Aim of the course is describing the relationships of meat (obtained by bovine, swine, sheep and goat, poultry, rabbit, fish and shellfish) and poultry eggs and the main factors that affecting their quality.
Expected learning outcomes
The main goal is to provide to the student the essential knowledge about poultry eggs and principal type of meat with particular attention to species, quality and safety, in order to make proper choice in the food market.
Aim of the course is to describe the characteristics of meat quality made from the main animal husbandry species and of eggs. Topics will be the animal and environmental factors that affecting quality. The goal is to provide the essential knowledge of meat, poultry eggs and fish quality, in order to allow to the students to make proper choice about products of farm animal origin in the future. Meat production (2 CFU): 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 (1 CFU): factors affecting quality (species, breeds, herd management, age of slaughtering, feeding strategies), quality labels. Pork meat (1 CFU): factors affecting quality (breeds and hybrids, herd management, light and heavy pork, feeding strategies, carcass destination), quality labels. Eggs, poultry and rabbit meat (1 CFU): factors affecting quality (species, genetic factors, hybrids, management, feeding strategies). Meat and eggs composition. Fish and shellfish products (1 CFU): factors affecting quality (main commercial species, management, feeding strategies). Nutritional value of fish and shellfish products.