Meat technology (5cr)

Evaluation scale

1-5

Objective

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.

Content

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

Materials

Lecturer's material
Aho, J., Koponen, M., Pasto, M. & Stalder, S. 2020. Monipuolinen elintarvikeala: Elintarvikkeiden valmistus ja tuotanto. Helsinki: Opetushallitus.
Toldrá, F. 2017. Lawrie's meat science. Eighth edition. Duxford, England: Woodhead Publishing. (e-book)

Teaching methods

Lectures, tasks and pilot plant exercises

Completion alternatives

Reported working life skills and a separate task

Student workload

Total work load of the course: 135 h
- of which scheduled studies: 35 h
- of which autonomous studies: 100 h

Assessment criteria, satisfactory (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.

Assessment criteria, good (3)

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.

Assessment criteria, excellent (5)

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.

Qualifications

Food safety and microbiology or
Microbiology