Upon completion of this course, students will be able to:
Understand the structure and composition of the carcass.
The typology and ontogeny of muscle fibers in cattle.
The differentiation of muscle fibers in pigs.
The factors that affect the composition of the fibers.
The quality properties of meat.
They can make a quality assessment and classification of carcasses and meat.
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.