HEALTH AND QUALITY 'OF MEAT
Learning outcomes of the course unit
The principal aim of the course is to provide general knowledge on chemical and biochemical constitution of muscle, conversion of muscle to meat, and hygienic, technological, nutritional and sensorial characteristics of meat. In addition, the course provides information on animal welfare, methods of stunning and slaughter of cattle, pigs and poultry with particular reference to hygienic legislation and regulatory aspects, principles and practice of meat processing technology, meat packaging and labelling
Course contents summary
Chemical and biochemical constitution of muscle
The conversion of muscle to meat
Irregular post mortem muscle metabolism
Sensorial, technological, nutritional and microbiological aspects of meat
Animal welfare during transport, methods of stunning and slaughtering in relation to quality of meat
Slaughtering of cattle, pigs and poultry: technical and regulatory aspects
Meat processing technology: principles and practice
Health mark and labelling of raw and processed meat
Lawrie R.A. (1998) - Meat Science (Sixth Ed.) Pergamon Press.
Cappelli P. e Vannucchi V. Chimica degli alimenti-Conservazione e trasformazione (Second Edition) Zanichelli Editore (Bologna, Italia).
De Giovanni G. (2004) Le etichette dei prodotti alimentari. Ed. Edagricole (Bologna, Italia).
Power Point presentations provided by the teacher
Visits to slaughter and meat processing facilties are scheduled during the course. Practicals on the analytical procedures for the determinatation of meat quality will be provided