|
教學目標 Objective
|
- 了解肌肉的生理結構和特性有基本知識 Acquiring basic knowledge of the physiological structure and characteristics of muscles
- 了解肉品加工技術的基礎原理 Understanding the fundamental principles of meat processing technologies
- 明白肉品加工過程的操作與衛生安全 Comprehending the operations and hygiene safety in the meat processing process
- 了解畜產品副產物加值利用的個案與現今趨勢Learning about case studies and current trends in value-added utilization of livestock by-products
|
|
先修科目 Pre Course
|
無 None
|
|
教學方式 Teaching Method
|
本課程將以英文投影片、中文講授，考試會以中英並列的方式出題。題型以選擇題為主。本課程每周下課堂最後20分鐘會進行課後測驗，可以自由參與，此測驗結果不會納入成績。並視情況安排肉品加工實作。 This course uses English slides with lectures in Chinese. Exams are bilingual, mainly multiple-choice. A weekly optional quiz in the last 20 minutes will not affect grades. Meat processing practices will be arranged as needed.
|
|
課程概要 Outline
|
- 均衡飲食與健康、肉製品與國民膳食 Balanced diet and health, meat products, and national diet
- 家畜的生長與發育 Growth and development of livestock
- 畜禽屠宰過程、分切部位介紹 Livestock and poultry slaughtering process and their cutting parts
- 肌肉組織、化學性質；屠宰前後生化與組織學上的變化 Muscle tissue and chemical properties; biochemical and histological changes before and after slaughter
- 生鮮肉品質判定及微生物變化 Fresh meat quality assessment and microbial changes
- 肉品加工中常使用的食品添加劑與包裝材質 Common food additives and packaging materials in meat processing
- 肉品儲藏及保存方法 Meat storage and preservation methods
- 原料肉的處理與肉品加工技術 Handling and meat processing technologies
- 畜禽產品迷思及產品開發 Myths about livestock and poultry products and product development
- 畜禽產品副產物於保健食品上之應用 Application of by-products from livestock and poultry in health foods
- 食品安全認證制度 Food safety certification systems
- 肉製品標示 Meat product labeling
- 肉品科學相關研究識讀 Reading and Understanding Research on Meat Science
|
|
開課系所
|
食品科學系
|