本科目之教學目的在使學生了解如何由動物經人道屠宰後的肌肉組織轉變為人類之食糧，因此，凡舉各種原料肉與肉製品之理化學性狀，以及各市肉製品之正規科學化加工製造方法與品質管制等，同學應熟知之肉品加工相關知識 。以其達到所學及所用之最終目的。The teaching purpose of this subject is to enable students to understand how the muscle tissue of animals after humane slaughter is transformed into human food. Therefore, the physical and chemical properties of various raw meats and meat products, as well as the formal and scientific processing and manufacturing of meat products in various cities, are given. Students should be familiar with meat processing related knowledge such as methods and quality control. To achieve the ultimate goal of learning and using it.
本科目之教學目的在使學生了解如何由動物經人道屠宰後的肌肉組織轉變為人類之食糧，因此，凡舉各種原料肉與肉製品之理化學性狀，以及各市肉製品之正規科學化加工製造方法與品質管制等，同學應熟知之肉品加工相關知識 。以其達到所學及所用之最終目的。
The teaching purpose of this subject is to enable students to understand how the muscle tissue of animals after humane slaughter is transformed into human food. Therefore, the physical and chemical properties of various raw meats and meat products, as well as the formal and scientific processing and manufacturing of meat products in various cities, are given. Students should be familiar with meat processing related knowledge such as methods and quality control. To achieve the ultimate goal of learning and using it.
1.自編教材講譯
2.肉品加工學 陳明造編
3.The Meat Handbook Abert Levie
4.Meat Science R. A. Lawrie
5.Processed Meat W. E. Kramlich, et al
6.Meat science, Milk science and technology H. R. Cross
7.Principle of Meat Science Harold B. Hedrick, et al
1. Translation of self-compiled teaching materials
2. Meat processing science compiled by Chen Ming
3.The Meat Handbook Abert Levie
4.Meat Science R. A. Lawrie
5. Processed Meat W. E. Kramlich, et al
6.Meat science, Milk science and technology H. R. Cross
7.Principle of Meat Science Harold B. Hedrick, et al
| 評分項目 Grading Method | 配分比例 Grading percentage | 說明 Description |
|---|---|---|
| 期中考期中考 midterm exam |
35 | |
| 期末考期末考 final exam |
35 | |
| 平時考試及出席平時考試及出席 Regular exams and attendance |
30 |
