Meat science and technology

Course Description

COURSE CONTENT

The structure of muscles. The conversion of muscle to meat. Color and aroma of meat. Strategies for extending a shelf life of meat and products. Functional properties of meat. Specific issues in the production of cooked, semi-dry and dry meat products. Safety and quality of meat products. Application of new non-thermal and thermal processing techniques. New products development.

LEARNING OUTCOMES

1. Evaluate the quality parameters of raw materials and functional properties of the components
2. Figure out different types of meat products by applying appropriate methods of conservation and processing
3. Analyze the advantages and disadvantages of new processing techniques
4. Discuss meat products with improved composition and quality

Lectures

10h - lectures

10 h - seminars