第1週:Introduction
Introduction
第2週:Chemistry of water
WHC of Meats;Water activity
第3週:Chemistry of protein (1)
Structures and characteristics of meat proteins
第4週:Chemistry of protein (2)
Functionalities of proteins
第5週:Chemistry of protein (3)
Chemical reactions of proteins
第6週:Chemistry of fat (1)
Structures and characteristics of meat fats
第7週:Chemistry of fat (2)
Fat oxidation
第8週:Ash, carbohydrate, and pH
Chemistry of ash, CHO, and pH
第9週:Midterm Examination
Midterm Examination
第10週:Enzymes
Classification and reaction of enzymes
第11週:Meat pigments
Meat pigments and meat color
第12週:pH
Post-mortem changes in pH
第13週:Food additives
Food additives effect
第14週:Meat processing (1)
Heating effect
第15週:Meat processing (2)
Cooling effect
第16週:Methods of analysis
Theories of analysis
第17週:Term paper report
Oral presentation; Written report due
第18週:Final Examination
Final Examination