Learning objectives
The aim of the course is to provide general knowledge on chemical and biochemical constitution of muscle, conversion of muscle to meat and hygienic, technological, nutritional and sensorial characteristics of meat. In addition, the course provides information on animal welfare, methods of stunning and slaughter of cattle, pigs and poultry with particular reference to hygienic legislation and regulatory aspects, principles and practice of meat processing technology, meat packaging and labelling. The course provides knowledge on the identification of the main species of Chondroichthyics, Osteoichthyics, Crustaceans, Mollusca and on the main technologies for processing, preservation and packaging of seafood, milk and dairy products.<br />
Prerequisites
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Course unit content
Chemical and biochemical constitution of muscle <br />
The conversion of muscle to meat <br />
Irregular post mortem muscle metabolism <br />
Sensorial, technological, nutritional and microbiological aspects of meat <br />
Animal welfare during transport, methods of stunning and slaughtering in relation to quality of meat <br />
Slaughtering of cattle, pigs and poultry: technical and regulatory aspects <br />
Meat processing technology: principles and practice <br />
Health mark and labelling of raw and processed meat <br />
Meat packaging <br />
Natural habitat of fish – Regulations on fishing and fish protection. <br />
Nutritional value of fish and fish products. <br />
Identification of species of fish, molluscs and crustaceans. <br />
Quality and safety control of fish. Evaluation of freshness. <br />
Control of hygienic aspects of bivalve molluscs. <br />
Main technologies for processing preservation and packaging of fish products. <br />
Milk technology: priciples and practice
Full programme
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Bibliography
LAWRIE R.A. (1998) - Meat Science (Sixth Ed.) Pergamon Press <br />
CAPPELLI P. e VANNUCCHI V. Chimica degli alimenti-Conservazione e trasformazione (Seconda Edizione) Zanichelli Editore (Bologna) <br />
TIECCO G.: Igiene e Tecnologia alimentare, Edagricole, Bologna. <br />
TIECCO G.: Microbiologia degli alimenti di origine animale, Calderini Edagricole Bologna. <br />
SALVADORI DEL PRATO O.: Tecnologie del latte, Edagricole, Bologna. <br />
SALVADORI DEL PRATO O.: Trattato di Tecnologia Casearia, Edagricole, Bologna. <br />
FOX P.F., McSWEENEY P.L.H., COGAN T.M., GUINEE T.P.: Cheese Chemistry, Physics and Microbiology” (third edition) Elsevier Academic Press. <br />
Teaching methods
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Assessment methods and criteria
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Other information
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