B14721 - Technology of Meat and Meat Products

Course specification
Type of study	Bachelor academic studies
Study programme
Course title	Technology of Meat and Meat Products
Acronym	Status	Semester	Number of classes	ECTS
B14721	mandatory	7	3L + E	6.0
Lecturers
Lecturer	prof. dr Snježana Mandić
Lecturer/Associate (practicals)
Prerequisite				Form of prerequisites
-
Learning objectives
Introduce students with the methods of meat production and the biochemical basis of post-mortem meat quality management, as well as processes, operations and equipment in meat processing.
Learning outcomes
Achieving basic knowledge and acquiring certain skills by students necessary for their work in the meat industry, meat processing, as well as in scientific, professional, control, project and pedagogical institutions.
Content
History of animal breeding, species and breeds of livestock for slaughter, contagious and parasitic diseases. Slaughterhouses, stunning, slaughtering and processing of hulls. Structure and chemical composition of meat. Biochemical processes and post-mortem changes. Meat properties. Basics of meat preservation, cooling and freezing of meat. Salting and curing of meat. Smocking meat. Drying of meat, fermented and dried products. Heat treatment, the efficiency of applied procedures. Production of chopped and shaped meat, meat preserves. Boiled sausages, cooked sausages and fats. Quality criteria, technological operations (GHP, GMP and CCP).
Teaching Methods
Interactive lectures with the use of modern information technologies, laboratory exercises-independent, plant exercises, consultations.
Literature
Vuković I., Fundamentals of meat technology, 2006, Veterinary Chamber of Serbia, Belgrade Rede R., Petrović Lj.: Meat Technology and Meat Science, Faculty of Technology, Novi Sad, 1997. Rede R., Rahelić S.: Manual for laboratory exercises in Meat Technology, Faculty of Technology, Novi Sad, 1971 Warris P. D., Meat Science, 2000, CABI Publishing, New York, USA
Evaluation and grading
Written exam and final exam.