{"id":2749,"date":"2023-07-25T23:40:49","date_gmt":"2023-07-25T20:40:49","guid":{"rendered":"http:\/\/www.food.ihu.gr\/?post_type=course&#038;p=2749"},"modified":"2026-01-13T16:09:33","modified_gmt":"2026-01-13T14:09:33","slug":"276-190603","status":"publish","type":"course","link":"https:\/\/www.food.ihu.gr\/en\/courses\/276-190603\/","title":{"rendered":"Technology and Quality Control of Meat and Meat Products"},"author":6,"template":"","meta":[],"semester":[39],"course_type":[86],"acf":{"code":"276-190603","semester":39,"level":"1","teaching_activities":{"activity_1":{"description":"Lectures","weekly_hrs":3,"ects":4.5},"activity_2":{"description":"Laboratory Exercises","weekly_hrs":3,"ects":3},"activity_3":{"description":"","weekly_hrs":"","ects":""},"activity_4":{"description":"","weekly_hrs":"","ects":""},"activity_5":{"description":"","weekly_hrs":"","ects":""}},"type":86,"language":"Greek","erasmus":"\u038c\u03c7\u03b9","url":"https:\/\/exams-geo.the.ihu.gr\/course\/view.php?id=295","prerequisites":"","instructors":"","coordinator":"","content":"The course includes the following major contents:\r\n<ul>\r\n \t<li>Muscle tissue structure.<\/li>\r\n \t<li>Postmortem changes in meat.<\/li>\r\n \t<li>Color and flavor of foods.<\/li>\r\n \t<li>Meat processing technologies \u0399.<\/li>\r\n \t<li>Meat processing technologies \u0399\u0399.<\/li>\r\n \t<li>Meat processing technologies \u0399\u0399\u0399.<\/li>\r\n \t<li>Quality assurance in the meat industry.<\/li>\r\n \t<li>Legislation \u2013 Meat and meat products.<\/li>\r\n \t<li>Special topics \u2013 meat products production.<\/li>\r\n \t<li>Special topics of meat cutting and packaging.<\/li>\r\n \t<li>Authentication of meat and meat products.<\/li>\r\n \t<li>VACCP \u2013 TACCP, safety issues related to meat industry.<\/li>\r\n<\/ul>\r\nLaboratory exercises:\r\n<ul>\r\n \t<li>Preparation of cooked sausages.<\/li>\r\n \t<li>Preparation of fermented meat products.<\/li>\r\n \t<li>Preparation of traditional sausages.<\/li>\r\n \t<li>Determination of sodium chloride.<\/li>\r\n \t<li>Determination of lipid oxidation products in meat and meat products.<\/li>\r\n<\/ul>","goals":"The course aims to achieve the following learning outcomes for students:\r\n<ul>\r\n \t<li>acquiring knowledge about postmortem changes in meat,<\/li>\r\n \t<li>acquiring knowledge about the preservation technologies for fresh meat,<\/li>\r\n \t<li>acquiring knowledge about the processing applied to meats and understanding the changes occurring during their application,<\/li>\r\n \t<li>acquiring knowledge about the standardization of meat products,<\/li>\r\n \t<li>acquiring the ability to apply the above knowledge and analytical skills in laboratory-type processes.<\/li>\r\n<\/ul>","skills":"<ul>\r\n \t<li>Analyzing, interpreting and synthesizing empirical data and information obtained from experimental setups.<\/li>\r\n \t<li>Searching and analyzing information using information and communication technologies.<\/li>\r\n \t<li>Adaptation to existing conditions.<\/li>\r\n \t<li>Working in an interdisciplinary environment.<\/li>\r\n \t<li>Promotion of analytical, productive and inductive thinking.<\/li>\r\n \t<li>Autonomous work.<\/li>\r\n \t<li>Teamwork.<\/li>\r\n \t<li>Decision making.<\/li>\r\n<\/ul>","teaching_methods":"Face to face:\r\n<ul>\r\n \t<li>Lectures in the classroom.<\/li>\r\n \t<li>Laboratory exercises in groups.<\/li>\r\n<\/ul>","ict_usage":"<ul>\r\n \t<li>Lectures with PowerPoint slides using PC and projector.<\/li>\r\n \t<li>Notes in electronic format.<\/li>\r\n \t<li>Posting course material and communicating with students on the Moodle online platform.<\/li>\r\n<\/ul>","teaching_organization":{"activity_1":{"description":"Lectures","workload":112.5},"activity_2":{"description":"Laboratory Exercises","workload":75},"activity_3":{"description":"","workload":""},"activity_4":{"description":"","workload":""},"activity_5":{"description":"","workload":""},"activity_6":{"description":"","workload":""}},"students_evaluation":"Evaluation methods:\r\n<ul>\r\n \t<li>Compulsory attendance at (at least) 80% of the laboratory exercises.<\/li>\r\n \t<li>Written final exams in the theoretical part of the course with short development and multiple choice questions (70% of the final grade).<\/li>\r\n \t<li>Written final exams in the laboratory part of the course with short development and problem-solving questions (30% of the final grade).<\/li>\r\n<\/ul>\r\nThe evaluation criteria are presented and analyzed to the students at the beginning of the semester.","bib_textbooks":"<ol>\r\n \t<li>Sheridan J.J., Buchanan R.L. &amp; Montville T.J. (1996). HACCP: an integrated approach to assuring the microbiological safety of meat and poultry. Food &amp; Nutrition Press, Trumbull, Conn. \u03a4\u03b1\u03be\u03b9\u03bd\u03bf\u03bc\u03b9\u03ba\u03cc\u03c2 \u03b1\u03c1\u03b9\u03b8\u03bc\u03cc\u03c2, 664.9001579 HAC.<\/li>\r\n \t<li>Varnam A.H. &amp; Sutherland J.P. (\u03bc\u03b5\u03c4\u03ac\u03c6\u03c1\u03b1\u03c3\u03b7 \u03a7\u03b1\u03c4\u03ae\u03c1\u03b7\u03c2 \u0399.) (1999). \u039a\u03c1\u03ad\u03b1\u03c2 \u03ba\u03b1\u03b9 \u03c0\u03c1\u03bf\u03ca\u03cc\u03bd\u03c4\u03b1 \u03ba\u03c1\u03ad\u03b1\u03c4\u03bf\u03c2. \u038a\u03c9\u03bd, \u0391\u03b8\u03ae\u03bd\u03b1. \u03a4\u03b1\u03be\u03b9\u03bd\u03bf\u03bc\u03b9\u03ba\u03cc\u03c2 \u03b1\u03c1\u03b9\u03b8\u03bc\u03cc\u03c2,9 VAR.<\/li>\r\n \t<li>Bailey A.J. &amp; Light N.D. (1989). Connective tissue in meat and meat products. Elsevier Applied Science, London. \u03a4\u03b1\u03be\u03b9\u03bd\u03bf\u03bc\u03b9\u03ba\u03cc\u03c2 \u03b1\u03c1\u03b9\u03b8\u03bc\u03cc\u03c2,9 BAI.<\/li>\r\n \t<li>Price J.F. &amp; Schweigert B.S. (1987). The science of meat and meat products. Food and Nutrition Press, Westport, Conn. \u03a4\u03b1\u03be\u03b9\u03bd\u03bf\u03bc\u03b9\u03ba\u03cc\u03c2 \u03b1\u03c1\u03b9\u03b8\u03bc\u03cc\u03c2,92 SCI.<\/li>\r\n \t<li>\u039c\u03c0\u03bb\u03bf\u03cd\u03ba\u03b1\u03c2 \u0399.\u0393. (2017) \u03a4\u03b5\u03c7\u03bd\u03bf\u03bb\u03bf\u03b3\u03af\u03b1 \u039a\u03c1\u03ad\u03b1\u03c4\u03bf\u03c2 Unibooks.<\/li>\r\n \t<li>\u039a\u03b1\u03c1\u03b1\u03b3\u03b9\u03ac\u03bd\u03bd\u03b7\u03c2 \u0393 (2014) \u039b\u03bf\u03c5\u03ba\u03ac\u03bd\u03b9\u03ba\u03b1 \u03ba\u03b1\u03b9 \u0391\u03bb\u03bb\u03b1\u03bd\u03c4\u03b9\u03ba\u03ac \u03a8\u03cd\u03c7\u03b1\u03bb\u03bf\u03c2 \u03a6\u03af\u03bb\u03b9\u03c0\u03c0\u03bf\u03c2 \u03ba\u03b1\u03b9 \u03a3\u03af\u03b1.<\/li>\r\n \t<li>\u0393\u03b5\u03c9\u03c1\u03b3\u03ac\u03ba\u03b7\u03c2 \u03a3. \u03a4\u03b1 \u03ba\u03c1\u03b5\u03b1\u03c4\u03bf\u03c3\u03ba\u03b5\u03c5\u03ac\u03c3\u03bc\u03b1\u03c4\u03b1 (2014) \u03a7\u03c1\u03b9\u03c3\u03c4\u03af\u03bd\u03b1 \u03ba\u03b1\u03b9 \u0392\u03b1\u03c3\u03b9\u03bb\u03b9\u03ba\u03ae \u039a\u03bf\u03c1\u03b4\u03b1\u03bb\u03ae.<\/li>\r\n<\/ol>","bib_journals":"<ol>\r\n \t<li>Meat Science.<\/li>\r\n<\/ol>"},"_links":{"self":[{"href":"https:\/\/www.food.ihu.gr\/en\/wp-json\/wp\/v2\/course\/2749"}],"collection":[{"href":"https:\/\/www.food.ihu.gr\/en\/wp-json\/wp\/v2\/course"}],"about":[{"href":"https:\/\/www.food.ihu.gr\/en\/wp-json\/wp\/v2\/types\/course"}],"author":[{"embeddable":true,"href":"https:\/\/www.food.ihu.gr\/en\/wp-json\/wp\/v2\/users\/6"}],"version-history":[{"count":12,"href":"https:\/\/www.food.ihu.gr\/en\/wp-json\/wp\/v2\/course\/2749\/revisions"}],"predecessor-version":[{"id":7739,"href":"https:\/\/www.food.ihu.gr\/en\/wp-json\/wp\/v2\/course\/2749\/revisions\/7739"}],"acf:term":[{"embeddable":true,"taxonomy":"course_type","href":"https:\/\/www.food.ihu.gr\/en\/wp-json\/wp\/v2\/course_type\/86"},{"embeddable":true,"taxonomy":"semester","href":"https:\/\/www.food.ihu.gr\/en\/wp-json\/wp\/v2\/semester\/39"}],"wp:attachment":[{"href":"https:\/\/www.food.ihu.gr\/en\/wp-json\/wp\/v2\/media?parent=2749"}],"wp:term":[{"taxonomy":"semester","embeddable":true,"href":"https:\/\/www.food.ihu.gr\/en\/wp-json\/wp\/v2\/semester?post=2749"},{"taxonomy":"course_type","embeddable":true,"href":"https:\/\/www.food.ihu.gr\/en\/wp-json\/wp\/v2\/course_type?post=2749"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}