NCHU Course Outline

Course Name	(中) 肉品學特論(一)(6268)
	(Eng.) Special Topics in Meat Science (I)
Offering Dept	Department of Animal Science
Course Type	Elective	Credits	2	Teacher	LIU, DENG-CHENG(DANNIS)
Department	Department of Animal Science / Graduate	Language	Chinese	Semester	2026-FALL
Course Description	1.使學生瞭解動物肌肉組織如何轉變食肉；2.使學生瞭解肌肉蛋白質的功能性質及在肉品工業上的應用；3.使學生瞭解較高深的肉品科學理論；4.指導學生閱讀肉品科學雜誌，以獲得肉品新知。
Prerequisites

Relevance of Course Objectives and Core Learning Outcomes(%)

Teaching and Assessment Methods for Course Objectives

Course Objectives

Competency Indicators

Ratio(%)

Teaching Methods

Assessment Methods

Lecturing

Written Presentation

Attendance

Course Content and Homework/Schedule/Tests Schedule

Week	Course Content
Week 1	本課程內容有：1.肌肉的組織及化學性；2.屠後肌肉的生化，微生物學的變化；3.肌肉蛋白質的功能特性；4.肉品加工技術；5.副產物之處理及利用；6.肉品學科學新知
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Week 16
self-directed learning

Evaluation

期中考50％，期終考50％

Textbook & other References

Warriss, P. D. 2000 Meat Science CABI publishing

Teaching Aids & Teacher's Website

Office Hours

Please respect the intellectual property rights and use the materials legally.Please respect gender equality.
Update Date, year/month/day：None	Printed Date, year/month/day：2026 / 8 / 24
The second-hand book website：http://www.myub.com.tw/