Unit ADE - Meat hygiene
- Course
- Veterinary medicine
- Study-unit Code
- A000676
- Curriculum
- In all curricula
- Teacher
- Beniamino Terzo Cenci Goga
- Teachers
-
- Beniamino Terzo Cenci Goga
- Hours
- 25 ore - Beniamino Terzo Cenci Goga
- CFU
- 1
- Course Regulation
- Coorte 2015
- Offered
- 2018/19
- Learning activities
- A scelta dello studente
- Area
- A scelta dello studente
- Academic discipline
- VET/04
- Type of study-unit
- Opzionale (Optional)
- Type of learning activities
- Attività formativa monodisciplinare
- Language of instruction
- Contents
- Basic information on the characteristics of meat plants, slaughterhouses.
Meat cuts identification, meat inspection.
Practical in meta plants - Reference texts
- -) Textbook: La macellazione religiosa. Protezione degli animali e produzione igienica delle carni. B. Cenci Goga e A.G. Fermani. 2010. Point Vétérinaire Italie.
-) Textbook: Igiene e tecnologie degli alimenti di origine animale. 2008. G. Colavita. Point Vétérinaire Italie.
-) Textbook: Ispezione degli alimenti. 2018. B. Cenci Goga. Point Vétérinaire Italie.
-) Textbook: Sanità pubblica veterinaria e igiene degli alimenti. 2014. B Cenci Goga e AG Fermani Point Vétérinaire Italie. - Educational objectives
- Obtain specific information on the structural characteristics of meat plants for proper audit and inspection activity.
- Prerequisites
- Prerequisites are: Regulation LM 42 and microbiology, food hygiene, infectious diseases, food inspection
- Teaching methods
- ¿ Lezioni frontali - face-to-face
¿ Flipped learning – flipped learning
¿ Esercitazioni - Practical training
¿ Lezioni teoriche ed esercitazoni pratiche - Theoretical lessons and practical training
¿ Seminari - Seminars
¿ Escursioni - Field trips
¿ Laboratorio - Laboratory
¿ Lezioni frontali a carattere seminariale con audiovisivi - Seminar lectures with audiovisual material - Other information
- Material is available at the web page of the professor:
http://www.unipg.it/cencigog - Learning verification modality
- Interpretation of case studies
- Extended program
- 1.2 Meat production
1.2.1 Characteristucs of the slaughrehouse
1.2.2 Animal transportattion
1.2.3 Slaughtering
Techniques.
Regulation
Carcass classification
Carcass identification
Meat cuts
Further details
http://www.unipg.it/cencigog