Guia docente 2023_24 Facultad de Ciencias

Contents

Topic	Sub-topic
Unit I: INTRODUCTION	Subject 1.- The meat and meat industry
Unit II: COMPOSITION and STRUCTURE OF THE MUSCLE	Subject 2.- Structure of the muscle Fear 3.- Chemical composition of the muscle.
Unit III: TRANSFORMATION OF THE MUSCLE IN MEAT	Subject 4.- Transformation of the muscle in meat. Subject 5.- Anomalous meats.
Unit IV: QUALITY	Subject 6.- Sensory quality of the meat.
Unit V: OPERATIONS OF OBTAINING	Subject 7.- Sacrifice and Carnización
Unit SAW: SYSTEMS OF CONSERVATION And PROCESSED OF THE MEAT	Subject 8.- The refrigeration of the meat. Subject 9.- The freezing of the meat and the storage of the meat to freezing. Thawing Fear 10.- The packaging of the meat.
Unit VII: GENERAL TECHNOLOGY OF PREPARATION OF DIFFERENT PRODUCTS *CÁRNICOS	Subject 11.- The salazonado and the cured of the meats. Subject 12.- Cured crude meat products Subject 13.- Cured meat products subjected to thermal treatments. Subject 14.- Sausages. Raw and cured sausages Subject 15.- Cooked sausages. Subject 16.- Canned meat. Meat restructured. New foods.
SEMINARS:	1. Systems of processed in meat insustry 2. Health benefits OF consumption of meat 3. Meat products
PRACTICES OF LABORATORY	1. Phisicochemical determination in meat 2. Quality parameters of meat and meat products 3. Processing of meat products