Nutritional Quality of Meat Products

Introducing students with the technology of meat production of domestic ungulates, poultry and fish and their products, and nutritional quality of meat and meat products.

Overcoming basic knowledge and certain acquiring skills, required to practice in the process of meat production and the transfer of knowledge in the definition and production of meat products with nutritional quality adapted to the needs of certain categories of consumers.

Theoretical teaching: Significance of meat in human nutrition. Structure and nutritional composition of mammals, poultry and fish. Biochemical processes and post-mortem changes. Characteristics of meat. The basics of meat preservation. Basic principles of technology, processes and operations, quality criteria for the production and processing of meat, poultry and fish (GHP, GMP and CCP). Nutritional quality of meat products. Functional products of meat- modern approach to improving nutritional value and quality of meat products.
Practical teaching: Determination of sensory and technological quality and chemical composition of all groups of meat products of ungulates, poultry and fish. Getting to know and testing the quality of the additional ingredients. Definition of total quality and nutritional composition of meat products.

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

2. Kovačević D., Chemistry and technology of fish meat, 2001, J.J. University. Stromajera, Faculty of Food Technology, Osijek

3. Bašić M., Grujić R.: Poultry meat technology, University of Tuzla, Faculty of Technology, 2013

4. Warris P. D., Meat Science, 2000, CABI Publishing, New York, USA

5. Vasilev D., Vuković I., Saičić S., Vasiljević N., Functional meat products - a common approach to improving the nutritional value and quality of meat products, Food and nutrition, Belgrade, 53 (1), 18-27, 2012

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.