Weekly outline
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【瀏覽課程大綱Syllabus】【列印Print】
- General
- 1. 19 February - 25 February
Introduction of the course- Syllabus explanation
- 2. 26 February - 3 March
Introduction of meat industry and meat
- 3. 4 March - 10 March
Structure, composition and development of animal tissues
- 4. 11 March - 17 March
Structure, composition and development of animal tissues (2)
- 5. 18 March - 24 March
- 6. 25 March - 31 March
Nerves and the stimulation to muscle
- 7. 1 April - 7 April
Types of muscles and chemical compositions in animal body
- 8. 8 April - 14 April
- 9. 15 April - 21 April
- 10. 22 April - 28 April
Invited speaker- Meat grading and evaluation in USA
- 11. 29 April - 5 May
Types of muscle and chemical composition in animal body
- 12. 6 May - 12 May
This week
Growth and development of carcass tissue
- 13. 13 May - 19 May
- 14. 20 May - 26 May
Functional properties of meat ingredients
- 15. 27 May - 2 June
Types and origins of spices commonly used in process meats
- 16. 3 June - 9 June
Microbiology and deterioration of meat-1
- 17. 10 June - 16 June
Microbiology and deterioration of meat-2
- 18. 17 June - 23 June