MEAT TECHNOLOGY

Course ID: NTÅ»-SE>TMIE
Course title: MEAT TECHNOLOGY
Semester: 6 / Spring
ECTS: 5
Lectures/Classes: 30 / 30 hours
Field of study: Food Technology and Human Nutrition
Study cycle: 1st cycle
Type of course: optional
Prerequisites: biochemistry, microbiology, mechanics science of food industry, food technology
Contact person:
Short description: Characteristics of slaughter animals. Construction of animal tissues. The chemical composition, physical-chemical properties, functional and rheological of meat. Preservation methods of the slaughter raw materials. Production of meat products.
Full description: Breed slaughter animals. Trade and classification of slaughter animals. Slaughtering lines of slaughter animals. The carcasses division of slaughtered animals essential elements. Construction of muscle, fat and skin. The chemical composition, physical-chemical properties, functional and rheological of meat. Preservation methods of the slaughter raw materials: cooling, heat treatment, curing, smoking. Production of meat products and canned meat. Evaluation of the quality of meat and meat products.
Bibliography: 1.Meat products handbook.G. Feiner. CRC Press 2006. 2. Meat Science. An introductory text. Warriss P.,D., CABI Publishing 2000. 3. Meat products handbook.G. Feiner. CRC Press 2006; 2. Meat Science. An introductory text. Warriss P.,D., CABI Publishing 2000; 3. Meat Science. Elsevier Journal. 4. The meat we eat. J. Romans, W. Costello, C. Carlson, M. Greaser, K. Jones. Interstate Publishers, Inc. 1994. 5.Feiner G. Meat products handbook. Practical science and technology. CRC Press, England 2006. 7.Journals: Meat Science, Fleischwirtschaft,
Learning outcomes: Knowledge The student knows the rules of the slaughtering animals. It has knowledge of the properties and processing of slaughter raw materials. Knows the unit operations used in the meat industry. Skills: Students evaluate the quality of raw materials and meat products. Able to apply conventional processes of preservation of meat products. Implements the processes of production of meat products. Social competence (attitudes): The student knows the principles of good practice in the meat industry. It is aware of the risks of failure to comply with quality standards in the meat industry. It has a sense of responsibility for the accuracy of analyzes of meat products
Assessment methods and assessment criteria: grade obtained at classes (30%) + grade obtained at lectures (70%)

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