330099 VO Quality of Animal Foods (2009W)
Labels
VO für Master- und Diplomstudium (bevorzugt)
Ort: Seminarraum der Veterinärmedizinische Univ., Institut f. Fleischhygiene, Institutsgebäude 1, Eingang Drehkreuz Donaufelderstraße möglich
Ort: Seminarraum der Veterinärmedizinische Univ., Institut f. Fleischhygiene, Institutsgebäude 1, Eingang Drehkreuz Donaufelderstraße möglich
Details
max. 25 participants
Language: German
Lecturers
Classes
Currently no class schedule is known.
Information
Aims, contents and method of the course
Assessment and permitted materials
oral or written
Minimum requirements and assessment criteria
Students should get to know the relations between quality of food of animal origin and production as well as storage.
Examination topics
Lecture, practical examples
Reading list
wird bei der VO angegeben, Skriptum in Vorbereitung
Association in the course directory
272
Last modified: Mo 07.09.2020 15:44
Meat and meat products:
Meat: composition of muscle tissue, post mortem changes and deteriorations, quality deterioration and spoilage, characteristics of carcasses and their measurement, changes during heating. Meat products: production and products, quality deterioration and spoilage, legal aspects, measurement of quality.
Quality control: sensorial and legal assessment, practical examples
Fish, milk and egg and their products: composition, quality deterioration and spoilage, production and products, legal aspects, measurement of quality.