Weekly outline
- General
- 1. 12 September - 18 September
- 2. 19 September - 25 September
- 3. 26 September - 2 October
- 4. 3 October - 9 October
- 5. 10 October - 16 October
5. 10 October - 16 October
Structure, composition and constituents of muscle
Meat functionalities
Conversion of muscle to meat
肌肉之結構、成分、組成
鮮肉之功能性
肌肉屠後變化
Quiz 01
- 6. 17 October - 23 October
6. 17 October - 23 October
Meat quality STD and Quality of raw meats Meat color & tenderness
Properties of fresh meats
肉類品質標準及原料肉品質、肉類的色澤與嫩度
鮮肉之特性
Exam 01
- 7. 24 October - 30 October
7. 24 October - 30 October
Palatability and cookery of meat
Methods for evaluation of fresh meat
肉類的可口性與調
鮮肉評估的方法理
- 8. 31 October - 6 November
- 9. 7 November - 13 November
- 10. 14 November - 20 November
- 11. 21 November - 27 November
- 12. 28 November - 4 December
12. 28 November - 4 December
Processing procedure -injection, tumbling, massaging
Restructured meats
注射與滾打技術
重組肉
Quiz 03
- 13. 5 December - 11 December
- 14. 12 December - 18 December
- 15. 19 December - 25 December
- 16. 26 December - 1 January
- 17. 2 January - 8 January
- 18. 9 January - 15 January
《尊重智慧財產權,請使用正版教科書,勿非法影印書籍及教材,以免侵犯他人著作權》