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.