Key words
Meat, preservation, curing
Objectives
The quality of meat and meat products is often determined by the treatment of the raw material. This course gives a broad overview on the process technology of the production of meat products. The main objective is to let students get a view on the production of different meat products in relation to the parameters affecting the final quality.
Topics
- Meat Quality
- Handling of the raw material.
- Chemical composition and structure of the muscle
- Ante and post mortem metabolism
- Meat Curing and meat preservation (salting, smoking, fermenting, canning)
Prerequisites
Food chemistry
Final Objectives
Materials used
Teacher's course
Study costs
± 25 Euro
Study guidance
The students can always make an appointment.
Teaching Methods
- lectures - demonstrations
Assessment
- Scoring system:
Oral examination
Lecturer(s)
Mia EECKHOUT
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