LV EN RU DE FR

Meat, Meat Processing II

Course developer

Prior knowledge

Ķīmi1010, Organic Chemistry I

Ķīmi1011, Organic Chemistry I

Ķīmi2006, Organic Chemistry II

Ķīmi2007, Organic Chemistry II

Ķīmi3005, Biochemistry

Ķīmi4005, Biochemistry

PārZ2004, Food Engineering and Equipment I

PārZ3008, Food Engineering and Equipment II

PārZ3010, Microbiology I

PārZ3011, Microbiology II

Course abstract

In this study course the students can obtained the knowledge about chemical composition, physical properties and criteria of estimation of meat. Also students give a basic knowledge about process of meat and meat products and about physical, biochemical and microbiological processes during making of those products. Gains knowledge about the causes of defects in various meat products and the possibilities for their elimination. Acquainted with the meat products used in special equipment, food safety requirements for the production of meat products.

Learning outcomes and their assessment

Theoretical and practical knowledge of meat preservation methods, cooling and refrigeration technologies, changes in meat during storage; salting, smoking, drying of meat and meat products, the latest processing technologies; meat products, sausages, canned food, food broth, gelatine production technologies and the most important quality indicators – 1st, 2nd and 3rd test.
Skills to determine and evaluate the quality of meat products (sausages) using organoleptic and various physico-chemical evaluation methods; is able to prepare liver pate, liver and blood sausages, analyze their quality indicators – 1st, 2nd, 3rd and 4th laboratory works.
Competences are able to organize food production, storage of raw materials and quality control, assess and analyze risk factors in food production, orientate in the legal framework for obtaining safe and secure food, observe occupational safety regulations, assess the impact of professional activities on society as a whole – lectures, laboratory works, tests and exam.

Course Content(Calendar)

1. Meat preservation methods and their comparative evaluation (Lecture – 1 h).
2. Meat chilling technology. Chilled meat storage, changes in meat during storage (Lecture – 1 h).
3. Meat and meat refrigeration technology, meat refrigeration techniques (Lecture – 1 h).
4. Storage of frozen meat, changes in meat during storage. 1st test. Meat morphological structure, quality, chemical composition, nutritional value of meat, biochemical behaviour of meat. (Lecture – 2 h; 1st Laboratory work).
5. Salting technology for meat and meat products, salting techniques (dry, wet and mixed)
(Lecture – 1 h).
6. Osmosis and diffusion meat salting processes. Storage of salted meat products. Quality changes (Lecture – 1 h; 2nd Laboratory work).
7. Smoking technology for meat and meat products, smoking techniques, storage of smoked products (Lecture – 1 h).
8. The latest methods of processing meat and meat products for extending the shelf life
(Lecture – 1 h).
9. Meat product drying methods, changes in quality during drying, storage of these products. 2nd test. The meat and meat products salting, smoking, drying, the latest methods of processing meat and meat products for extending the shelf life. (Lecture – 2 h).
10. Meat product breakdown. Sausage (cooked, dried and smoked) production technology, finished product quality indicators, storage (Lecture – 1 h; 3rd Laboratory work).
11. Technology of production of meat products (cold and hot smoked, smoked, sowed, sowed), characteristics of quality indicators (Lecture – 1 h).
12. Canned meat, their production technology, quality indicators. Changes in meat during heat treatment (Lecture – 1 h).

13. Food bouillon and gelatine production technology, key quality indicators and storage options 3rd test. Meat products, sausages, canned food, broth, gelatine production technologies and the most important quality indicators. (Lecture – 2 h; 4th Laboratory work).

Requirements for awarding credit points

Written exam. The exam task consists of:
• laboratory works have been visited, developed and defended (50%);

• successfully written 3 theoretical tests (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, preparation for tests and laboratory work.

Criteria for Evaluating Learning Outcomes

The assessment of the study course depends on:
• participation in laboratory works;
• the assessment of the study course tests.
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.

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

Obligatory course – Full-time students of Food Technology Faculty second level professional higher education study program "Food technologies".