Weekly outline
- General
- 1. 11 September - 17 September
1. 11 September - 17 September
Course introduction
Fresh meats processed meat product
課程簡介、
肉與肉製品、
全豬利用
Applications of whole pigs
- 2. 18 September - 24 September
- 3. 25 September - 1 October
- 4. 2 October - 8 October
- 5. 9 October - 15 October
5. 9 October - 15 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. 16 October - 22 October
6. 16 October - 22 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. 23 October - 29 October
7. 23 October - 29 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. 30 October - 5 November
- 9. 6 November - 12 November
- 10. 13 November - 19 November
- 11. 20 November - 26 November
- 12. 27 November - 3 December
12. 27 November - 3 December
Processing procedure -injection, tumbling, massaging
Restructured meats
注射與滾打技術
重組肉
Quiz 03
- 13. 4 December - 10 December
- 14. 11 December - 17 December
- 15. 18 December - 24 December
- 16. 25 December - 31 December
- 17. 1 January - 7 January
- 18. 8 January - 14 January
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