Courses list

Wersja polska

Course code: VVSS00068o12
Semester: 2012/2013 winter
Name: Slaughter Animals and Meat Hygiene I
Major: Veterinary Medicine
Study Type: one cycle
Course type: compulsory
Study Semester: 7
ECTS points: 2
Hours (Lectures / Tutorials / Other): 15 / 30 / 0
Lecturer: dr Lech Rak
Language of instruction: Polish / English


Learning outcomes: At the end of the course a student understands the technological processes connected with obtaining raw meat and slaughtering animals. The student also understands ante- and post-mortem meat inspection techniques and principles of meat assessment.

Competences: After passing the course a student can examine and evaluate raw materials of the animal origin in order to ensure food and consumer safety.

Prerequisites: Animal anatomy and physiology, biochemistry, infectious diseases, parasitiology.

Course content: Conditions of obtaining the raw meat, ante- and post mortem meat inspection, hazard analysis of raw meat, evaluation of meat .

Recommended literature: Prost E. 2006. Zwierzęta rzeźne i mięso- ocena i higiena, Lubelskie Towarzystwo Naukowe, Lublin; Prost E. 2000. Polskie przepisy sanitarno-weterynaryjne. Wydawnictwo PTNW, Lublin; Polish and EU food law.

Assessment methods: Passing grade of classes after each semester; passing practical exam on meat inspection; final written or oral exam after semester 9. Minimum required knowledge for passing- 60%.

Comment: This subject lasts 3 semesters: Meat hygiene I, II, III. There are obligatory field study in slaughter-houses.