B14817 - Technology of permanent and semi-permanent meat products

Course specification
Type of study	Bachelor academic studies
Study programme
Course title	Technology of permanent and semi-permanent meat products
Acronym	Status	Semester	Number of classes	ECTS
B14817	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
Acquaintance of students with meat production and processing procedures, as well as processes, operations and equipment in meat processing.
Learning outcomes
Achieving basic knowledge and acquiring certain skills for students necessary for their work in the meat industry, meat processing, as well as in scientific, professional, control, project and pedagogical institutions
Content
Characteristics of meat. Basics of meat preservation, cooling and freezing of meat. Salting and brining of meat. Smoking meat. Meat drying, fermented and dried meat products. Heat treatment, lethality of applied procedures. Production of chopped and shaped meat, canned meat. Boiled sausages, boiled sausages and fats. Quality criteria, technological operations (GHP, GMP and CCP).
Teaching Methods
Interactive lectures with the use of modern means of information technology, laboratory exercises - independent, driving exercises, consultations.
Literature
Vuković I., Fundamentals of meat technology, 2006, Veterinary Chamber of Serbia, Belgrade Warris P. D., Meat Science, 2000, CABI Publishing, New York, USA
Evaluation and grading
Written tests of knowledge, defended and completed laboratory exercises and final oral exam.