Biochemical and structural factors of meat (5 cr)
Code: 8F00DR10-3001
General information
- Enrollment
- 01.11.2024 - 10.12.2024
- Registration for the implementation has ended.
- Timing
- 14.02.2025 - 30.04.2025
- Implementation has ended.
- Number of ECTS credits allocated
- 5 cr
- Local portion
- 2 cr
- Virtual portion
- 3 cr
- Mode of delivery
- Blended learning
- Unit
- SeAMK Master School
- Campus
- SeAMK Seinäjoki, Frami
- Teaching languages
- Finnish
- Degree programmes
- Master's Degree Programme in Food Chain Development
- Master of Natural Resources, Food Chain Development
- Master of Hospitality Management, Food Chain Development
- Teachers
- Juuso Kumpulainen
- Groups
-
YRKK24RMaster of Hospitality Management, Food Chain Development
-
YRKK24AMaster of Natural Resources, Food Chain Development
-
YRKK24IMaster of Engineering, Food Chain Development
- Course
- 8F00DR10
Evaluation scale
1-5
Objective
Student is able to explain animal-specific structure and is able to apply data on meat structure in meat technology processes.
Student is able to analyse the biochemical interactions between meat and other tissues in meat technology processes.
Content
The most common species of slaughter animals and their carcass structures
Animal tissues
Tissue characteristics and meat structure
Biochemical and chemical factors in meat
Processes of meat technology
Materials
1) R. A. Lawrie, D.A. Ledward: Lawries Meat Science, CRC Woodhead Publ. in Food Science; Technology and Nutrition, 8th Edition.
2) Feiner, G. (2006). Meat products handbook: Practical science and technology. Woodhead Publishing Limited.
3) Additional material distributed.
Teaching methods
Lectures, assignments and laboratory exercises.
Student workload
Total work load of the course: 135 h
- of which scheduled studies: 24 h
- of which autonomous studies: 111 h
Assessment criteria, satisfactory (1)
The student is able to explain the main points of carcass structures of different animal species and is able to apply them to meat manufacturing.
The student will be able to explain the main aspects of the effects of the biochemical properties of meat on the final product.
Assessment criteria, good (3)
The student has a detailed knowledge of the carcass structures of animal species and is able to apply the
technological properties of meat in a variety of processes.
The student is able to evaluate the influence of the biochemical properties of meat on the properties of the final product.
Assessment criteria, excellent (5)
The student has a detailed knowledge of the carcass structures of animal species and is able to apply the technological properties of meat in a wide range of processes.
The student will be able to evaluate the influence of the biochemical properties of meat on the properties of the final product from a variety of perspectives.
Qualifications
Lihateknologia tai vastaavat tiedot