Weekly outline

    《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》

    【瀏覽課程大綱Syllabus】【列印Print】

  • General

  • 1. 8 September - 14 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. 15 September - 21 September

      • 3. 22 September - 28 September

        Slaughter procedures and

        meat inspection（Carcass grading）

        屠宰與肉品檢驗

        • 4. 29 September - 5 October

          Meat retail cuts

          Purchasing specifications

          屠體/零售肉分切圖

          • 5. 6 October - 12 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. 13 October - 19 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. 20 October - 26 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. 27 October - 2 November

                  Meat processing principles (including pet food)

                  肉品加工原理/含寵物食品

                  Quiz 02

                  • 9. 3 November - 9 November

                    Midterm Examination

                    期中考試

                    Exam 02

                    • 10. 10 November - 16 November

                      Non-meat ingredients (including pet food)

                      非肉類原料/含寵物食品

                      • 11. 17 November - 23 November

                        Meat batter/ Emulsification technology

                        肉品之乳化加工技術

                        • 12. 24 November - 30 November

                          Processing procedure -injection, tumbling, massaging

                          Restructured meats (including pet food)

                          注射與滾打技術

                          重組肉/含寵物食品

                          Quiz 03

                           

                          • 13. 1 December - 7 December

                            Meat packaging and display systems (including pet food)

                            肉品之包裝、展售系統/含寵物食品

                            • 14. 8 December - 14 December

                              Meat processing machines (including pet food)

                              肉品加工機械/含寵物食品

                              Exam 03

                              • 15. 15 December - 21 December

                                Storage, preservation and handling of meats (including pet food)

                                肉品之處理、貯存、保藏、包裝、展售系統/含寵物食品

                                • 16. 22 December - 28 December

                                  Meat Microbiology – Safety (including pet food)

                                  HACCP

                                  肉品微生物/含寵物食品、

                                  肉品安全與衛生管理

                                  Quiz 04

                                  • 17. 29 December - 4 January

                                    Comp'ds & Trts for interventions to improve microbial safety

                                    改善肉品安全與衛生管理方法

                                    • 18. 5 January - 11 January

                                      Final Examination

                                      期末考

                                      Exam 04