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Lecturer(s)
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Samková Eva, prof. Ing. Ph.D.
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Smetana Pavel, doc. Ing. Ph.D.
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Course content
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I. Meat and meat products. Production of animals for slaughter (the intravital effects on meat quality, welfare principles and animal protection), slaughter, cutting and preparation of fresh meat (technology, hygiene and legislative requirements) and processing of meat into meat preparations and meat products. The latest technologies and techniques of meat and meat products processing, evaluation of their quality with a focus on sensory, physico-chemical and microbiological characteristics. II. Milk and dairy products. Microbiological and hygienic properties. The principles of good production and hygiene practice, legislative requirements for milk quality. The latest practices used in the production of dairy products. Changes of components of milk and other materials during processing. Quality control systems. III. The other animal products. Fish and other aquatic animals. Eggs and eggs products, their composition and microbiological and hygiene requirements. IV. The principles of good manufacturing and hygienic practice (GMP/GHP), legislative requirements for the quality.
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Learning activities and teaching methods
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Work with text (with textbook, with book), E-learning, Work with multi-media resources (texts, internet, IT technologies), Individual tutoring
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Learning outcomes
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The subject's goal is to deepen the knowledge of students in regard to the production, quality, and processing of the most important animal products. The student will gain comprehensive knowledge, particularly about the production, quality, and processing of meat, milk, and eggs.
Comprehensive knowledge of production of animal raw materials, their quality and influencing factors, legislation in this field.
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Prerequisites
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Basic knowledge of the primary production and processing of raw materials.
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Assessment methods and criteria
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Combined exam, Seminar work
Individual consultations on a specific topic; seminar work on a selected topic.
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Recommended literature
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Griffiths M.W. (ed.). Improving the Safety and Quality of Milk: Milk Production and Processing. Woodhead Publishing, 2010. ISBN 978-1845694388.
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Kadlec P., Melzoch K., Voldřich M. Procesy a zařízení v potravinářství a biotechnologiích. Key Publishing Ostrava, 2013. ISBN 978-8074181634.
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Kadlec P., Melzoch K., Voldřich M. Technologie potravin - Přehled tradičních potravinářských výrob. Key Publishing Ostrava, 2012. ISBN 978-80-7418-145-0.
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Kalač P. Effect of Forage Feeding on Milk: Bioactive Compounds and Flavor. Springer, 2017. ISBN 978-0128118627.
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Kameník J., Janštová B., Saláková A. Technologie a hygiena potravin živočišného původu. VFU Brno, 2014. ISBN 978-8073057237.
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Purslow P. P. (ed.). New Aspects of Meat Quality: From Genes to Ethics. Woodhead Publishing, 2017. ISBN 978-0081005934.
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Samková E. (ed.). Mléko: produkce a kvalita. ZF JU, 2012. ISBN 978-8073943837.
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