ECTS
ECTS Course Catalogue
Course details
Course code: NTSS20084o13Semester: 2013/2014 winter
Name: Technology Products of Animal Origin II
Major: Food Technology and Nutrition
Study Type: second cycle
Course type: compulsory
Study Semester: 2
ECTS points: 7
Hours (Lectures / Tutorials / Other): 60 / 0 / 0
Lecturer: dr hab. inż. Andrzej Jarmoluk prof. nadzw. , prof. dr hab. inż. Wiesław Kopeć
Language of instruction: Polish
Learning outcomes: Knowledge: After this course student knows the compounds and features of meat and fat material. He can evaluate its quality and use in the food processing. He knows which methods preserve it. The student is aware of the technical conditions and technological course of its processing, as well as the compound and quality requirements of the final meat material. Skills: Student knows how to recognize quality and defects of the meat in relation to post slaughter processes. Student is able to offer equipment and machinery for the implementation of the processes used in meat and fish processing. Knows how to select raw materials and components and define and calculate recipe of meat and fish products. Student is able to organize manufacturing processes and coordinate production tasks in meat processing.
Competences: Social skills (Attitude): This course provides the student with the opportunity to occupy the post related to marketing and production organization in meat processing industry.
Prerequisites: Food chemistry, biochemistry, microbiology, general technology, meat technology I
Course content: Musle proteins and their changes in meat aging. Technological functions of machines, appliances and technical equipment applied in meat processing. Basics of theory and practical aspects of supplementary substances application and reference in meat industry (creating recepies and forming productions rules). Basics of theory, course of the unit, quality conditions and production technology of: raw products, sausages, smoked meat, edible offal processed meat products and canned products. Characteristics and qualitative determinants of meat of slaughter animals and fish. The basic unit processes and phases of technological processing of the raw materials of marine origin. Convenient food technology Texture of meat products.
Recommended literature: 1. Pisula Andrzej, Pospiech Edward (red.) „Mięso - podstawy nauki i technologii”, wyd. SGGW 2011; 2. Meat and meat products. Technology, chemistry and microbiology, Varnam A., H., Sutberland J. P., Ed. Chapman and Hall, London, 1995; 3. Meat Science: introductory text, Warriss P.,D., CABI Publishing, 2000; 4. Technologia mięsa, Red. Pezacki W., WNT, 1981; 5. Prost E. K.: Zwierzęta rzeźne i mięso – ocena i higiena. Wyd. Lubelskie Towarzystwo Naukowe. 2006; 6. Chemia żywności. Skład, przemiany i właściwości żywności, Red. Sikorski Z.,E., WNT, 2002; 7. Z. E. Sikorski „Ryby i bezkręgowce morskie pozyskiwanie, właściwości i przetwarzanie”, WNT, Warszawa 2004; 8. Przetwórstwo mięsa drobiu. 2009. Praca zbiorowa Red. Kopeć W., Smolińska T., Wyd. UP Wrocław.
Assessment methods: Written exam – test
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