Course code PārZ4028

Credit points 6

Meat, Meat Processing

Total Hours in Course162

Number of hours for lectures32

Number of hours for laboratory classes32

Independent study hours98

Date of course confirmation13.04.2021

Responsible UnitInstitute of Food

Course developer

author Pārtikas institūts

Ilze Grāmatiņa

Dr. sc. ing.

Prior knowledge

Ķīmi2012, Organic Chemistry

Ķīmi3005, Biochemistry

Ķīmi4005, Biochemistry

PārZ3010, Microbiology I

PārZ3047, Microbiology

PārZ3052, Food Engineering and Equipment

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 the morphological structure of meat, quality, chemical composition, nutritional value, biochemical processes in meat; changes in the quality of meat and the processes affecting it; basic conditions for the storage of by-products, blood collection, intestinal processing and fat extraction – exam.
Skills to determine, evaluate and explain the freshness of meat, its changes, using sensory and physico-chemical evaluation methods; changes in the quality of meat processing products in technological processes; the quality of meat products (sausages) using organoleptic and various physico-chemical test methods; is able to prepare semi-dried, liver and blood sausages, analyze their quality indicators – 1st, 2nd, 3rd, 4th, 5th and 6th laboratory work.

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 and exam.

Course Content(Calendar)

1. Morphological composition of meat. Quality and nutritional value of meat. Chemical composition of the meat (Lecture – 2h).
2. Biochemical and microbiological developments in meat. Meat freeze, maturation and choking formation (Lecture – 2h; 1st Laboratory work – 5h).
3. Intensification of the maturation process. Ripening of meat. Wet and dry maturation of meat. Impact of stress on meat quality. PSE and DFD meat defects (Lecture – 2h).
4. Preparation of animals for transport, processing, pre-mortem treatment. Slaughter of bovine animals, swine, birds and processing into meat technology (Lecture – 2h; 2nd Laboratory work – 5h).
5. Classification of by-products, chemical composition, technological processing, nutrition. Methods of fat extraction from raw fats. Assessment of the quality of rendered fats (Lecture – 2h).
6. Structure and breakdown of animal casings, their technological processing and quality assessment. Blood collection, use, technological processing (Lecture – 2h; 3rd Laboratory work – 5h).
7. Methods of preserving meat. Chilling technology, storage and quality changes during storage (Lecture – 2h).
8. Refrigeration technology for meat and meat products, methods for freezing meat. Storage of frozen meat, changes in storage (Lecture – 2h).
9. Salting technology, salting techniques (dry, wet and mixed) for meat and meat products
(Lecture – 2h; 4th Laboratory work – 5h).
10. Smoking technologies, smoking techniques for meat and meat products (Lecture – 2h).
11. The latest methods of processing meat and meat products for extending the storage period (Lecture – 1h;).
12. Methods of drying meat products, changes in quality during drying (Lecture – 2h).
13. Breakdown of meat products. Technologies for the manufacture of sausages (boiled, semi-choked and smoke), quality indicators for finished products, storage (Lecture – 3h).
14. Production technology for meat products (cold and hot smoked, smoked-dried, dried), quality characteristics (Lecture – 2h; 5th Laboratory work – 6h).
15. Breakdown of preserved meat, production technology, quality indicators. Changes in meat during heat treatment (Lecture – 2h).

16. Food broth and gelatine production technology, key quality indicators and storage facilities (Lecture – 2h; 6th Laboratory work – 6h).

Requirements for awarding credit points

Written exam. The exam task consists of:
• laboratory works have been visited, developed and defended (50%);
• successfully written exam (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 exam.
The student prepares the developed laboratory work in written or oral form, answering questions related to the practical and theoretical basis of the work.
Students will be able to obtain a successful mark of exam work (questions in the form of test and short answers) if at least 50% of the questions are answered correctly.
For a successful written exam, the student receives a score of 4-10 points. The unsuccessful grades obtained in the exam are to be rewritten.

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.

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