Learning objectives
<br />
The principal 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
Prerequisites
- - -
Course unit content
<br />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
Full programme
- - -
Bibliography
<br />Lawrie R.A. (1998) - Meat Science (Sixth Ed.) Pergamon Press.<br />Cappelli P. e Vannucchi V. Chimica degli alimenti-Conservazione e trasformazione (Second Edition) Zanichelli Editore (Bologna, Italia).<br />De Giovanni G. (2004) Le etichette dei prodotti alimentari. Ed. Edagricole (Bologna, Italia).<br />Power Point presentations provided by the teacher
Teaching methods
<br />Visits to slaughter and meat processing facilties are scheduled during the course. Practicals on the analytical procedures for the determinatation of meat quality will be provided
Assessment methods and criteria
- - -
Other information
- - -
