ECTS
ECTS Course Catalogue
Course details
Course code: NTSS10157f13Semester: 2013/2014 summer
Name: Basis of Processing of Slaughter Raw Materials
Major: Food Technology and Nutrition
Study Type: first cycle
Course type: optional
Study Semester: 6
ECTS points: 5
Hours (Lectures / Tutorials / Other): 30 / 30 / 0
Lecturer: prof. dr hab. Tadeusz Szmańko
Language of instruction: Polish
Learning outcomes: Knowledge: Students know the structure, chemical composition, funcional properties, conservation methods and the tendency of culinary and technological utilization of slaughtered raw materials and venison. Skills: The completion of the course enables the management of animal slaughter technology, obtaining of domestic animal raw materials and venison, their preservation and processing.
Competences: Social skills (Attitude): The student knows the nutritive value of slaughtered raw materials - enables the management of processing and/or preservation of them.
Prerequisites: biochemistry, microbiology, general food technology
Course content: The possibility of utilize of venison meat. Animal breeds and the utilized type of livestock, slaughter lines, slaughter raw materials. Primary and inedible slaughter by-products, obtaing, initial processing and/or preservation. The structure, the chemical composition, nutritive value, post mortem changes, utilization, processing and/or preservation of animal raw materials.
Recommended literature: 1. Meat products handbook.G. Feiner. CRC Press 2006; 2. Meat Science. An introductory text. Warriss P.,D., CABI Publishing 2000; 3. Mięso- podstawy nauki i technologii. Praca zbiorowa pod redakcją A. Pisuli i E. Pospiecha. Wyd. SGGW, Warszawa 2011; 4. Higiena mięsa, Prost E., PWRiL 2006; 5. The meat we eat. J. Romans, W. Costello, C. Carlson, M. Greaser, K. Jones. Interstate Publishers, Inc. 1994.
Assessment methods: Wrritting examination, minimal knowledge 60%.
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