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.
Course contents summary
During the course the following theoretical concepts will be given:
Cytology - General embryology - Histology
Identification of meat cuts.
Anatomy nomenclature, directional terns and planes of the animal body
Anatomy of parts of the body and species peculiarities
Anatomy of Systems: cytology, general embryology, histology and anatomy concepts, especially related to edible organs in bovines, equines, small ruminants, porcines, lagomorphs and birds.
Anatomical basis for the identification of the various meat cuts and the characterization of its muscles.
BORTOLAMI R., CALLEGARI E., CLAVENZANI P., BEGHELLI V.: Anatomia e Fisiologia degli animali Domestici, Calderini – Edagricole, Bologna, 2009.
Assessment methods and criteria