, Echinodermata, Crustacea, Mollusca and Fish of trading interest.<br />
<br />
</p>
<p>Theoretical &Practical Part: -</p>
<p><br />
Morphological Analysis of edible viscera after meat packing. <br />
Identification and morphological analysis of meat cuts after meat packing. <br />
Morphological analysis of principal ichthyic products after food processing.</p>
<p><br />
</p>
Bibliography
<p> </p>
<p>BARONE R.: Anatomia Comparata dei Mammiferi Domestici Vol. 1 - 6, EDAGRICOLE, Bologna. <br />
BORTOLAMI R., CALLEGARI E., BEGHELLI V.: Anatomia e Fisiologia degli animali Domestici, Calderini – Edagricole, Bologna. <br />
DELLMANN H.D., EURELL J.A.: Istologia - Anatomia Microscopica Veterinaria, AMBROSIANA, Milano. <br />
GHITTINO P.: Tecnologia e Patologia in acquacoltura, Edizioni Rivista di Zootecnia, Milano. <br />
HICKMAN C. P., ROBERTTS L. S., LARSON A.: Zoologia, EdiSES, Napoli. <br />
KONIG H. E., LIEBICH H-G.: Anatomia dei Mammiferi Domestici, Vol 1 e 2, Piccin, Padova. <br />
PALESE l., PALESE a.:Il controllo sanitario e qualitativo dei prodotti alimentari della pesca,Piccin, Padova. <br />
PELAGALLI G.V., BOTTE V.: Anatomia Veterinaria sistematica e comparata, Edi-Ermes, Terza edizione - 2 volumi, Milano. <br />
POPESKO P.: Atlante di Anatomia Topografica degli Animali domestici, Editoriale Grasso - Edimediche, Bologna. <br />
RUPPERT E. E., BARNES R. D., FOX R. F.: Zoologia degli Invertebrati, Piccin, Padova.</p>
<p> </p>
