MEAT TECHNOLOGY

Acquaintance of students with modern trends in the breeding of farm animals, innovations in the processes of production and processing of meat and improvement of the quality and safety of meat and meat products.

Achieving specific knowledge among students necessary for their training for the implementation of modern achievements and innovations in the meat industry

Automation and robotization of animal slaughter lines. A non-invasive online method for evaluating the quality of carcasses/halves and meat. Accelerated cooling of meat. Vacuum acceleration of the salting and brining process. Postmortem processes and changes in meat muscles. Autolysis of carbohydrates, proteins, fats and neoproteinic substances. New additives for meat products. Meat products with bioactive components. Functional properties of bioactive peptides obtained from meat proteins. Application of high hydrostatic pressures in the meat industry. Automation and robotization of meat processing. Modern methods of packaging meat and meat products and perspectives of active packaging. Types of spoilage of fresh meat and causes of spoilage. By-products of animal origin.

1. 1. Nollet L.M.L., Toldra F., 2006, Advanced Technologies for Meat Processing, Taylor&Francis Group, LLC, New York, USA

   (Original)

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

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

   (Original)

A seminar paper in which the student works independently on a selected topic, written tests and a final exam.

Interactive lectures, consultations and seminar work.