Technology and Quality Control of Meat and Meat Products

General

• Code: 276-190603
• Semester: 6th
• Study Level: Undergraduate
• Course type: Specialization
• Teaching and exams language: Greek
• Teaching Methods (Hours/Week): Lectures (3) / Laboratory Exercises (3)
• ECTS Units: 7.5
• Course homepage: https://exams-geo.the.ihu.gr/course/view.php?id=295
• Class Schedule:
  • Wed 09:00 - 12:00:

Course Contents

The course includes the following major contents:

• Muscle tissue structure.
• Postmortem changes in meat.
• Color and flavor of foods.
• Meat processing technologies Ι.
• Meat processing technologies ΙΙ.
• Meat processing technologies ΙΙΙ.
• Quality assurance in the meat industry.
• Legislation – Meat and meat products.
• Special topics – meat products production.
• Special topics of meat cutting and packaging.
• Authentication of meat and meat products.
• VACCP – TACCP, safety issues related to meat industry.

Laboratory exercises:

• Preparation of cooked sausages.
• Preparation of fermented meat products.
• Preparation of traditional sausages.
• Determination of sodium chloride.
• Determination of lipid oxidation products in meat and meat products.

Educational Goals

The course aims to achieve the following learning outcomes for students:

• acquiring knowledge about postmortem changes in meat,
• acquiring knowledge about the preservation technologies for fresh meat,
• acquiring knowledge about the processing applied to meats and understanding the changes occurring during their application,
• acquiring knowledge about the standardization of meat products,
• acquiring the ability to apply the above knowledge and analytical skills in laboratory-type processes.

General Skills

• Analyzing, interpreting and synthesizing empirical data and information obtained from experimental setups.
• Searching and analyzing information using information and communication technologies.
• Adaptation to existing conditions.
• Working in an interdisciplinary environment.
• Promotion of analytical, productive and inductive thinking.
• Autonomous work.
• Teamwork.
• Decision making.

Teaching Methods

Face to face:

• Lectures in the classroom.
• Laboratory exercises in groups.

Use of ICT means

• Lectures with PowerPoint slides using PC and projector.
• Notes in electronic format.
• Posting course material and communicating with students on the Moodle online platform.

Teaching Organization

Students Evaluation

Evaluation methods:

• Compulsory attendance at (at least) 80% of the laboratory exercises.
• Written final exams in the theoretical part of the course with short development and multiple choice questions (70% of the final grade).
• Written final exams in the laboratory part of the course with short development and problem-solving questions (30% of the final grade).

The evaluation criteria are presented and analyzed to the students at the beginning of the semester.

Recommended Bibliography

1. Sheridan J.J., Buchanan R.L. & Montville T.J. (1996). HACCP: an integrated approach to assuring the microbiological safety of meat and poultry. Food & Nutrition Press, Trumbull, Conn. Ταξινομικός αριθμός, 664.9001579 HAC.
2. Varnam A.H. & Sutherland J.P. (μετάφραση Χατήρης Ι.) (1999). Κρέας και προϊόντα κρέατος. Ίων, Αθήνα. Ταξινομικός αριθμός,9 VAR.
3. Bailey A.J. & Light N.D. (1989). Connective tissue in meat and meat products. Elsevier Applied Science, London. Ταξινομικός αριθμός,9 BAI.
4. Price J.F. & Schweigert B.S. (1987). The science of meat and meat products. Food and Nutrition Press, Westport, Conn. Ταξινομικός αριθμός,92 SCI.
5. Μπλούκας Ι.Γ. (2017) Τεχνολογία Κρέατος Unibooks.
6. Καραγιάννης Γ (2014) Λουκάνικα και Αλλαντικά Ψύχαλος Φίλιππος και Σία.
7. Γεωργάκης Σ. Τα κρεατοσκευάσματα (2014) Χριστίνα και Βασιλική Κορδαλή.

Related Research Journals

1. Meat Science.