The course aims to provide students with knowledge of the qualitative characteristics of meat obtained from the main species of zootechnical interest (cattle, pigs, sheep-goats, poultry, burrows, fish, molluscs and crustaceans) and eggs, examining the relationships that exist between these characteristics and the breeding factors that condition them.
Expected learning outcomes
At the end of the course the students will be able to carry out qualitative evaluations on the different types of meat on the market, on commercial cuts, as well as knowing how to carry out qualitative, freshness and health evaluation of the eggs.
Lesson period: First semester
(In case of multiple editions, please check the period, as it may vary)
Meat production: economic point of view, meat quality parameters and analytical definition (pH, tenderness, colour, flavour, water holding capacity), transport, slaughtering, section and marketing of carcass. Meat and fish inspection. Organic farm. Ruminant meat: factors affecting quality (species, breeds, herd management, age of slaughtering, feeding strategies), quality labels. Pork meat: factors affecting quality (breeds and hybrids, herd management, light and heavy pork, feeding strategies, carcass destination), quality labels. Eggs, poultry and rabbit meat: factors affecting quality (species, genetic factors, hybrids, management, feeding strategies). Meat and eggs composition. Fish and shellfish products: factors affecting quality (main commercial species, management, feeding strategies). Nutritional value of fish and shellfish products.
Prerequisites for admission
Fondamental knwoledge of animal biology and food chemistry
Frontal lesson and technical visit to food companies and farms
Notes from the lessons. Material downloadable from the online course on the Ariel platform
Assessement methods and criteria
The exam consists of an oral test aimed at verifying the student's knowledge of both the theoretical and technical aspects of the subject. The test includes some questions for each of the different parts of the program carried out in the course. Knowledge related to the factors that define the quality of meat products and fish species will be assessed and the factors that contribute to determining them: management methods in breeding, feeding, genetics, slaughtering methods and carcass treatment. To take the exam it is necessary to register within the deadline set on the UNIMIA (http://www.unimi.it/). The evaluation is expressed by a vote out of thirty. The mark is communicated to each individual student by e-mail automated by the university's verbalization system.