MEAT AND FISH PRODUCTS
Learning outcomes of the course unit
The course aims to develop an understanding on morphology, structure and function of animal organisms focusing on edible species.
Anatomy of parts of the body, Osteology, Arthrology and Myology will be details to give at the student the necessary knowledge to identified the various meat cuts and its muscles.
An in-depth study on muscle tissue analysing factors affecting both muscle specialisation and structure. Further, the processing basic principles from muscle to meat will be considered.
Objectives of the course is, olso, provide the notions of Fish, Crustacea and Mollusk anatomy.
Especially the course is to concentrate on the aspects of italian fish produtcs identification.
Course contents summary
During the course the following theoretical concepts will be given:
Cytology - General embryology - Histology.
Identification of meat cuts.
Anatomy and identification of:
Fish, Crustacea, Gasteropoda,Clam and Cephalopoda.
BORTOLAMI R., CALLEGARI E., CLAVENZANI P., BEGHELLI V.: Anatomia e Fisiologia degli animali Domestici, Calderini – Edagricole, Bologna, 2009.
Vannini E.: Zoologia dei Vertebrati, Utet, Torino,1982.
Kent G. C,: Anatomia Comparata dei Vertebrati, Piccin,1997.
Assessment methods and criteria