PDQ-32806 Meat Science

Course

Credits 6.00

Language of instruction:

English

Assumed knowledge on:

Food Chemistry, Microbiology, Physics and Engineering

Contents:

The course focusses on meat and meat products. Composition, structure, properties and nutritive value. Factors influencing meat quality. Post-mortem processes in muscles. Hygiene (parasites, zoonoses causing micro-organisms, viruses, prions and contaminants). Principles of meat inspection. Processing and preservation of meat and fish products. HACCP and quality control of processed meats. Specific analytical aspects of meat products and fundamentals of their (inter)national legislation.

Learning outcomes:

At the end of this course a student is expected to be able to: - apply general food technological knowledge to meat and meat products;
- to understand the major changes of a physical, (bio)chemical and microbiological nature that occur during the storage and further processing of meat;
- to evaluate quality parameters regarding meat products.

Activities:

Class teaching of basic principles. Case studies. Practicals, demonstrations and an excursion.

Examination:

Written examination and reports of practicals.

Literature:

A reader will be available at the first lecture. Additional reading (not compulsory):
- Varnam, A.M. and J.P. Sutherland (eds). Meat and Meat Products. Chapman & Hall (1995).
Ranken, M.D. Handbook of Meat Product Technology. Blackwell Science Ltd (2000).