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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
YRKK24R
Master of Hospitality Management, Food Chain Development
YRKK24A
Master of Natural Resources, Food Chain Development
YRKK24I
Master 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

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