Technology of permanent and semi-permanent meat products

Acquaintance of students with meat production and processing procedures, as well as processes, operations and equipment in meat processing.

Achieving basic knowledge and acquiring certain skills for students necessary for their work in the meat industry, meat processing, as well as in scientific, professional, control, project and pedagogical institutions

Characteristics of meat. Basics of meat preservation, cooling and freezing of meat. Salting and brining of meat. Smoking meat. Meat drying, fermented and dried meat products. Heat treatment, lethality of applied procedures. Production of chopped and shaped meat, canned meat. Boiled sausages, boiled sausages and fats. Quality criteria, technological operations (GHP, GMP and CCP).

1. Vuković I., Fundamentals of meat technology, 2006, Veterinary Chamber of Serbia, Belgrade

2. Warris P. D., Meat Science, 2000, CABI Publishing, New York, USA

Written tests of knowledge, defended and completed laboratory exercises and final oral exam.

Interactive lectures with the use of modern means of information technology, laboratory exercises - independent, driving exercises, consultations.