課程資料
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5349 肉品加工學實習
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開課學期：1102
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開課班級：
動科系 3
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授課教師：張雅琇
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必修
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學期課
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學分數：1.0
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功 B104 星期一 15:10-17:00
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5349 MEAT PROCESSING LAB.
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2022 Spring
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Department of Animal Science 3
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Professor：CHANG, YA-SHIOU
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Required
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Semester
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Credits:
1.0
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Da Gong B104 Monday 15:10-17:00
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發展願景
傳揚中華文化，促進跨領域創新，與時精進，邁向國際
It is our objective to promote Chinese culture, enhance cross-disciplinary innovation, seek constant advancement, and embrace global community.
辦學宗旨
秉承質樸堅毅校訓，承東西之道統，集中外之精華，研究高深學術, 培養專業人才，服務社會，致力中華文化之發揚, 促進國家發展.
Based on our motto—“Temperament, Simplicity, Strength, and Tenacity,” “inheriting the merits of the East and the West” and “absorbing the essence of Chinese and foreign cultures,” we make it our mission to pursue advanced research, develop professional talents, serve the society, promote Chinese culture and support national development.
校教育目標
校基本素養
校核心能力
院教育目標
培育具備倫理素養與國際視野人才
培育具備尖端科技日新又新人才
培育具備專業知能自強不息人才
院核心能力
人文與社會關懷的能力
人際溝通與團隊協調合作的能力
收集資料與資訊應用的能力
專業學術及實務技術的國際觀與終身學習研究的能力
系教育目標
培育動物科學技術領域人才，以投入全球化學術研究或生物技術相關產業
培育動物生產與管理領域人才，以投入全球化學術研究或動物資源相關產業
系核心能力
具備動物科學技術專業能力
具備動物生產管理與資源再利用之專業能力
具備動物福祉素養與動物衛生保健能力
具備資訊分析與溝通表達能力
具備獨立思考與團隊合作能力
具備專業知能的國際觀
課程目標
學習禽畜肉品加工製造有關基本知識與一般技巧。
課程能力
具備動物科學技術專業能力 (比重 10%)
具備動物生產管理與資源再利用之專業能力 (比重 40%)
具備動物福祉素養與動物衛生保健能力 (比重 10%)
具備資訊分析與溝通表達能力 (比重 10%)
具備獨立思考與團隊合作能力 (比重 10%)
具備專業知能的國際觀 (比重 20%)
課程概述
本課程講授並實務操作禽畜肉品加工製造知識與一般技巧，內容包括：屠宰流程認識、肉品分切、配方設計、肉品添加物認識、乳化類肉製品、顆粒香腸類、醃漬類、乾燥類、燒烤調理類、滷煮調理類等。實務操作內容包括：雞肉分切、生鮮香腸、台式香腸、法蘭克福香腸、貢丸、臘肉、烤雞、肉乾製作、港式油雞及創意思考等。
This course will be conduct to teach the base knowledge of meat process. Course practices will be inculde: meat cutting, formulation design, meat ingredient, emulsify meat products, ground meat products, pickles, dry meats, roasr meats and strew meat.
授課內容
The primary theme of this course is the efficient transformation of animal meats into high quality meat products. This needs a thorough understanding of the composition and properties of meat, and of the changes occurring in meat and its products during processing and storage. In each Lab of this course, the particular analysis and production methods for processed meats will be provided. Also, laboratory exercises will be given weekly, and will be passed out prior to completion of the lab period. Students will have one week to complete the exercises, and they are due at the BEGINNING of the following lab period.
授課方式
In this course, students will:
1. Develop basic understanding of the meat science lab skills.
2. Perform basic animal products processed techniques.
3. Describe basic management for meat product preservation.
評量方式
上課用書
（師生應遵守智慧財產權及不得非法影印）
上課講義及補充教材
參考書目
（師生應遵守智慧財產權及不得非法影印）
1. Kerry, J. P., Kerry, J. F., & Ledward, D. (Eds.). (2002). Meat processing: improving quality. Elsevier.
2. Tarté, R. (Ed.). (2009). Ingredients in meat products: properties, functionalities and applications. Springer Science & Business Media.
其他備註
依據隨堂討論說明。
課程需求
要考試
輔導時間
- 星期一 12:00-13:00
- 星期二 12:00-15:00
- 星期三 08:00-10:00 12:00-13:00
教師聯絡資訊
Email：zyx21@ulive.pccu.edu.tw
分機：31211
課程進度
| 2022/02/21 | Introduction & Lab training
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| 2022/03/07 | Muscle structure and water activity -Pork floss and chicken jerky [Ingredient preparation] |
| 2022/03/14 | Muscle structure and water activity -Pork floss and chicken jerky [Processing] |
| 2022/03/21 | Muscle structure and water activity -Pork floss and chicken jerky [Final product] |
| 2022/04/11 | Chicken carcass fabrication |
| 2022/04/18 | Mid-term [New product design] Fresh sausage and spices recipes discussion指定研讀資料Cured duck and bacon [Ingredient preparation and marination |
| 2022/04/25 | Salt soluble proteins extraction: Taiwanese-style Meat ball |
| 2022/05/02 | Cured products- Bacon & Dry-cured duck |
| 2022/05/09 | Quality Evaluation for cured products-pH & Color |
| 2022/05/23 | buffalo chicken wings |
| 2022/05/30 | Taiwanese braised meats dish |
| 2022/06/06 | Final Lab [線上考試] |
| 2022/06/13 | Final lab report |
| 2022/06/20 | Final lab report [完成作業繳交期限] |