ITA | ENG
B026444 - QUALITY OF ANIMAL PRODUCTION
Main information
Teaching Language
Course Content
Suggested readings
Learning Objectives
Prerequisites
Teaching Methods
Type of Assessment
Course program
Academic Year 2017-18
Course year
Second year - Second Semester
Belonging Department
Agrifoodstuffs Production and Environmental Sciences (DISPAA)
Course Type
Single education field course
Scientific Area
AGR/19 - ANIMAL SCIENCE
Credits
6
Teaching Hours
48
Teaching Term
26/02/2018 ⇒ 08/06/2018
Attendance required
No
Type of Evaluation
Final Grade
Course Content
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Course program
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Lectureship
Teaching Language
Italian
Course Content
Qualitative parameters of meat and affecting factors; physical and physiological transformation of muscle to meat.
Milk quality parameters and affecting factors. Chemical and physical processing of milk into cheese.
Milk quality parameters and affecting factors. Chemical and physical processing of milk into cheese.
Suggested readings (Search our library's catalogue)
1)Author: G. Bittante e al.
Titolo: Tecniche di produzione animale
Ed. Liviana Padova.(Bibl. Fac. Agraria).
2) Author: Lawrie R. Andrew
Titolo: Scienza della carne. Produzione, lavorazione, conservazione, qualità e valore nutritivo delle carni
Ed. Chizzolini R.
Edition: Il Sole 24 Ore Edagricole
3)Author: Ottavio Salvadori Del Prato
Titolo: Trattato di tecnologia casearia,
Ed. Il Sole 24 Ore - Edagricole
Titolo: Tecniche di produzione animale
Ed. Liviana Padova.(Bibl. Fac. Agraria).
2) Author: Lawrie R. Andrew
Titolo: Scienza della carne. Produzione, lavorazione, conservazione, qualità e valore nutritivo delle carni
Ed. Chizzolini R.
Edition: Il Sole 24 Ore Edagricole
3)Author: Ottavio Salvadori Del Prato
Titolo: Trattato di tecnologia casearia,
Ed. Il Sole 24 Ore - Edagricole
Learning Objectives
Critical ability to evaluate the meat and milk quality; critical management of genetic and environmental factors to improve meat and milk quality.
Prerequisites
Basic knowledge of biochemistry.
Teaching Methods
Total hours of the course (including the time spent in attending lectures, seminars, private study, examinations, etc): 150 (6x25)
Hours reserved to private study and other individual formative activities: 72
Contact hours for: Lectures: 48
Contact hours for: Laboratory: 10
Contact hours for: Field/practice: 20
Hours reserved to private study and other individual formative activities: 72
Contact hours for: Lectures: 48
Contact hours for: Laboratory: 10
Contact hours for: Field/practice: 20
Type of Assessment
Oral
Course program
Quality of meat:
1) Chemical composition of muscle and muscle biochemistry: Protein and muscle lipids - post-mortem Glicolysis - rigor mortis
2) The transformation of muscle to meat: Slaughter - Ageing
3) Quality concept: carcass, meat.
4) Factors influencing meat quality: breed, sex, age, breeding / feeding system
Quality of milk:
1) Chemical composition of milk: proteins (structure and functions of casein and serum proteins), lipids
2) Transformation of milk into cheese: biochemistry of cheese making
3) Quality of milk: chemical, physical, health, and technological
4) Factors influencing milk quality: breed, breeding / feeding system.
1) Chemical composition of muscle and muscle biochemistry: Protein and muscle lipids - post-mortem Glicolysis - rigor mortis
2) The transformation of muscle to meat: Slaughter - Ageing
3) Quality concept: carcass, meat.
4) Factors influencing meat quality: breed, sex, age, breeding / feeding system
Quality of milk:
1) Chemical composition of milk: proteins (structure and functions of casein and serum proteins), lipids
2) Transformation of milk into cheese: biochemistry of cheese making
3) Quality of milk: chemical, physical, health, and technological
4) Factors influencing milk quality: breed, breeding / feeding system.