Chemistry and Technology of Meat and Fish

Course Coordinator

ECTS points:


Course number:

Course Description


Primary processing of meat and meat categories. Post-mortem changes and meat composition in relation to meat quality. Technological quality of meat for processing: colour, pH value and water holding capacity. Preservation methods: chilling and freezing of meat, salting, brine curing, smoking, heating, irradiation and drying. Impact of preservation method on meat quality. Meat processing equipment. The characteristics and production of different types of sausages. Characteristics of casings. Production of dry-cured hams, restructured whole-tissue meats, cooked meat products, comminuted meat products, cured meats and bacon. Canned meats and pate. Additives and spices.

Starter cultures in meat processing. Meat packaging. The spoilage of meat and meat products. Safety and quality of meat products. Functional meat products and application of novel technologies in meat industry. By-products.

Influence of chemical composition on changes during processing and storage of fish. Changes during the post-mortem period and freezing of fish. Influence of internal and external parameters on the shelf life of the product. Methods to evaluate freshness of chilled and frozen fish. Changes in protein, fat and water content of fish during the production of salted, smoked, marinated and canned products. Influence of antimicrobial factors on the safety, shelf life and product quality. Surimi. Production of fermented fish products, algae processing, functional products from aquatic organisms and by-products. Use of new procedures for prolonged shelf life and their impact on the quality of the products. Rapid methods in quality control.


  • select the raw materials for meat and fish products
  • explain the production processes of different types of products
  • compare processes and facilities for the production of meat products
  • perform as a production team member in meat and fish industry
  • apply suitable analytical methods for evaluation of meat products safety and quality
  • interpret regulations related to meat and fish safety and quality
  • collect data and report on issues related to chemistry and technology of meat and fish

To enrol in this course, the following courses must be completed (undergraduate studies):

  • Food Microbiology
  • Biochemistry 1
  • Chemistry and Biochemistry of Food
  • Transport Phenomena
  • Unit Operations
  • Physical Properties of Complex Systems-Foods