Content (Syllabus outline)

  • Microstructure and properties of animal tissues in relation to pre- and post-mortem factors - muscle anatomy and morphology, skeletal muscle fibre organization, structure, types of muscle fibres, connective, adipose and bone tissue
  • Meat in the diet and health – proteins, lipids, carbohydrates, macro- and microelements, vitamins of meat and balanced and safe nutrition
  • Muscle quality parameters and their evaluation: oxidative changes in meat and products and their management, carcinogenic components in processed and heat-treated meat and meat products, residues in meat and meat products, infectious protein particles, bacteriocins.
  • Biotechnology in meat production: growth promoters, transgenic and gene modified organisms
  • Scientific fundamentals of the technology and the quality of meat preservation: cooling and refrigeration (principles, applications, equipment, thawing), heat treatment (physical and chemical changes, flavour development, Maillard reaction and browning, WOF, methods), dehydration / fermentation, radiation, desalting (nitrozation of myoglobin, chemical and physical methods of curing acceleration), smoking, biological preservation.
  • Scientific basis of emulsion: meat dough, emulsions, functional additives, flavourings and spices, cover
  • Technological scheme and the quality of meat products, fish and fish products
  • Meat and mest products as functional food
  • By-products of animal slaughter
  • Meat-packing and stability of meat products: technology and film wrapping, vacuum, modified and controlled atmosphere, equipment.
  • Marketing of meat: requirements and specifications of the market, cold chain, transportation of meat and meat products
  • Microbiology of meat, infection and intoxication caused by meat, meat microbiology – pre- and post-mortem factors that influence the methods of packaging, the impact of cutting methods, ongoing efforts, cooling/freezing, HACCP, microbiology, poultry, fish
  • Ecology in the meat industry. Veterinarians and the provision of safe meat and meat products.
  • Authentication of meat and meat products
  • Nanotechnology in meat industry

 

Exercises:

Determination of additional additives and ingredients in meat products

Analyses of animal fat

Falsifications of meat products

Professional excursion: Visit the analytical laboratory to evaluate the quality of meat products

Prerequisites

a) successfully completed BSc program Food Science and Nutrition, 

b) the presence on professional excursion, pass colloquium and seminar are conditions to admit to an exam