Technology of Meat and Meat Products

Introduce students with the methods of meat production and the biochemical basis of post-mortem meat quality management, as well as processes, operations and equipment in meat processing.

Achieving basic knowledge and acquiring certain skills by students necessary for their work in the meat industry, meat processing, as well as in scientific, professional, control, project and pedagogical institutions.

History of animal breeding, species and breeds of livestock for slaughter, contagious and parasitic diseases. Slaughterhouses, stunning, slaughtering and processing of hulls. Structure and chemical composition of meat. Biochemical processes and post-mortem changes. Meat properties. Basics of meat preservation, cooling and freezing of meat. Salting and curing of meat. Smocking meat. Drying of meat, fermented and dried products. Heat treatment, the efficiency of applied procedures. Production of chopped and shaped meat, meat preserves. Boiled sausages, cooked sausages and fats. Quality criteria, technological operations (GHP, GMP and CCP).

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. Rede R., Rahelić S.: Manual for laboratory exercises in Meat Technology, Faculty of Technology, Novi Sad, 1971

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

Written exam and final exam.

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