Meat Technology, Process and QualityLaajuus (5 cr)
Course unit code: 8B00CY96
General information
- Credits
- 5 cr
- Teaching language
- Finnish
- Responsible person
- Matti-Pekka Pasto
Objective
Students will be know and be able to evaluate the manufacturing process and product quality involved in making meat products.
Content
- Producing meat products
- Meat processing
- Meat product technology
- Microbiology, shelf life and hygienia
- Influencing product safety, quality and the properties of products
Qualifications
Meat technology or Food technology
Assessment criteria, satisfactory (1)
1-2: The student understands meat technology concepts, raw materials, production processes and methods. In addition a student will be able to evaluate the microbiological quality.
Assessment criteria, good (3)
3-4: The student understands meat technology concepts, raw materials, production processes and methods. In addition a student will be able to evaluate the microbiological quality. Student is able to combine his knowledge with previous experiences in the subject.
Assessment criteria, excellent (5)
5: The student understands meat analysis, use of additives, legislation and be able to apply them in meat industry operations. Student will be able to plan development phase the for the meat product. Student is able to combine his knowledge with previous experiences in the subject and has ability to create new meanings and innovation.
Materials
Barbut, S. (2015-2022). The Science of Poultry and Meat Processing. https://www.poultryandmeatprocessing.com/
Heinz, G. & Hautzinger, P. (2007). Meat Processing Technology - for Small- and Medium-Scale Producers.