| NAME OF THE COURSE |
Technology of Meat and Meat Products |
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Code |
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Course teacher |
Asst Prof Mladenka Malenica Staver |
Credits (ECTS) |
6.0 |
|
Associate teachers |
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Type of instruction (number of hours) |
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Status of the course |
Elective |
Percentage of application of e-learning |
0 % |
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| COURSE DESCRIPTION |
Course objectives |
The course enables students to understand the morphology of muscle, metabolic processes in meat and provides practical knowledge of the ways of preserving meat. Students are trained to understand the technology of meat processing and organization of the process in meat industry. |
Course enrolment requirements and entry competences required for the course |
Passed the course of Biochemistry. |
Learning outcomes expected at the level of the course (4 to 10 learning outcomes) |
Students will be able to:
- define meat
- explain the chemical composition and structure of meat
- describe the maturation of meat
- determine the relationship between the morphology of muscles, basic metabolic processes and visible indicators of the quality of meat
- explain the deterioration of meat
- explain the methods of preserving meat
- understand the application of technological processes in the meat industry
- enumerate meat products and explain the related category products
- explain the quality control, safety and sanitation |
Course content broken down in detail by weekly class schedule (syllabus) |
1st week: The history of the production of meat and meat products,
2nd week: categorization and classification of carcasses and meat
3rd week: Nutritional value of meat, morphology of the muscle, basic metabolic processes in the flesh post-mortem.
4th week: Factors affecting meat quality
5th week: Types of meat products based on raw materials and the production method
6th week: The technology and preservation in meat industry (canning, salting, drying, smoking and sealing in a can)
7th week: Meat processing equipment
8th week: Production of cooked and semi-dry sausages, sausages for cooking and sausages for baking
9th week: Fermentation of sausages
10th week: Ripening of meat
1. Test
11th week: Labeling of meat and meat products
12th week: Regulation concerning meat and meat products
13th week: Analysis of meat technology through the visit to meat industry
14th week: Analysis of technological processes in visited meat industry
15th week: View of technological processes in the visited meat industry
2. Test |
Format of instruction: |
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Student responsibilities |
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Screening student work (name the proportion of ECTS credits for eachactivity so that the total number of ECTS credits is equal to the ECTS value of the course): |
Class attendance |
0.5 |
Research |
0.0 |
Practical training |
0.0 |
Experimental work |
0.0 |
Report |
1.4 |
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Essay |
0.0 |
Seminar essay |
0.0 |
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Tests |
2.3 |
Oral exam |
0.0 |
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Written exam |
1.8 |
Project |
0.0 |
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Grading and evaluating student work in class and at the final exam |
Students will be evaluated based on attendance and activity during classes. Knowledge of the concepts and understanding of the technology of meat and meat products will be evaluated through tests and written exam. Understanding the processes in the meat industry will be evaluated through the written seminars based on fieldwork during visits to the meat industry. |
Required literature (available in the library and via other media) |
Title |
Number of copies in the library |
Availability via other media |
J. Živković: Higijena i tehnologija mesa; I. dio, Veterinarsko-sanitarna kontrola životinja za klanje i mesa, II. dio Kakvoća i prerada, Veterinarski fakultet, Liber, Zagreb, 1986. |
0 |
DA |
S. Rahelić: Osnove tehnologije mesa, Školska knjiga, Zagreb, 1985. |
0 |
DA |
Đ. Roseg: Prerada mesa i mlijeka. Nakladni zavod Globus, Zagreb, 1995. |
0 |
DA |
|
Optional literature (at the time of submission of study programme proposal) |
W. K. Jensen, C. Dawine, M. Dikeman: Encyclopedia of meat sciences, Vol. 1,2,3. Elsevier Academic Press, UK, 2004.
F. Toldrá: Handbook of Meat Processing, Blackwell Publishing, USA, 2010.
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Quality assurance methods that ensure the acquisition of exit competences |
Quality assurance will be performed at three levels:
(1) University Level;
(2) Faculty Level by Quality Control Committee;
(3) Lecturer’s Level. |
Other (as the proposer wishes to add) |
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