MEAT SCIENCE AND TECHNOLOGY

Second cycle degree in ANIMAL SCIENCE AND TECHNOLOGY (Ord. 2017)

Campus: LEGNARO (PD)

Language: English

Teaching period: First Semester

Lecturer: ANTONELLA DALLE ZOTTE

Number of ECTS credits allocated: 8


Syllabus
Prerequisites: Animal feeding and nutrition, Animal breeding, Animal management.
Examination methods: written exam at the official exams timetable
Course unit contents: 1st credit: Producing and eating meat. The mechanism of muscle contraction. Muscle fibre types. Muscle energy metabolism. Conversion of muscle to meat.
2nd credit: Factors that influence the post mortem variation and the resulting meat quality.
3rd credit: Variables that define the meat quality. Physical, chemical and sensory techniques for evaluating the meat quality.
4th credit: Properties of fresh meat. Nutritive value of the meat.
5th credit: Principles of meat processing.
6th credit: Processes and ingredients in manufacturing a variety of meat products. EU food quality certification and quality schemes-guaranteeing quality.
7th credit: General information on poultry breeds and hybrids, and productive systems used to obtain meat and meat products. Poultry meat products’ processing and quality evaluation.
8th credit: Rabbit farming for meat production. Rabbit meat quality. The yield and nutritional value of meat from alternative species (ungulates, camelidae, rodents, ratites and reptiles)