| Kode MK | : | PTH 3102 |
| Derajat | : | MKB |
| Nama Mata kuliah | : | Ilmu dan Teknologi Daging
Mata kuliah ilmu dan teknologi daging mempelajari tentang Prinsip pemotongan ternak, Jenis dan kategori daging, Struktur dan sifat-sifat otot, Faktor-faktor yang mempengaruhi komposisi karkas, Kualitas karkas dan daging, Karakteristik fisik, kimia dan sensoris daging dan produk daging, Prinsip pengawetan , Prinsip pengawetan daging, Metode pengolahan daging dan produk daging,Teknik display karkas, daging dan produk daging, Bahan penunjang prosesing daging, Pengemasan dan pelabelan, Teknologi pengolahan daging Referensi: Aberle, E.D., J. C. Forrest, D. E. Gerrard, E. D. Mills, H. B. Hedrick, M. D. Judge, and R. A. Merkel, 2001. Principals Of Meat Science. 2nd ed. Kendall/Hunt Publ., Co., Dubuque, Iowa.
Bouton, P. E. and P. V. Harris, 1972. The Effect Of Cooking Temperature and Time On Some Mechanical Properties Of Meat. J. Food Sci., 97 : 140-144.
Bouton, P. E. and P. V. Harris, 1981. Changes In The Tenderness Of Meat Cooked At 50-650C. J. Food Sci., 46 : 475-478.
Bouton, P. E., P. V. Harris, and W. R. Shorthose, 1971. Effect Of Ultimate pH upon The Water Holding Capacity and Tenderness Of Mutton. J. Food Sci., 36 : 435-439.
Bouton, P. E., P. V. Harris, and W. R. Shorthose, 1975. Changes In Shear Parameters Of Meat Associated With Structural Changes Produced By Aging, Cooking, and Myofibrilar Contraction . J. Food Sci., 40 : 1092-1095.
Bouton, P. E., P. V. Harris, and W. R. Shorthose, 1976. Factors Influencing Cooking Losses From Meat. J. Food Sci., 41 : 1122-1126.
Gregory, G. N. And T. Grandin, 1998. Animal Welfare and Meat Science. CAB Publishing, CAB International, Wailingford, UK.
Judge, M. D., E. D. Aberle, J. C. Forrest, H. B. Hedrick, and R. A. Merkel, 1989. Principal Of Meat Science. 2nd ed. Kendall/Hunt Publ., Co., Dubuque, Iowa.
National Livestock and Meat Board, 1973. Meat Evaluation Handbook, Chicago, Illinois.
Pearson, A. M. And F. W. Tauber, 1984. Processed Meat. 2nd ed., The AVI Publ. Co., Inc., Connecticut.
Soeparno, 2005. Ilmu Dan Teknologi Daging. Cetakan Ke-4. Gadjah Mada University Press, Yogyakarta.
Swatland, H. J., 1984. Structure And Development Of Meat Animals. Prentice-Hall Inc., Englewood Cliffs, New Jersey.
Warris, P. D., 2001. Meat Science. An Intoductory Text. CAB Publ, New York. |