Weekly outline
- General
- 1. 14 September - 20 September
1. 14 September - 20 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. 21 September - 27 September
- 3. 28 September - 4 October
- 4. 5 October - 11 October
- 5. 12 October - 18 October
5. 12 October - 18 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. 19 October - 25 October
6. 19 October - 25 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. 26 October - 1 November
7. 26 October - 1 November
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. 2 November - 8 November
- 9. 9 November - 15 November
- 10. 16 November - 22 November
- 11. 23 November - 29 November
- 12. 30 November - 6 December
12. 30 November - 6 December
Processing procedure -injection, tumbling, massaging
Restructured meats
注射與滾打技術
重組肉
Quiz 03
- 13. 7 December - 13 December
- 14. 14 December - 20 December
- 15. 21 December - 27 December
- 16. 28 December - 3 January
- 17. 4 January - 10 January
17. 4 January - 10 January
Comp'ds & Trts for interventions to improve microbial safety
改善肉品安全與衛生管理方法
- 18. 11 January - 17 January
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