The course is a prerequisite for the Meat Science and Technology study module. The course is available for other students with bachelor level knowledge in food sciences including meat science and technology.
Bachelor level knowledge in food sciences including meat science and technology
A deep understanding of muscle structure, and the biochemical and chemical changes occurring in muscle and meat.
Lectures and seminars covering muscle structure, muscle fibers, connective tissue, energy metabolism, muscle contraction and its influence on meat quality, tenderization during ageing of meat, water-holding and colour as well as on nutritional value of meat and toxic aspects in meat.
Study method is online examination in Examinarium. First enroll in WebOodi. Then make the time and place reservation in Examinarium: https://guide.student.helsinki.fi/en/article/taking-exams-examinarium-electronic-exam-rooms.
1) R. A. Lawrie, D.A. Ledward: Lawries Meat Science, CRC Woodhead Publ. in Food Science; Technology and Nutrition, 7th Edition. 2) P.D. Warriss: Meat Science: An introductory Text. Cambridge University Press, Cambridge, UK, 2nd Edition, 2010. 3) Additional material distributed.
Attendance to lectures and seminars, literature examination. The performance will be graded using a scale of 0-5.
Contact teaching 36 h, seminars 12 h, written essays, self-study 86 h
Replaces the former course 8720130 Meat Science, lectures 5 cr.