ECTS Course Catalogue
Course details
Course code:
VVSS00135o11Semester:
2011/2012 winterName:
Slaughter Animals & Meat Hygiene IIIMajor:
Veterinary MedicineStudy Type:
one cycleCourse type:
compulsoryStudy Semester:
9ECTS points:
2Hours (Lectures / Tutorials / Other):
15 / 15 / 0Lecturer:
dr Lech RakLanguage of instruction:
Polish / EnglishLearning 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: Slaughter Animals & Meat Hygiene I, II, and III. There are obligatory field study in slaughter-houses.