Bypass successfully this course, the student should be able to:
a. Knowledge and understanding:
- Learn about the nutritional value and chemical and structural composition.
- Explain the
changes in the rigor mortis of the carcass.
- Review the
different ways of preserving meat after slaughter.
- Determine the
quality and grading of meat and eggs.
- Identify the
most important by-products in the meat industry.
b. Mental skills:
- Connect between
the chemical structure and muscles structure of and the nutritional value of
different meats.
- Explain the
mechanism of the biological and chemical processes that occur within the
muscles.
- Use various
scientific preservation methods after slaughter.
- Classify the
meat of different farm animals and eggs.
- Summarize
methods for processing by-products of the meat industry.
c. Scientific and professional skills:
- Apply the
standard specifications for the characteristics of fresh meat.
- Process the
stages of slaughtering operations to obtain high-quality meat.
- Suggest the
best preservation processes to extend the storage period of meat and its
products.
- Develop a
scheme for grading and applying the quality of meat and eggs in slaughterhouses
and local markets.
- Developing
meat products in the local market.
d. Generic and transferable skills
- Adhere to the time and regulations of the faculty and the department.
- Adhere to university student ethics.
- Communicates with others within a work team.
- Uses modern technological tools
- Communicates with others within a work team.
