Weekly outline
- General
- 1. 22 February - 28 February
1. 22 February - 28 February
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. 1 March - 7 March
- 3. 8 March - 14 March
- 4. 15 March - 21 March
- 5. 22 March - 28 March
5. 22 March - 28 March
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. 29 March - 4 April
6. 29 March - 4 April
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. 5 April - 11 April
7. 5 April - 11 April
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. 12 April - 18 April
- 9. 19 April - 25 April
- 10. 26 April - 2 May
- 11. 3 May - 9 May
- 12. 10 May - 16 May
12. 10 May - 16 May
Processing procedure -injection, tumbling, massaging
Restructured meats
注射與滾打技術
重組肉
Quiz 03
- 13. 17 May - 23 May
- 14. 24 May - 30 May
14. 24 May - 30 May
Storage, preservation and handling of meats
肉品之處理、貯存、保藏、包裝、展售系統
Meat processing machines
肉品加工機械
Exam 03
- 15. 31 May - 6 June
15. 31 May - 6 June
Meat Microbiology – Safety
HACCP
Comp'ds & Trts for interventions to improve microbial safety
改善肉品安全與衛生管理方法
肉品微生物、
肉品安全與衛生管理
Quiz 04
- 16. 7 June - 13 June
- 17. 14 June - 20 June
- 18. 21 June - 27 June
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