Meat Technology (3cr)
Course unit code: 8B00DK53
General information
- Credits
- 3 cr
- Teaching language
- Finnish
- Responsible person
- Matti-Pekka Pasto
Objective
The student is able to define the most common raw materials in the meat sector, the factors affecting the quality of meat and its operational characteristics, and can explain the most common manufacturing processes
Content
• Operations in the meat industry
• Animal species in meat production
• Butchering processes
• Structure and composition of carcase
• Post-slaughter changes in meat
• Manufacture of meat products.
Qualifications
ood Microbiology and Process Hygiene
Food technology basic
Food Chemistry
Assessment criteria, satisfactory (1)
The student has completed the approved assignments. The student knows and satisfactorily understands the related phenomena, basic concepts and methods.
Assessment criteria, good (3)
The student has completed the approved assignments and actively participated in the course. The student knows the related phenomena, basic concepts and methods and is able to apply them in solving the usual issues. The student is able to combine the lessons he has learned with his previous experiences in the subjec
Assessment criteria, excellent (5)
The student has completed the approved assignments and actively participated in the course. The student knows the related phenomena, basic concepts and methods and is able to apply them in solving the usual issues. The student has demonstrated creativity and innovation and is able to find new meanings when applying what they have learned.