Contemporary trends in meat processing technology

Acquaintance of students with processes, operations and equipment in meat processing. Acquiring knowledge and skills for modern meat processing and managing the quality and safety of meat products.

Creation of highly educated experts for work in the meat industry, project, professional and pedagogical institutions and quality control of meat products.

Distribution of meat products. Properties of basic product groups and subgroups. Basic and additional ingredients, additives, spices, hydrocolloids. Preservation of meat and products by freezing, optimal freezing speed, freezing equipment. Meat brining, salt diffusion, processes and equipment. Shredding, emulsifying, mixing and filling, procedures and equipment. Sausage casings. Heat treatment of raw materials and products. Lethality of applied procedures and impact on products. Production and composition of smoke. Procedures and devices. Drying and fermentation, processes and devices. Arrangement of facilities for meat processing. Production of minced and shaped meat, sausages, preserves, smoked and dried products, bacon and fat. Quality criteria, technological operations, (GHP, GMP and CCP). Production and processing of eggs and fish meat.

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

2. 2. Fidel Toldrá, Fermented Meat and Poultry, 2007, Blackwell Publishing Ltd, Oxford, UK

   (Original)

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

   (Original)

Written tests of knowledge (first - after the 7th lecture, second - after the 15th lecture), seminar paper and final oral exam.

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