Quality Control in Meat Technology-

Acquiring knowledge about the impact of technological processes on the quality of intermediate, secondary and final products of meat technology. Getting acquainted with raw materials, acquiring knowledge in the area of regulations, normative acts and standards for meat products, as well as specific methods for quality control of products, with the aim of forming highly educated experts to work in institutions for quality control meat and meat product.

Achieving basic knowledge and acquiring certain skills required for quality control in the meat industry, meat processing, as well as in scientific, professional, control, project and pedagogical institutions.

Quality control in the technology of meat production and processing. Production of meat. Meat production facilities. Diagrams of technological processes of meat production with critical and critical control points. Product description, quality parameters of meat and byproducts. Classification and characterization of meat products. Objects for meat processing. List of basic, added and limited ingredients. Flow diagram of technological processes for the production of basic meat product groups with critical and critical control points. Basics of meat preservation, cooling and freezing of meat. Salting and curing of meat. Smoking of meat. Drying of meat. Heat treatment, lethality of applied procedures. Parameters and criteria for quality of meat products.

1. Vuković I., Fundamentals of meat technology, 2006, Veterinary Chamber of Serbia, Belgrade

2. Rede R., Petrović Lj.: Meat Technology and Meat Science, Faculty of Technology, Novi Sad, 1997.

3. Grujić S., Food additives, functional properties and application, Faculty of Technology, University of Banja Luka, 2005

Written exam and final exam, performed laboratory exercises, final exam.

Interactive lectures with the use of modern information technology, laboratory-independent exercises, plant exercises, consultations.