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 sS: 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: 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 h and bacon; Sauced products: Dry products: Roasted products Key points: Technology of traditional ham and sausage Chapter9 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 II 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 Chapter3 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 Chapter4 Market milk processing Students should master: Concept and classification of market milk: Processing of pasturized 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；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 Students should master: Concept and classification of market milk；Processing of pasturized