Inspection of foods of animal origin
Learning outcomes of the course unit
The principal aim of the course is to provide information on horse slaughtering with particular reference to technical aspects, inspection procedures and specific regulations and duties of the official veterinarian. In addition, the course provides general knowledge on chemical and biochemical constitution of muscle, on conversion of muscle to meat and on hygienic, nutritional, technological and sensorial characteristics of horse meat.
Course contents summary
Horse meat production and consumption in Italy and Europe.
Horse slaughtering: technical aspects, inspection procedures, specific regulations and duties of the official veterinarian.
Evaluation of horse as a meat animal.
Chemical and biochemical constitution of muscle.
The conversion of muscle to meat.
Irregular post mortem muscle metabolism.
Nutritional, hygienic and sensory quality of horse meat.
Faccincani F., Murari R. e Chizzolini R. (1993) Controllo sanitario nei centri di macellazione. Ed. L'Informatore Agrario.
Lawrie R.A. (1998) - Meat Science (Sixth Ed.) Pergamon Press.
Power Point presentations provided by the teacher.