APT7106 / Small Ruminant Carcass Evaluation

Contents Of The Courses in a weekly Period

 
Subjects 
Sources 
1Physical factor affecting meat production [1] p 5-20
2Environmental factor affecting meat production [1] p 20-30
3Green production [1] p 30-45
4From farm to table [1] p 45-55
5Meat qaulity [1] p55-65
6Meat Quality[1] p 65-78
7Factor affecting meat quality [1] p 75-90; [2] p 25-35
8Body condition score [1] p 90-105; [2] p 45-55
9Production method [1] p 105-125
10Carcass assessment [1] p 125-135
11Carcass dissection [1] p 135-155
12Carcass dissection [1] p 155-170
13Histology of meat [1] p 170-180
14Marketing of red meat [1] p 180-190; [2] p 55-68