Biochemical and Structural Factors of Meat (5cr)

Objective

Student is able to explain animal-specific structure and is able to apply data on meat structure in meat technology processes.
Student is able to analyse the biochemical interactions between meat and other tissues in meat technology processes.

Content

The most common species of slaughter animals and their carcass structures
Animal tissues
Tissue characteristics and meat structure
Biochemical and chemical factors in meat
Processes of meat technology

Qualifications

Lihateknologia tai vastaavat tiedot

Assessment criteria, satisfactory (1)

The student is able to explain the main points of carcass structures of different animal species and is able to apply them to meat manufacturing.
The student will be able to explain the main aspects of the effects of the biochemical properties of meat on the final product.

Assessment criteria, good (3)

The student has a detailed knowledge of the carcass structures of animal species and is able to apply the
technological properties of meat in a variety of processes.
The student is able to evaluate the influence of the biochemical properties of meat on the properties of the final product.

Assessment criteria, excellent (5)

The student has a detailed knowledge of the carcass structures of animal species and is able to apply the technological properties of meat in a wide range of processes.
The student will be able to evaluate the influence of the biochemical properties of meat on the properties of the final product from a variety of perspectives.