INSPECTION OF FOODS OF ANIMAL ORIGIN
cod. 22135

Academic year 2007/08
3° year of course - First semester
Professor
Academic discipline
Ispezione degli alimenti di origine animale (VET/04)
Field
Tecnologie
Type of training activity
Characterising
12 hours
of face-to-face activities
1 credits
hub: -
course unit
in - - -

Learning objectives

<br />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.

Prerequisites

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Course unit content

<br />Horse meat production and consumption in Italy and Europe.<br />Horse slaughtering: technical aspects, inspection procedures, specific regulations and duties of the official veterinarian.<br />Evaluation of horse as a meat animal.<br />Chemical and biochemical constitution of muscle.<br />The conversion of muscle to meat.<br />Irregular post mortem muscle metabolism.<br />Nutritional, hygienic and sensory quality of horse meat.

Full programme

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Bibliography

<br />Faccincani F., Murari R. e Chizzolini R. (1993) Controllo sanitario nei centri di macellazione. Ed. L'Informatore Agrario.<br />Lawrie R.A. (1998) - Meat Science (Sixth Ed.) Pergamon Press.<br />Power Point presentations provided by the teacher. 

Teaching methods

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Assessment methods and criteria

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Other information

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