介紹肉品加工理論與實際運用，以供食品科學系同學研修，以加強對肉品製造的基本知識，進而增進肉產品之製程及研發。This article introduces the theory and practical application of meat processing for students in the Department of Food Science to enhance their basic knowledge of meat manufacturing and thereby enhance the production and research and development of meat products.
教導同學了解將肉品原料藉由物理法、化學法、微生物法或數種方法合併使用，使其外觀及特性改變，以達到耐儲存、便於運輸及增加肉品品質的目的，使學習者了解肉品加工理論與新技術的應用。
Teach students how to use physical methods, chemical methods, microbiological methods or a combination of methods to change the appearance and properties of meat raw materials, so as to achieve the purpose of storage stability, ease of transportation and increase the quality of meat, so that learners understand Meat processing theory and application of new technologies.
肉品加工學 林慶文 華香園
Principles of Meat Science, Harold B. Hedrick et al., Kendall/Hunt Publishing Company.
The Meat We Eat, Romans et al., Interstate Publishers.
Meat Processing Lin Qingwen Hua Xiangyuan
Principles of Meat Science, Harold B. Hedrick et al., Kendall/Hunt Publishing Company.
The Meat We Eat, Romans et al., Interstate Publishers.
| 評分項目 Grading Method | 配分比例 Grading percentage | 說明 Description |
|---|---|---|
| 期中考期中考 midterm exam |
40 | |
| 期末考期末考 final exam |
40 | |
| 平時出席平時出席 usually attend |
20 |
