第1週:Introduction
Course introduction
第2週:Future Trends
Future trends of meat consumption
第3週:
Fresh Meats(1)
Meat quality, WHC…
第4週:Fresh Meats(2)
Color, texture…
第5週:Meat Processing(1)
Basic processing procedures(1)
第6週:Meat Processing(2}
Basic processing procedures(2)
第7週: Meat Processing(3)
Reducing salt Non-thermal processing
第8週:Meat Microbiology
Microbiological principles Hurdle effects
第9週:Midterm exam
Midterm exam 4/25
第10週:Deterioration
Deterioration of meat
第11週:Preservation(1)
Thermal processing
第12週:Preservation(2)
Novel technology
第13週:Meat Palatability
Factors associated with meat palatability
第14週:Meat Cookery
Meat cookery
第15週:Meat Safety
Comp\\\'ds & Trts for Interventions to Improve Microbial Safety
第16週:Meat Safety
HACCP system
第17週:Meat By-Products
Pharmaceuticals, functional ingredients…
第18週:Final exam
Final exam