Technology of Meat Poultry

Introducing students with chemical, physical and technological characteristics of poultry meat, technological operations in the process of poultry meat processing as well as elements of factor management affecting the quality of poultry meat products.

Achieve required basic knowledge and acquire certain skills by students to master the basics of contemporary science and meat technology to introduce innovations, refinement and modernization of individual operations and processes in the industry of poultry meat production.

Types and breeding of poultry, chemical composition of poultry. Factors affecting the quality of poultry meat. Technology of slaughtering and processing of carcasses. Central phase in the process of poultry meat production. Cooling meat. Nutritive value and classification of poultry meat. Packaging and preserving of meat. Processing of poultry meat. Technological procedures during production. Mechanical Separation of Poultry Meat. Poultry meat products. Cans. Sausage casings.
Practical exercises – seminar work: doing of documentation of the technological process of slaughter and production of various poultry meat products, quality assurance in all stages of production and HACCP in the meat processing industry.

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

2. Alan R. Sams, Poultry Meat Processing, Department of Poultry Science Texas A&M University, 2001, CRC Press, Taylor & Francis Group

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

4. HACCP in meat industry, Edited by Martyn Brown, CRC Press, Woodhead publishing limited, 2002

Written exam and final exam.

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