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Meat processing technologies

Course developers

Prior knowledge

Ķīmi2018, Food Organic Chemistry

Ķīmi2019, Physical and Colloidal Chemistry

PārZ1003, Biology of Raw Materials of Food

PārZ3088, Food Processing Equipment

PārZ4014, Sensory Evaluation of Food Products

PārZ4060, Food Additives

Course abstract

The aim of the study course is to provide knowledge about the technological processes of meat productions, product packaging possibilities, quality requirements and assurance. The students can obtain the knowledge and understanding about technological processes of meat and meat products production and equipment, various packaging materials, meat quality and safety issues, when preparation for seminars, practical and laboratory works.

Learning outcomes and their assessment

Knowledge – is able to understand the key concepts and regularities of the industry, to decide on more suitable production processes, equipment and to find solutions for new product development – 1st, 2nd, 3rd, 4th, 5th test;
skills – perform innovative and research activities in formulating and analyzing the problems of meat processing industry, is able to explain and do reasonable discussion of the meat processing problems – 1, 2, 3, 4, 5 seminars, 1, 2, 3, 4 practical works and 1, 2, 3, 4, 5, 6, 7, 8, 9 laboratory works;

competence – is able to independently obtain, select and analyze information, make decisions and solve problems in the quality assurance of production of meat products and in the development of innovations – tests, laboratory works, seminars and practical works.

Course Content(Calendar)

1. Morphological structure of meat. Meat quality, chemical composition and nutritional value (Technology – Lectures 3 h).
2. Biochemistry and microbiological developments in meat. Meat rigor-mortis, maturation and breaking down (Technology – Lectures 2 h; Quality – Lecture 1 h). (Technology – 1st Laboratory work 8 h – Assessment of meat freshness using sensory, physic-chemical and microbiological quality analysis methods).
3. Maturation process intensification. Meat maturation, PSE and DFD defective meat (Technology – Lecture 2 h), the most suitable packaging materials (Package – Lecture 1 h). 1st test.
4. Preparation of animals, birds for processing, slaughtering (Technology – Lectures 2 h). Characteristics of main technological equipment (Equipment – Lectures 2 h). Contamination, safety and risk assessment. (Microbiology – Lecture 1 h; Laboratory work 1 h – Microbiological testing of chilled meat).
5. By-products, use and processing. Fat acquisition, quality changes. (Technology – 2nd Laboratory work 8 h – Evaluating the quality of food fat by analysing changes in sensory and physico-chemical quality indices).
6. Intestinal structure and treatment. Blood collection and treatment. (Technology – Lectures 3 h).
2nd test.
7. Meat preservation methods. Chilling and storage of meat. (Technology – Lectures 4 h). Quality indicators (Sensory evaluation – Lecture 1 h; Seminar 2 h – Sensory evaluation of meat), safety and risk assessment (Quality – Lecture 1 h).
8. Meat freezing, changes in quality indicators during storage. (Technology – Lectures 2 h). Characteristics of equipment (Equipment – Lectures 2 h). Package selection (Package – Lecture 1 h). Safety, risk assessment (Quality – Practical work 3 h – Meat risk assessment). (Technology – 3rd Laboratory work 8 h – Meat semi-finished product quality assessment using sensory, physico-chemical and microbiological methods of analysis).
9. Meat salting, types, storage and characterization of quality indicators (Technology – Lectures 2 h). Contamination risks (Microbiology – Lecture 1 h; Laboratory work 2 h – Microbiological testing of semi-finished meat products). Characteristics of equipment (Equipment – Practical work 2 h –Mechanical equipment for meat processing). 3rd test.
10. Meat smoking, smoking methods, changes in quality indicators. (Technology – Lectures 2 h). Security and risks of smoked and dried products (Quality – Lecture 1 h).
11. Meat product drying methods, quality indicators and their changes. (Technology – Lectures 2 h). Package selection (Package – Lecture 1 h; Seminar 3 h – Optimal packaging solutions).
12. Classification of meat products (Technology – Lectures 2 h). Sensory and microbiological quality indicators, changes in storage (Sensory evaluation – Lecture 1 h). (Technology – 4th Laboratory work 8 h – Preparation of semi-dry and cooked sausages, determination and analysis of sensory, physico-chemical, microbiological quality indicators).
13. Production of sausages, quality indicators, packaging types and materials. Characteristics of main equipment (Equipment – Lectures 2 h; Microbiology – Laboratory work 2 h – Microbiological evaluation of processed meat products). 4th test.
14. Meat cooking technologies (Technology – Lectures 4 h). Sensory and microbiological quality indicators (Sensory evaluation – Seminar 3 h – Sensory evaluation of meat products; Microbiology – Lecture 1 h). Product safety and risks (Quality – Lecture 1 h). (Technology – 5th Laboratory work 8 h – Preparation of liver pate, liver and blood sausage, determination and analysis of sensory, physico-chemical, microbiological quality indicators).
15. Most important meat products sensory, physico-chemical, microbiological methods of analysis and equipment (Technology – Lectures 3 h). (Sensory evaluation – Seminar 3 h – Sensory evaluation of meat products; Quality – Lecture 1 h; Microbiology – Laboratory work 1 h – Microbiological evaluation of meat processing products).

16. Canned meat technology. Changes during heat treatment, quality indicators. (Technology – Lectures 4 h; Microbiology – Lecture 1 h). Package (Package – Lecture 1 h; Seminar 3 h – Package as added value of meat products). Safety and risks (Quality – Practical work 3 h – Meat product risk assessment; Equipment – Practical work 2 h – Thermal equipment for meat processing). 5th test.

Requirements for awarding credit points

Written exam. The exam task consists of:
• completed and defended all planned 9 laboratory works and 4 practical works, active participation in all 5 seminars (50%);

• successfully written 5 theoretical tests on the topics covered in the study course (50%).

Description of the organization and tasks of students’ independent work

Independent work is an individual study with the aim to deepen the theoretical knowledge about technological processes of meat and meat products production and equipment, various packaging materials, meat quality and safety issues, when preparation for 5 tests, 5 seminars, 4 practical and 9 laboratory works.

Criteria for Evaluating Learning Outcomes

The assessment of the study course depends on:
• the assessment of the study course 5 tests (50%);
• participation in 9 laboratory works, 4 practical works and 5 seminars (50%).
Student defends the developed laboratory work by explaining the results obtained and arguing them by discussing the topic.
Students will be able to obtain a successful mark of test work (questions in the form of test and short answers) if at least 50% of the questions are answered correctly.
For a successful written test, the student receives a score of 4-10 points. The unsuccessful grades obtained in the tests are to be rewritten, they are summed together, calculating the arithmetic mean of the test work.
An accumulating exam can be obtained by a student if the total average score obtained in the tests is not less than 6 points.

Conclusion of the study course - exam.

Compulsory reading

1. Lawrie's Meat Science. Toldra. F. (Ed.) Duxford: Woodhead Publishing is an imprint of Elsevier. 2017. – 713 p. ISBN 9780081006948.
2. Zdolec. N. Fermented Meat Product: health aspects. Boca Raton: CRC Press, 2016. – 558 p. E-grāmata
3. Nollet, L. M. L., Toldrá. F. Advanced technologies for meat processing. Boca Raton: CRC/Taylor & Francis, 2006. – 483 p. E-grāmata.

4. Feiner, G. Meat products handbook. England: Woodhead publishing limited. 2006. – 648 p.

Further reading

1. Kampuse, S., Grāmatiņa, I., Kunkulberga, D., Ciproviča, I. Ceļvedis mājražošanā. Ozolnieki: Latvijas Lauku konsultācijas un izglītības centrs. 2015. – 78 lpp.
2. Heinz, G., Hautzinger, P. Meat processing technology. Bangkok: FAO. 2007. – 368 p.
3. Toldra, F. Handbook of meat processing. USA: Publishing by Wiley-Blackwell. 2010. – 566 p.
4. Kerry, J., Kerry, J., Ledward, D. Meat processing. England: Woodhead publishing limited. 2002. – 464 p.
5. Сарафанова, Л.А. Применение пищевых дабавок в переработке мяса и рыбы. Санкт-Петербург: Издательство «Профессия». 2007. – 255 ст.
6. Зонин, В.Г. Современное поизводство колбасных и солено-копчоных изделий. Санкт-Петербург: Издательство «Профессия». 2007. – 221 ст.

7.Ciproviča I., Kunkulberga D., Grāmatiņa I., Kampuse S., Kārkliņa D. (2021) Digitālais mācību līdzeklis: Pārtikas produktu ražošanas tehnoloģijas. Valsts izglītības satura centrs, pieejams: www.visc.gov.lv.

Periodicals and other sources

1. Рогов, И.А., Жаринов, А.И.,Текутъева, Л.А., Шепелъ, Т.А. Биотехнология мяса и мясапродуктов. Москва: ДеЛи принт. 2009. – 296 ст.
2. Лисицын, А.Б., Липатов, Н.Н., Кудряшов, Л.С., Алексахина, В.А., Чернуха, И.М. Технология и практика переработки мяса. Москва: Эдиториал сервис. 2008. – 305 ст.

3. Meat science. The Official Journal of The American Meat Science Association.

Notes

Compulsory study course in the academic bachelor's study program “Food Quality and Innovations”.