CARCASS AND MEAT QUALITY EVALUATION

Course Information
TitleΠΟΙΟΤΙΚΗ ΕΚΤΙΜΗΣΗ ΣΦΑΓΙΩΝ ΚΑΙ ΚΡΕΑΤΟΣ / CARCASS AND MEAT QUALITY EVALUATION
CodeΝ420Υ
FacultyAgriculture, Forestry and Natural Environment
SchoolAgriculture
Cycle / Level1st / Undergraduate
Teaching PeriodSpring
CommonYes
StatusActive
Course ID420001941

Programme of Study: PPS Geōponías (2019-sīmera)

Registered students: 0
OrientationAttendance TypeSemesterYearECTS
KORMOSElective Courses belonging to the other1055
ZŌIKĪS PARAGŌGĪSCompulsory Course belonging to the selected specialization (Compulsory Specialization Course)1055

Programme of Study: UPS School of Agriculture (2011-today)

Registered students: 51
OrientationAttendance TypeSemesterYearECTS
KORMOSElective Courses belonging to the other1055
ZŌIKĪS PARAGŌGĪSCompulsory Course belonging to the selected specialization (Compulsory Specialization Course)1055

Class Information
Academic Year2018 – 2019
Class PeriodSpring
Faculty Instructors
Instructors from Other Categories
Weekly Hours4
Total Hours52
Class ID
600120707
Type of the Course
  • Scientific Area
Course Category
Specific Foundation / Core
Mode of Delivery
  • Face to face
Digital Course Content
Erasmus
The course is also offered to exchange programme students.
Language of Instruction
  • Greek (Instruction, Examination)
  • English (Examination)
General Competences
  • Apply knowledge in practice
  • Adapt to new situations
  • Work autonomously
  • Work in teams
  • Work in an international context
  • Work in an interdisciplinary team
  • Generate new research ideas
  • Design and manage projects
  • Respect natural environment
Course Content (Syllabus)
• Structure of carcasses. • muscle fibers. • fibrous connective tissue and Adipose tissue. • synthesis and function of muscles. • Physiological and other processes for production of meat. Myogenesis. • Types of muscle fibres in beef • Types of muscle fibres in pig. • Factors affecting the composition of muscle fibers. • Factors affecting the post-mortem structure and traits of meat. • Quality traits of meat. • PSE and DFD meat. • Quality evaluation and classification of carcass and meat. • Principles of carcass dissection.
Educational Material Types
  • Notes
  • Slide presentations
  • Book
Use of Information and Communication Technologies
Use of ICT
  • Use of ICT in Course Teaching
  • Use of ICT in Laboratory Teaching
  • Use of ICT in Communication with Students
Course Organization
ActivitiesWorkloadECTSIndividualTeamworkErasmus
Lectures90
Laboratory Work35
Field trips and participation in conferences / seminars / activities10
Exams5
Total140
Student Assessment
Description
Written exams
Student Assessment methods
  • Written Exam with Short Answer Questions (Formative, Summative)
  • Written Exam with Extended Answer Questions (Formative, Summative)
Bibliography
Course Bibliography (Eudoxus)
Το κρέας και τα προϊόντα του Σ.Α. Γιωργάκης Έκδοση 2005 ISBN: 960-357-066-4 Κωδ. Βιβλίου: 2694 Εκδόσεις ΣΥΓΧΡΟΝΗ ΠΑΙΔΕΙΑ
Last Update
27-01-2019