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M11030 - TECHNOLOGY OF MEAT PRODUCTS

Course specification
Type of study Master academic studies
Study programme
Course title TECHNOLOGY OF MEAT PRODUCTS
Acronym Status Semester Number of classes ECTS
M11030 mandatory 1 3L + E 6.0
Lecturers
Lecturer
Lecturer/Associate (practicals)
    Prerequisite Form of prerequisites
    -
    Learning objectives
    Acquaintance of students with processes, operations and equipment in meat processing. Acquiring knowledge and skills for modern meat processing and managing the quality and safety of meat products.
    Learning outcomes
    Creation of highly educated experts for work in the meat industry, project, professional and pedagogical institutions and quality control of meat products.
    Content
    Distribution of meat products. Properties of basic product groups and subgroups. Basic and additional ingredients, additives, spices, hydrocolloids. Preservation of meat and products by freezing, optimal freezing speed, freezing equipment. Meat brining, salt diffusion, processes and equipment. Shredding, emulsifying, mixing and filling, procedures and equipment. Sausage casings. Heat treatment of raw materials and products. Lethality of applied procedures and impact on products. Production and composition of smoke. Procedures and devices. Drying and fermentation, processes and devices. Arrangement of facilities for meat processing. Production of minced and shaped meat, sausages, preserves, smoked and dried products, bacon and fat. Quality criteria, technological operations, (GHP, GMP and CCP). Production and processing of eggs and fish meat.
    Teaching Methods
    Interactive lectures, consultations in groups or individually, seminar work.
    Literature
    1. 1. Vuković I., Fundamentals of meat technology, 2006, Veterinary Chamber of Serbia, Belgrade
    2. 2. Fidel Toldrá, Fermented Meat and Poultry, 2007, Blackwell Publishing Ltd, Oxford, UK (Original title)
    3. 3. Warris P. D., Meat Science, 2000, CABI Publishing, New York, USA (Original title)
    4. 4. Cassens R.G., 1994, Meat preservation: Preventing losses and assuring safety, Food&Nutrtio presss, INC, Trumbull, USA (Original title)
    Evaluation and grading
    A seminar paper in which the student works independently on a selected topic, written tests and a final exam.