Weekly outline
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【瀏覽課程大綱Syllabus】【列印Print】
- General
- 1. 20 February - 26 February
Introduction of the course- Syllabus explanation
- 2. 27 February - 5 March
Introduction of meat industry and meat
- 3. 6 March - 12 March
Structure, composition and development of animal tissues
- 4. 13 March - 19 March
Structure, composition and development of animal tissues (2)
- 5. 20 March - 26 March
- 6. 27 March - 2 April
Nerves and the stimulation to muscle
- 7. 3 April - 9 April
Types of muscles and chemical compositions in animal body
- 8. 10 April - 16 April
- 9. 17 April - 23 April
- 10. 24 April - 30 April
Invited speaker- Meat grading and evaluation in USA
- 11. 1 May - 7 May
Types of muscle and chemical composition in animal body
- 12. 8 May - 14 May
Growth and development of carcass tissue
- 13. 15 May - 21 May
- 14. 22 May - 28 May
Functional properties of meat ingredients
- 15. 29 May - 4 June
Types and origins of spices commonly used in process meats
- 16. 5 June - 11 June
Microbiology and deterioration of meat-1
- 17. 12 June - 18 June
Microbiology and deterioration of meat-2
- 18. 19 June - 25 June