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SCHOOL |
OF AGRICULTURAL SCIENCES |
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ACADEMIC UNIT |
AGRICULTURE |
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LEVEL OF STUDIES |
UNDERGRADUATE |
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COURSE CODE |
ANP0905 |
SEMESTER |
9 | ||
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COURSE TITLE |
CARCASS EVALUATION AND MEAT TECHNOLOGY | ||||
| INDEPENDENT TEACHING ACTIVITIES |
WEEKLY TEACHING HOURS |
CREDITS | |||
| Lectures | 0 | ||||
| Lab / Op. Exercises | 0 | ||||
| Exercises | 0 | ||||
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TOTAL HOURS |
0 | 5 | |||
| COURSE TYPE | Special background | ||||
| PREREQUISITE COURSES | |||||
| LANGUAGE OF INSTRUCTION and EXAMINATIONS | Greek | ||||
| IS THE COURSE OFFERED TO ERASMUS STUDENTS | YES (in English) | ||||
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COURSE WEBSITE (URL) |
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2. LEARNING OUTCOMES
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Learning Outcomes |
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The course is the basic lesson on carcass evaluation and meat technology With the successful completion of the course the student will be able to know about: • Animals aimed for slaughtering, skeletal muscle and other animal carcass tissues and co/by-products produced during farm animals aimed for slaughter • Slaughter-facilities and animal slaughter methods. • Carcass classification • Biochemical changes that convert muscle tissue into meat • Control of the quality characteristics of meat • Production methods for various meat products • The effect of biological-biochemical factors in the quality and suitability of meat intended for processing. • Evaluation of the quality characteristics of the meat products. • Production, hygiene and safety, preservation, inspection, spoilage, legislation for meat and meat products. |
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General Competences |
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Search for, analysis and synthesis of data and information, with the use of the necessary technology Working independently Team work Working in an international environment Working in an interdisciplinary environment Production of free, creative and inductive thinking |
3. SYLLABUS
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• Abattoirs - factors that affect hygiene and quality of meat before animal slaughtering. • Stunning, killing animal, carcass classification, cutting of animal carcasses. • Structure and composition of meat tissues, muscle tissue, connective tissue, adipose tissue. • Conversion of muscular tissue into meat, anaerobic glycolysis, rigor mortis, meat maturation, postmortem physiological and abnormal changes in meat. • Qualitative characteristics of meat, colour, organoleptic characteristics, tenderness, water holding capacity, nutritional value. • Meat preservation with cooling and freezing, meat spoilage during cooling / freezing and during storage under cooling / freezing conditions • Meat products, classification of meat products. • Pasteurized meat products, choice of raw material, additional and auxiliary substances, manufacturing technology, qualitative features. • Fermented meat products, choice of raw material, additional and auxiliary substances, manufacturing technology, qualitative features. |
4. TEACHING and LEARNING METHODS - EVALUATION
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DELIVERY |
Face to face | ||||||||||||||||||||||||
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USE OF INFORMATION AND COMMUNICATIONS TECHNOLOGY |
Use of ICT in Teaching, Laboratory Education and Communication with Students via the E-Class Electronic Platform | ||||||||||||||||||||||||
| TEACHING METHODS |
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STUDENT PERFORMANCE EVALUATION |
Evaluation Language: Greek and English for Erasmus Students. 1. Written theory test (50%) at the end of the semester including: - Short answer questions - Open-ended questions 2. Written laboratory examination (50%) at the end of the semester including: - Quick response questions - Development questions - Problem solving 3. Essay writing (30%) Student evaluation criteria are posted on the E-Class Platform of the Course and are communicated to the students in the first lesson. |
5. SUGGESTED BIBLIOGRAPHY
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• Γεωργάκης, Σ. (2005). Το κρέας και τα Προϊόντα του (Παραγωγή – Εμπορία – Τεχνολογία - Υγιεινή). Συλλογικό Έργο. Εκδόσεις Σύγχρονη Παιδεία, Θεσσαλονίκη. [ISBN 9603570664] • Γεωργάκης, Σ., Βαρελτζής, Κ. και Αμβροσιάδης, Ι. (2002). Τεχνολογία Τροφίμων Ζωικής Προέλευσης. B´ Έκδοση. Εκδόσεις Σύγχρονη Παιδεία, Θεσσαλονίκη. [ISBN: 9789603570400] • Καραϊωάννογλου, Π. (2016). Υγιεινή Του Κρέατος. Επιθεώρηση Των Σφαγίων Των Θηλαστικών. Δ’ Έκδοση. Εκδόσεις Κυριακίδη, Θεσσαλονίκη. [ISBN: 9789606021015] • Μπλούκας, Ι. (2007). Τεχνολογία Κρέατος: Κρέας - Προϊόντα κρέατος. Εκδόσεις Σταμούλης Α., Αθήνα. [ISBN: 9786185304331] • Ραμαντάνης, Σ.Β. (2006). Τεχνολογία Κρέατος και Προϊόντων του. Εκδόσεις Σύγχρονη Παιδεία, Θεσσαλονίκη. [ISBN 9789603570737] • Hui, Y. H., Nip, W. K., & Rogers, R. (Eds.). (2001). Meat science and applications. CRC Press. [ISBN: 9780824705480] • Kinsman, D.M., Kotula, A.W., & Breidenstein, B.C. (1994). Muscle Foods: Meat, poultry and seafood technology. Chapman and Hall, New York, USA. [ISBN: 0412986418] • Toldrá, F. (Ed.). (2017). Lawries meat science 8th Edition. Woodhead Publishing. [9780081006948] • Nollet, L. M., & Toldrá, F. (Eds.) (2008). Handbook of muscle foods analysis. CRC Press. [ISBN 9781420045291] • Nollet, L.M.L., & Toldrà, F. (Eds.) (2008). Handbook of Processed Meats and Poultry Analysis. CRC Press New York. [ISBN 9781420045314] |
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-Related academic journals: |
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• Meat Science (https://www.journals.elsevier.com/meat-science) • Meat Technology (http://www.journalmeattechnology.com/index.php/meat_technology) • Journal of Animal Science (https://academic.oup.com/jas) • Animal (https://www.cambridge.org/core/journals/animal) • Foods (https://www.mdpi.com/journal/foods) • Small Ruminant Research (https://www.journals.elsevier.com/small-ruminant-research) |