Information sheet ECTS Syllabus
Course syllabus N425T3_4I - Technology of Meat and Meat Products (FCFT - SS 2019/2020)
|Slovak University of Technology in Bratislava|
|Faculty of Chemical and Food Technology|
|Course unit code:||N425T3_4I|
Course unit title:
|Technology of Meat and Meat Products|
|Mode of completion and Number of ECTS credits:|
Exam (3 credits)
|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.
Last modification made by Ing. Tomáš Molnár on 01/29/2019.