| Center |
| Faculty of Pharmacy and Food Sciences |
| Departament |
| Prev. Medicine, Public Health, Food Sc.,Toxic. and For. Med. |
| Lecturers in charge |
| I3263 - MONICA FLORES LLOVERA |
| Met. Docent |
| Lectures, practical classes and tutorials. |
| Met. Avaluació |
| Final examination - - |
| Bibliografia |
| ò Campbell Platt, G. and Cook, P.WE. (1995): Fermented meats. Chapman & Hall, Glasgow. UK. ò Cassens, R.G. (1994): Meat preservation: Preventing losses and assuring safety. Food&Nutrition Press. Inc. Trumbull, Connec. USA. ò Durand, P (2002): Tecnología de los productos de charcutería y salazones. Ed. Arcibia. Zaragoza. ò Flores, J. (1979): Química de la carne y productos cárnicos. En Química Agrícola III. Alimentos. E. Primo. Ed. Alhambra, 518-560. ò Girard, J.P. (1988): Tecnología de la carne y productos cárnicos. Ed. Acribia, Zaragoza. |
| Continguts |
| To know the fundamentals of the meat science and the technology of its industrial transformation. To know the biochemical structure of the muscle, fundamentals and their functional properties. To know the fundamentals and problematic of the conservation of marinated cured and cured meat products. To know the fundamentals of fermented products. To know the fundamentals of the elaboration of dry-cured hams, cooked products and cooked hams. To know the cured modifications of the chemical components during the maturation of meat and meat products. |