First cycle
degree courses
Second cycle
degree courses
Single cycle
degree courses
School of Agricultural Sciences and Veterinary Medicine
ANIMAL SCIENCE AND TECHNOLOGY
Course unit
MEAT SCIENCE AND TECHNOLOGY
AVP3050239, A.A. 2018/19

Information concerning the students who enrolled in A.Y. 2018/19

Information on the course unit
Degree course Second cycle degree in
ANIMAL SCIENCE AND TECHNOLOGY
AG0065, Degree course structure A.Y. 2017/18, A.Y. 2018/19
N0
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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 http://www.agrariamedicinaveterinaria.unipd.it/
Department of reference Department of Agronomy, Food, Natural Resources, Animals and the Environment
Mandatory attendance No
Language of instruction English
Branch LEGNARO (PD)
Single Course unit The Course unit can be attended under the option Single Course unit attendance
Optional Course unit The Course unit can be chosen as Optional Course unit

Lecturers
Teacher in charge ANTONELLA DALLE ZOTTE AGR/20

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

Course unit organization
Period First semester
Year 1st Year
Teaching method frontal

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

Calendar
Start of activities 01/10/2018
End of activities 18/01/2019

Syllabus
Prerequisites: Animal feeding and nutrition, Animal breeding, Animal management.
Target skills and knowledge: Students will learn:
Basic principles of meat science and basic knowledge on the utilization of meat differently cured and processed as food.
Principal factors that determine and influence the quality of meat products and the productive processes involved.
Basic meat processing procedures of bovine, pig, poultry, rabbit and alternative species.
Principal instrumental and sensory techniques to evaluate the meat quality.
Examination methods: written exam in English language
Assessment criteria: The student learning will be evaluated by multiple choice questions on the topics taught.
Course unit contents: 1st ECTS: Producing and eating meat. The mechanism of muscle contraction. Muscle fibre types. Muscle energy metabolism. Conversion of muscle to meat.
2nd ECTS: Factors that influence the post mortem variation and the resulting meat quality.
3rd ECTS: Variables that define the meat quality. Physical, chemical and sensory techniques for evaluating the meat quality.
4th ECTS: Properties of fresh meat. Nutritive value of the meat.
5th ECTS: Principles of meat processing.
6th ECTS: Processes and ingredients in manufacturing a variety of meat products. EU food quality certification and quality schemes-guaranteeing quality.
7th ECTS: 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 ECTS: 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 https://elearning.unipd.it/scuolaamv/ (Moodle platform of the Scuola di Agraria e Medicina Veterinaria)and in dropbox.
Textbooks (and optional supplementary readings)
  • E. T. Aberle, 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. --: Freeman W.H. and Company Eds, --. ISBN 0 85199 424 5 Cerca nel catalogo

Innovative teaching methods: Teaching and learning strategies
  • Lecturing
  • Laboratory
  • Working in group
  • Problem solving
  • Peer feedback
  • hot topics lectures by invited speakers

Sustainable Development Goals (SDGs)
Good Health and Well-Being Responsible Consumption and Production