Weekly outline
- General
- 1. 13 September - 19 September
1. 13 September - 19 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. 20 September - 26 September
- 3. 27 September - 3 October
- 4. 4 October - 10 October
- 5. 11 October - 17 October
5. 11 October - 17 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. 18 October - 24 October
6. 18 October - 24 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. 25 October - 31 October
7. 25 October - 31 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. 1 November - 7 November
- 9. 8 November - 14 November
- 10. 15 November - 21 November
- 11. 22 November - 28 November
- 12. 29 November - 5 December
12. 29 November - 5 December
Processing procedure -injection, tumbling, massaging
Restructured meats
注射與滾打技術
重組肉
Quiz 03
- 13. 6 December - 12 December
- 14. 13 December - 19 December
- 15. 20 December - 26 December
- 16. 27 December - 2 January
- 17. 3 January - 9 January
- 18. 10 January - 16 January
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