Course: Hygiene and Technology of Meat and Meat Products

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Course title Hygiene and Technology of Meat and Meat Products
Course code 2350/H59HA
Organizational form of instruction Lecture
Level of course Doctoral
Year of study not specified
Semester Winter and summer
Number of ECTS credits 30
Language of instruction English
Status of course Compulsory-optional
Form of instruction Face-to-face
Work placements This is not an internship
Recommended optional programme components None
Lecturer(s)
  • Steinhauserová Iva, Prof. MVDr. CSc.
Course content
Meat compositon, health aspects of meat consumation Factors influencing of meat quality Meat ageing Cooling and freezing of meat Meat ageing Principles of meat technology Edible offals Durable meat products Methods of meat conservation Expedition, transport, retail and marking of meat and meat products Packaging of meat and meat products Foodborne diseases caused meat and meat products consumption pathogenic microorganisms Foodborne diseases caused meat and meat products consumption parasites, toxins Sanitation in meat industry

Learning activities and teaching methods
unspecified
Learning outcomes
This subject solves the problems of quality and safety of meat and meat products. The attention is concentrated on meat production, welfare, technology of slaughtering of farm animals and treating of meat after slaughtering. The main technological principals of meat processing, the rules with meat and meat products treatment are solved. The subject is focused on ensuring safety and quality and implementation of principal of GMP and HACCP in processing as well.

Prerequisites
unspecified

Assessment methods and criteria
unspecified
Recommended literature


Study plans that include the course
Faculty Study plan (Version) Branch of study Category Recommended year of study Recommended semester
Faculty of Veterinary Hygiene and Ecology Food Hygiene and Processing Technology (1) Veterinary medicine and veterinary prevention - -
Faculty of Veterinary Hygiene and Ecology Food Hygiene and Processing Technology (1) Veterinary medicine and veterinary prevention - -