May 29, 2020   7:46 p.m. Vilma
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Course syllabus N425L2_4I - Laboratory of Meat and Meat Products (FCFT - SS 2019/2020)

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Slovak University of Technology in Bratislava
Faculty: Faculty of Chemical and Food Technology
Course unit code:
Course unit title:
Laboratory of Meat and Meat Products
Mode of delivery, planned learning activities and teaching methods:
laboratory/construction practice
3 hours weekly (on-site method)

Credits allocated:
Recommended semester/trimester:
Food, Hygiene, Cosmetics - master (compulsory), 2. semester
Level of study:
Prerequisites for registration:
Assesment methods:
Na získanie hodnotenia A je potrebné získať najmenej 92 bodov, na získanie hodnotenia B najmenej 83 bodov, na hodnotenie C najmenej 74 bodov, na hodnotenie D najmenej 65 a hodnotenie E najmenej 56 bodov. Písomná skúška a protokoly.
Learning outcomes of the course unit:
Students are familiarized with the principles of safety in the laboratory, the methods of protocols creation and the evaluation of basic parameters for meat and meat products.
Course contents:
Input informations, the principles of safety in laboratory work, ways to creation of protocols.
The basic parameters of meat and meat products - determination of water content, determination of chloride content - determination of protein content.
Determination of water holding - determination of total titratable acidity in meat products.
Determination of lipides content in various meat products. Determination of meat and meat products freshness - determination of ammonia - evidence of hydrosulphide presence - evidence of amines presence.
Determination of nitrates and nitrites. Determination of fat characteristics - Folch isolation method - acid number, peroxide number, thiobarbituric number.
Technological training - cutting and packaging of poultry meat, boned thighs, shoulders - cutting pork and half cutting - mixing - bouncer-heat treatment.
Sensory evaluation of meat products. Determination of pH value, aW value, remision of meat products. Determination of DFD and PSE meat.
Recommended or required reading:
DUBRAVICKÝ, J. -- SMIRNOV, V. -- ŠIMKO, P. Laboratórium odboru II. Technológia živočíšnych neúdržných potravín. Bratislava : SVŠT v Bratislave, 1989. 323 p.

Language of instruction:
slovak or english
Courses evaluation:
Assessed students in total: 129

93,0 %
6,2 %
0,8 %
0 %0 %0 %
Name of lecturer(s): Ing. Ladislav Staruch, PhD. (person responsible for course) - slovak, english
Last modification:
29. 1. 2019
Ing. Ladislav Staruch, PhD. and programme supervisor

Last modification made by Ing. Tomáš Molnár on 01/29/2019.

Type of output: