CARCASS AND MEAT QUALITY EVALUATION
| Title | ΠΟΙΟΤΙΚΗ ΕΚΤΙΜΗΣΗ ΣΦΑΓΙΩΝ ΚΑΙ ΚΡΕΑΤΟΣ / CARCASS AND MEAT QUALITY EVALUATION |
| Code | Ν420Υ |
| Faculty | Agriculture, Forestry and Natural Environment |
| School | Agriculture |
| Cycle / Level | 1st / Undergraduate |
| Teaching Period | Spring |
| Common | Yes |
| Status | Active |
| Course ID | 420001941 |
Programme of Study: PPS Geōponías (2019-sīmera)
Registered students: 0
| Orientation | Attendance Type | Semester | Year | ECTS |
|---|
| Academic Year | 2021 – 2022 |
| Class Period | Spring |
| Faculty Instructors |
|
| Instructors from Other Categories |
|
| Weekly Hours | 4 |
| Class ID | 600196126
|
Course Type 2016-2020
- Scientific Area
Course Type 2011-2015
Specific Foundation / Core
Mode of Delivery
- Face to face
Digital Course Content
- e-Study Guide https://qa.auth.gr/en/class/1/600196126
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
| Activities | Workload | ECTS | Individual | Teamwork | Erasmus |
|---|---|---|---|---|---|
| Lectures | 90 | ✓ | |||
| Laboratory Work | 35 | ✓ | |||
| Field trips and participation in conferences / seminars / activities | 10 | ✓ | |||
| Exams | 5 | ✓ | |||
| Total | 140 |
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
