Meat Technology I - M324012
Title: Technologie masa I
Guaranteed by: Department of Food Preservation (324)
Faculty: Faculty of Food and Biochemical Technology
Actual: from 2022
Semester: summer
Points: summer s.:3
E-Credits: summer s.:3
Examination process: summer s.:
Hours per week, examination: summer s.:2/0, Ex [HT]
Capacity: unlimited / unknown (unknown)
Min. number of students: unlimited
Language: Czech
Teaching methods: full-time
Teaching methods: full-time
Level:  
For type:  
Note: course can be enrolled in outside the study plan
enabled for web enrollment
Guarantor: Ševčík Rudolf doc. Ing. Ph.D.
Examination dates   
Annotation -
Last update: Ševčík Rudolf doc. Ing. Ph.D. (01.05.2022)
The subject is focused on training of food technologist on the level to be able to combine scientific knowledge of chemical, biochemical, physical and engineering sciences in the branch of meat technology.
Aim of the course -
Last update: Ševčík Rudolf doc. Ing. Ph.D. (01.05.2022)

Students will be able to:

monitor and control food technology on the level of chemical, physical and engeneering processes and possible nutritional changes to get standard food product; resolve problems in technology;

communicate with process and material engineers.

Literature -
Last update: Ševčík Rudolf doc. Ing. Ph.D. (01.05.2022)

R: Hui Y. H.: Handbook of Meat and Meat Processing, CRC Press, 2012, 958 stran, ISBN 978-1-4398-3684-2

Feiner, G. Meat Products Handbook - Practical Science and Technology. Woodhead Publishing, 2006. ISBN 978-1-84-569172-1.

Learning resources - Czech
Last update: Ševčík Rudolf doc. Ing. Ph.D. (01.05.2022)

https://e-learning.vscht.cz/

Syllabus -
Last update: Ševčík Rudolf doc. Ing. Ph.D. (01.05.2022)

1. Overview and history of meat processing, meat industry.

2. Definition of meat, composition and properties of meat.

3. Production of animals for slaughter. Animal welfare protection, handling and collection of animals for slaughter.

4. Slaughter processing of cattle.

5. Slaughter processing of pigs.

6. Slaughter processing of poultry.

7. Maturing of meat, post-mortem changes, transformation of carcasses into meat, meat defects.

8. Animal by-products.

9. Slaughter by-products - blood, intestines.

10. Slaughter by-products - skins, bones.

11. Adipose tissue processing.

12. Meat cooling and freezing

13. Meat cutting, production of cut and production meat.

14. Meat packaging, production of minced meat and meat semi-finished products.

Registration requirements -
Last update: Ševčík Rudolf doc. Ing. Ph.D. (01.05.2022)

Food Chemistry, Biochemistry,Microbiology

Food (or Chemical) Engineering; Principles of Food Preservation; Food and Biochemical Process Engineering.