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, process technology (basic)
Final Objectives
Knowledge of meatindustry
Evaluation competence for safety, traceability, quality assurance.
Materials used
Teacher's course
Illustrations on-line on website.
Study costs
Cost: 25.0 EUR
± 25 Euro
Study guidance
The students can always make an appointment.
Update website.
Teaching Methods
- lectures - demonstrations
Assessment
- Scoring system:
Oral examination
Lecturer(s)
Mia Eeckhout
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