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Lecturer(s)
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Smetana Pavel, doc. Ing. Ph.D.
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Jirotková Dana, Ing. Ph.D.
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Course content
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1. Meat consumption, general principles of meat processing, legislation 2. Chemical composition, technological properties, course of posthumous changes, meat defects 3. Slaughterhouse processing, processing line 4. Pig slaughter processing, processing line 5. Poultry processing, processing line 6. Cutting of carcasses, sorting to quality units 7. Meat production, raw materials, general principles of production, defects of meat products 8. Production of heat-treated meat products, packaging for meat production 9. Production of uncooked and durable meat products 10. Process of production of hams and their sorting 11. Production of meat preserves and semi-preserves 12. Additives used in meat products, allergens 13. Fermented sausages and sausages 14. Processing of animal fats
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Learning activities and teaching methods
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Monologic (reading, lecture, briefing), Laboratory, Excursion
- Class attendance
- 56 hours per semester
- Semestral paper
- 20 hours per semester
- Preparation for exam
- 50 hours per semester
- Preparation for classes
- 14 hours per semester
- Preparation for credit
- 10 hours per semester
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Learning outcomes
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The subject includes the processing of slaughter animals, the cutting of carcasses and meat production technology. Part of the subject is the practical production of selected meat products and the objective evaluation of their quality. Based on the knowledge of parameters of raw materials and processing methods, graduates will get an overview of the main principles of production technology both theoretically and practically.
During the course the student acquires professional and practical basics of processing of individual types of meat and animal fats, including the principle of technological equipment used in production. They will adopt the principles of food safety and commodity-related legislation.
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Prerequisites
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Gain high school knowledge of biology, chemistry and physics. The basics of food chemistry are an advantage, but not a condition of enrollment.
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Assessment methods and criteria
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Oral examination, Test
Participation in laboratory exercises simulating production, protocol processing.
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Recommended literature
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Čepička, J. a kol. Obecná potravinářská technologie.. Praha: VŠCHT, Praha, 1995.
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Ingr, I. Produkce a zpracování masa. Brno, MZLU, 2003.
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Pipek, P., Jirotková, D. Hodnocení jakosti, zpracování a zbožíznalství živočišných produktů. Část 3. Hodnocení a zpracování masa, drůbeže, vajec a ryb.. České Budějovice, JU ZF, 2001.
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