Meat technology 1 (5op)

Osaamistavoitteet

Students will be able to identify rawmaterials and the factors affecting the quality and use of meat and the more common production processes associated with meat products.

Sisältö

- Animal species used for slaughter
- Slaughter
- Structure and composition of muscles
- Postmortem changes in meat
- Production of meat products

Esitietovaatimukset

Food safety and microbiology

Arviointikriteerit, tyydyttävä (1)

1-2: The student understands the basic concepts of raw materials, the basic steps of the production processes and methods, and is able to apply knowledge to the usual meat technological functions.
3-4: The student understands the basic concepts of raw materials, the basic steps of the production processes and methods, and is able to apply knowledge to the usual meat technological functions. Student is able to combine his knowledge with previous experiences in the subject.
5: The student understands the basic concepts of raw materials, the basic steps of the production processes and methods, and is able to apply knowledge to the usual meat technological functions. Student has demonstrated the ability to create new meanings and to show innovation in applying what he has learned.

Oppimateriaalit

Puolanne: Lihateknologia 1, Helsingin yliopisto
Lecturer's material