MANAGEMENT OF OPERATIONS AND PROCESSES IN MEAT TECHNOLOGY

To provide students with additional knowledge about the chemical and biological nature of the basic raw materials and additives to meat products, about their properties and effects, and to provide additional theoretical knowledge about the most frequently applied operations during meat processing with details necessary for understanding the essence of the operation or process .

Master's students should be able to introduce innovations, improve and modernize certain operations and processes in the field of meat processing technology, as well as to work in scientific research or development research institutions dealing with meat processing issues.

Macromolecular additives and hydrocolloids in meat processing. Structure and chemical nature of protein preparations and starch. Water binding ability. Culture starter. Principles of starter culture production by freezing and drying. Management of operations and processes in meat processing. The influence of freezing speed on the course of crystallization and technological properties of meat. Optimum speed, time and temperature of freezing. Brining. Chemical properties, functional and toxic properties of nitrite and nitrate, ascorbic acid and ascorbate, sodium chloride, phosphate and sugar. Theory on the formation of the color of brined meat. Theory of the basis of diffusion of brine ingredients into meat. Change in meat texture under the influence of heat. Effect of heat on microorganisms (F value). Smoking. The chemical basis of smoke formation and the most important components of smoke. Education of taste and smell. Principles of making meat emulsions. Kinetics of external and internal moisture diffusion. Canning by drying and physicochemical and biochemical changes that occur during the production of fermented dried products. Other preservation methods.

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

   (Original)

2. 2. Toldra F., 2007, Fermented Meat and Poultry, Blackwell Publishing, Iowa, USA,

   (Original)

3. 3. Cassens R.G., 1994, Meat preservation: Preventing losses and assuring safety, Food&Nutrtio presss, INC, Trumbull, USA

   (Original)

Knowledge assessment tests (2), seminar paper and final oral exam.

Interactive lectures, consultations in groups or individually, seminar work.