Meat technology 1 (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

Materials

Puolanne: Lihateknologia 1, Helsingin yliopisto
Lecturer's material

Teaching methods

Lectures, tasks and pilot plant exercises

Employer connections

None

Student workload

Total work load of the course: 135 h
- of which scheduled studies: 50 h
- of which autonomous studies: 85 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.
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.

Qualifications

Food safety and microbiology