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畜產與生物科技學系
course information of 103 - 1 | 2367 Meat Products Technology(肉品加工學)

Taught In English2367 - 肉品加工學 Meat Products Technology


教育目標 Course Target

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.


課程概述 Course Description

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.


參考書目 Reference Books

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


評分方式 Grading

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

授課大綱 Course Plan

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相似課程 Related Course

必修-2360 Meat Products Technology / 肉品加工學 (畜產系3A,授課教師:吳勇初,三/5,6[AG204])
必修-2361 Meat Products Technology Lab. / 肉品加工學實習 (畜產系3A,授課教師:吳勇初,三/2,3,4[實驗室])
必修-2368 Meat Products Technology Lab. / 肉品加工學實習 (畜產系3B,授課教師:吳勇初,三/5,6,7[實驗室])

Course Information

Description

學分 Credit:2-0
上課時間 Course Time:Wednesday/3,4[AG103]
授課教師 Teacher:吳勇初
修課班級 Class:畜產系3B
選課備註 Memo:
This Course is taught In English 授課大綱 Course Plan: Open

選課狀態 Attendance

There're now 44 person in the class.
目前選課人數為 44 人。

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