First cycle
degree courses
Second cycle
degree courses
Single cycle
degree courses
School of Agricultural Sciences and Veterinary Medicine
Course unit
AVP3050239, A.A. 2017/18

Information concerning the students who enrolled in A.Y. 2017/18

Information on the course unit
Degree course Second cycle degree in
AG0065, Degree course structure A.Y. 2017/18, A.Y. 2017/18
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Number of ECTS credits allocated 8.0
Type of assessment Mark
Course unit English denomination MEAT SCIENCE AND TECHNOLOGY
Website of the academic structure
Department of reference Department of Agronomy, Food, Natural Resources, Animals and the Environment
Mandatory attendance No
Language of instruction English

Teacher in charge ANTONELLA DALLE ZOTTE AGR/20

ECTS: details
Type Scientific-Disciplinary Sector Credits allocated
Core courses AGR/20 Animal Husbandry 8.0

Mode of delivery (when and how)
Period First semester
Year 1st Year
Teaching method frontal

Organisation of didactics
Type of hours Credits Hours of
Hours of
Individual study
Practice 2.0 16 34.0 No turn
Laboratory 1.0 8 17.0 No turn
Lecture 5.0 40 85.0 No turn

Start of activities 02/10/2017
End of activities 19/01/2018

Prerequisites: Animal feeding and nutrition, Animal breeding, Animal management.
Target skills and knowledge: Aim of the course is to give basic principles of meat science and basic knowledge on the utilization of meat differently cured and processed as food. The principal factors that determine and influence the quality of meat products and the productive processes involved will be described and discussed. The basic meat processing procedures of bovine, pig, poultry, rabbit and alternative species will be analyzed. The course aims also to deepen on the principal instrumental and sensory techniques to evaluate the meat quality.
Examination methods: written exam at the official exams timetable
Assessment criteria: The student learning will be evaluated by multiple choice questions on the topics taught.
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)
Planned learning activities and teaching methods: In-class lectures: 40 hours
In-class training: 8 hours
In-field training: 16 hours
Additional notes about suggested reading: Slides used during the learning activity will be distributed along the course and available at Moodle: dropbox.
Scheduled students’ reception time: every day upon appointment
Textbooks (and optional supplementary readings)
  • E. T. Aberle et al., Principles of Meat Science. --: Freeman W.H. and Company Eds, --. ISBN 978-0-7872-4720-1 Cerca nel catalogo
  • P.D. Warriss, Meat Science. An introductory text.. --: CABI Publishing, --. ISBN 0 85199 424 5 Cerca nel catalogo