Oct 21, 2019   2:18 a.m. Uršuľa
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Course syllabus N425T3_4I - Technology of Meat and Meat Products (FCFT - SS 2018/2019)


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University: Slovak University of Technology in Bratislava
Faculty: Faculty of Chemical and Food Technology
Course unit code: N425T3_4I
Course unit title: Technology of Meat and Meat Products
Mode of delivery, planned learning activities and teaching methods:
lecture2 hours weekly (on-site method)
seminar1 hour weekly (on-site method)

 
Credits allocated: 3
 
Recommended semester/trimester: Food, Hygiene, Cosmetics - master (compulsory), 2. semester
Level of study: 2.
Prerequisites for registration: none
 
Assesment methods:
Students are graded as follows: A 92 points, B 83 points, C 74 points, D 65 points and E 56 points. Oral and written examination.
 
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.

 
Course contents:
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:
Basic:
PIPEK, P. Technologie masa I. Praha : Vysoká škola Chemicko-technologická, 1989.
PIPEK, P. Technologie masa II. Praha : VŠCHT Praha, 1998. 348 p. ISBN 80-7192-283-8.

 
Language of instruction: slovak or english
 
Notes:
 
Courses evaluation:
Assessed students in total: 130

ABCDEFX
33,1 %33,8 %23,1 %6,9 %2,3 %0,8 %
Name of lecturer(s): doc. Ing. Jolana Karovičová, PhD. (person responsible for course) - slovak, english
Ing. Ladislav Staruch, PhD. (examiner, instructor, lecturer, tutor) - slovak, english
 
Last modification: 19. 2. 2018
Supervisor: doc. Ing. Jolana Karovičová, PhD. and programme supervisor


Last modification made by Ing. Tomáš Molnár on 02/19/2018.

Type of output: