SubjectsSubjects(version: 902)
Course, academic year 2021/2022
  
Meat Technology II - M324013
Title: Technologie masa II
Guaranteed by: Department of Food Preservation (324)
Actual: from 2021
Semester: winter
Points: winter s.:3
E-Credits: winter s.:3
Examination process: winter s.:
Hours per week, examination: winter s.:2/0 [hours/week]
Capacity: unknown / unknown (unknown)
Min. number of students: unlimited
Language: Czech
Teaching methods: full-time
Level:  
For type:  
Guarantor: Ševčík Rudolf doc. Ing. Ph.D.
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 pages, ISBN 978-1-4398-3684-2

R: Feiner, G. Meat Products Handbook - Practical Science and Technology. Woodhead Publishing, 2006, 672 pages, 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. Meat production, overview and distribution of meat products

2. Structure and sustainability of meat products

3. Raw materials for the production of meat products, production meat, calculation of meat content

4. Additives and spices used in the production of meat products

5. Methods and purpose of salting in the production of meat products

6. Grinding and mixing of meat products

7. Punching and shaping of meat products

8. Heat treatment of meat products

9. Smoking of meat products.

10. Drying of meat products

11. Slicing, packaging and distribution of meat products

12. Technology of production of heat-treated meat products

13. Technology of production of durable meat products

14. Technology of canning and semi-canning production

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; Meat technology I. Food and Biochemical Process Engineering.

 
VŠCHT Praha