B14804 - Technology of Meat Poultry

Course specification
Type of study	Bachelor academic studies
Study programme
Course title	Technology of Meat Poultry
Acronym	Status	Semester	Number of classes	ECTS
B14804	mandatory	8	2L + 1E	4.0
Lecturers
Lecturer	prof. dr Snježana Mandić prof. dr Danica Savanović
Lecturer/Associate (practicals)	prof. dr Snježana Mandić prof. dr Danica Savanović
Prerequisite				Form of prerequisites
-
Learning objectives
Introducing students with chemical, physical and technological characteristics of poultry meat, technological operations in the process of poultry meat processing as well as elements of factor management affecting the quality of poultry meat products.
Learning outcomes
Achieve required basic knowledge and acquire certain skills by students to master the basics of contemporary science and meat technology to introduce innovations, refinement and modernization of individual operations and processes in the industry of poultry meat production.
Content
Types and breeding of poultry, chemical composition of poultry. Factors affecting the quality of poultry meat. Technology of slaughtering and processing of carcasses. Central phase in the process of poultry meat production. Cooling meat. Nutritive value and classification of poultry meat. Packaging and preserving of meat. Processing of poultry meat. Technological procedures during production. Mechanical Separation of Poultry Meat. Poultry meat products. Cans. Sausage casings. Practical exercises – seminar work: doing of documentation of the technological process of slaughter and production of various poultry meat products, quality assurance in all stages of production and HACCP in the meat processing industry.
Teaching Methods
Interactive lectures with the use of modern information technologies, laboratory exercises-independent, plant exercises, consultations.
Literature
Bašić M., Grujić R.: Poultry meat technology, University of Tuzla, Faculty of Technology, 2013 Alan R. Sams, Poultry Meat Processing, Department of Poultry Science Texas A&M University, 2001, CRC Press, Taylor & Francis Group Rede R., Petrović Lj.: Meat Technology and Meat Science, Faculty of Technology, Novi Sad, 1997 HACCP in meat industry, Edited by Martyn Brown, CRC Press, Woodhead publishing limited, 2002
Evaluation and grading
Written exam and final exam.