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

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

Registered students: 30
OrientationAttendance TypeSemesterYearECTS
KORMOSElective Courses belonging to the other1055
ZŌIKĪS PARAGŌGĪSCompulsory Course belonging to the selected specialization (Compulsory Specialization Course)1055

Class Information
Academic Year2020 – 2021
Class PeriodSpring
Faculty Instructors
Instructors from Other Categories
Weekly Hours4
Class ID
600173845
Course Type 2016-2020
  • Scientific Area
Course Type 2011-2015
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)
Learning Outcomes
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.
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
20-01-2021