Information sheet ECTS Syllabus
Course syllabus N425T3_4I - Technology of Meat and Meat Products (FCFT - SS 2019/2020)
|Slovak University of Technology in Bratislava|
|Course unit title:|
Technology of Meat and Meat Products
|Course unit code:||N425T3_4I|
|Mode of completion and Number of ECTS credits:||Exam (3 credits)|
Name of lecturer:
|doc. Ing. Jolana Karovičová, PhD. (person responsible for course) - slovak, english |
Ing. Ladislav Staruch, PhD. (examiner, instructor, lecturer, tutor) - slovak, english
|Learning outcomes of the course unit:|
Students are familiarized with the basic processes of raw materials of animal origin through the information about their sources across the properties to the process itself. Students are also informed about the possibilities of production, production itself, distribution, meat inspection and also about the chemical composition and biochemical changes.
Prerequisites and co-requisites:
|Purchase, transport and classification of animals for slaughter.
Breeds of animals for slaughter.
The pre-slaughter stabling. Slaughter. Stunning. Bleeding.
The pre-slaughter stabling and preparation of animals for slaughter.
Slaughter treatment of cattle, pigs and poultry.
Stunning - mechanical, electrical shock, chemical.
Bleeding - cattle, pigs and poultry.
External treatment of carcasses, skinning, depilation. Acquisition and early treatment of poultry feathers.
Internal treatment of carcasses - evisceration. Slaughter lines and systems.
Slaughter veterinary control.
Chemical composition of meat.
Proteins in meat - sarcoplasmic, myofibrillar and stromatic.
The water holding capacity of the meat - the methods of weight measuring.
Muscle contraction - postmortem changes - rigor mortis.
Intravital effects. PSE and DFD meat.
Cooling and freezing of meat.
Blood, chemical composition, blood drawing, conservation and processing.
Skin - skin structure and skin products
Digestive tract - giblets - gland -- structure- functions - processing - calibration - conservation - use.
Adipose tissue - chemical composition - properties - melting - processing - the nutritional aspect.
Meat cutting - purpose - for the production - for a jointing - and the MSM.
Shelf-life of meat products. The structure of meat products.
Distribution of meat products.
Salting - salting method. Additives used in meat production - nitrite - nitrate - health concerns - legal Regulations.
Grinding - mixing - shaping - equipment.
Curing - the composition of smoke - creation of a smoke - construction of smokehouses - health concerns - liquid smoke preparate. Heat treatment - weight loss - color change - change in frailty - the ways of meat heat treatment
Fermented meat products (FMP) - durability - distribution of FMP - ageing - starter cultures - production of hams - drying.
Recommended or required reading:
Planned learning activities and teaching methods:
The course: Meat Technology and Poultry contains 13 lectures, each taking 3 hours
Assesment methods and criteria:
Language of instruction:
|Work placement(s):||There is no compulsory work placement in the course unit.|
Last modification made by Ing. Tomáš Molnár on 01/29/2019.