MEAT SCIENCE AND TECHNOLOGY

1st ECTS: Producing and eating meat. The mechanism of muscle contraction. Muscle fibre types. Muscle energy metabolism. Conversion of muscle to meat.
2nd ECTS: Factors that influence the post mortem variation and the resulting meat quality.
3rd ECTS: Variables that define the meat quality. Physical, chemical and sensory techniques for evaluating the meat quality.
4th ECTS: Properties of fresh meat. Nutritive value of the meat.
5th ECTS: Principles of meat processing.
6th ECTS: Processes and ingredients in manufacturing a variety of meat products. EU food quality certification and quality schemes-guaranteeing quality.
7th ECTS: General information on poultry breeds and hybrids, and productive systems used to obtain meat and meat products. Poultry meat products’ processing and quality evaluation.
8th ECTS: Rabbit farming for meat production. Rabbit meat quality. The yield and nutritional value of meat from alternative species (ungulates, camelidae, rodents, ratites and reptiles)