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M11010 - MANAGEMENT OF OPERATIONS AND PROCESSES IN MEAT TECHNOLOGY

Course specification
Type of study Master academic studies
Study programme
Course title MANAGEMENT OF OPERATIONS AND PROCESSES IN MEAT TECHNOLOGY
Acronym Status Semester Number of classes ECTS
M11010 mandatory 1 3L + 0E 7.5
Lecturers
Lecturer
Lecturer/Associate (practicals)
    Prerequisite Form of prerequisites
    -
    Learning objectives
    To provide students with additional knowledge about the chemical and biological nature of the basic raw materials and additives to meat products, about their properties and effects, and to provide additional theoretical knowledge about the most frequently applied operations during meat processing with details necessary for understanding the essence of the operation or process .
    Learning outcomes
    Master's students should be able to introduce innovations, improve and modernize certain operations and processes in the field of meat processing technology, as well as to work in scientific research or development research institutions dealing with meat processing issues.
    Content
    Macromolecular additives and hydrocolloids in meat processing. Structure and chemical nature of protein preparations and starch. Water binding ability. Culture starter. Principles of starter culture production by freezing and drying. Management of operations and processes in meat processing. The influence of freezing speed on the course of crystallization and technological properties of meat. Optimum speed, time and temperature of freezing. Brining. Chemical properties, functional and toxic properties of nitrite and nitrate, ascorbic acid and ascorbate, sodium chloride, phosphate and sugar. Theory on the formation of the color of brined meat. Theory of the basis of diffusion of brine ingredients into meat. Change in meat texture under the influence of heat. Effect of heat on microorganisms (F value). Smoking. The chemical basis of smoke formation and the most important components of smoke. Education of taste and smell. Principles of making meat emulsions. Kinetics of external and internal moisture diffusion. Canning by drying and physicochemical and biochemical changes that occur during the production of fermented dried products. Other preservation methods.
    Teaching Methods
    Interactive lectures, consultations in groups or individually, seminar work.
    Literature
    1. 1. Nollet L.M.L., Toldra F., 2006, Advanced Technologies for Meat Processing, Taylor&Francis Group, LLC, New York, USA (Original title)
    2. 2. Toldra F., 2007, Fermented Meat and Poultry, Blackwell Publishing, Iowa, USA, (Original title)
    3. 3. Cassens R.G., 1994, Meat preservation: Preventing losses and assuring safety, Food&Nutrtio presss, INC, Trumbull, USA (Original title)
    Evaluation and grading
    Knowledge assessment tests (2), seminar paper and final oral exam.