Key points: Mechanism of rigor-mortis and aging Chapter 5 The eating quantity of meat and their evaluation Students should master: Colour: Water holding capacity and juiciness: Texture and tenderness: Odour and taste Key points: Meat colour, tenderness, flavour, water holding capacity and their evaluation Chapter 6 The storage and preservation of meat Students should master: Microorganism associated with meat: Spoilage chnology: Methods of meat preservation-Storage above the freezing point Storage below e Key points: Microorganisms associated with meat spoilage, refrigeration preservation of Chapter 7 Principle of meat Students should master: Ingredients for meat processing: Curing: Mixing and emulsion Smoking: Drying: Cooking: Frying Key points: The principles of curing, smoking and emulsior Chapter 8 Processing of Chinese-style meat products Students should master: Traditional products including traditional dry cured ham; sausage and bacon: Sauced products; Dry products: Roasted products gy of traditional ham and sausage Chapter9 Western-style meat products Students should master: Bacon S Techno emulsion style sausage、 Fermented sausage、Ham- Regular ham、 Boneless ham、 Cooked ham Key points: Technology of bacon, emulsion sausage and cooked ham Part I Milk and milk products Chapter 1 An introduction of dairy industry Students should master: Dairy animals; Milk forming and their affecting factors Key points: Dairy cows species Chapter 2 Chemical composition and characteristics of milk Students should master: Chemical composition of milk; Physical properties of milk: Unusual milk Key points: Chemical composition of milk, physical properties of milk, unusual milk Chapter 3 Milk reception and quality control Students should master: Microbiology of milk; Quality control of raw milk; Quality Key points: Quality control of raw milk Chapter 4 Market milk processing http:/spxy.zjgsu.edu.cnhttp://spxy.zjgsu.edu.cn Key points：Mechanism of rigor-mortis and aging Chapter 5 The eating quantity of meat and their evaluation Students should master: Colour；Water holding capacity and juiciness；Texture and tenderness；Odour and taste Key points：Meat colour、tenderness、flavour、water holding capacity and their evaluation Chapter 6 The storage and preservation of meat Students should master: Microorganism associated with meat；Spoilage of meat；Hurdle technology；Methods of meat preservation——Storage above the freezing point、Storage below the freezing point Key points：Microorganisms associated with meat spoilage, refrigeration preservation of meat Chapter 7 Principle of meat processing Students should master: Ingredients for meat processing；Curing；Mixing and emulsion、 Smoking；Drying；Cooking；Frying Key points：The principles of curing、smoking、drying and emulsion Chapter 8 Processing of Chinese-style meat products Students should master: Traditional products including traditional dry cured ham；sausage and bacon；Sauced products；Dry products；Roasted products Key points：Technology of traditional ham and sausage Chapter 9 Western-style meat products Students should master: Bacon、Sausage——Classification of sausage、Technology of emulsion style sausage、Fermented sausage、Ham——Regular ham、Boneless ham、Cooked ham Key points：Technology of bacon、emulsion sausage and cooked ham Part Milk and milk products Ⅱ Chapter 1 An introduction of dairy industry Students should master: Dairy animals；Milk forming and their affecting factors Key points：Dairy cows species Chapter 2 Chemical composition and characteristics of milk Students should master: Chemical composition of milk；Physical properties of milk； Unusual milk Key points：Chemical composition of milk, physical properties of milk, unusual milk Chapter 3 Milk reception and quality control Students should master: Microbiology of milk；Quality control of raw milk；Quality standard and evaluation Key points：Quality control of raw milk Chapter 4 Market milk processing