NFOK13005U Meat processing

Teaching and learning methods

The course includes lectures, laboratory practicals, writing of laboratory reports. Project work including experimental work and writing of a final report.

Learning outcome

The main objective of this course is to provide students a detailed knowledge about the production of processed meat products. This knowledge includes important aspects of the biochemical properties of the meat raw material in relation to processing, processing techniques, theoretical knowledge as well as hands on experiences with the production of processed meat products.

Knowledge

The students will obtain knowledge about:

• the biochemical properties of meat of importance for further processing.

• Selection of raw material.

• Gellation properties of meat proteins.

• Water and Fat binding mechanisms in different product types.

• Functional properties of additives.

• Processing techniques used in the meat industry.

Skills

The student will receive skills in order to work in a laboratory with selected experimental techniques and methods which are applied in meat processing experiments; this includes analyzing and reporting of laboratory data in a scientific way. The student will receive skills in planning and performing of practical experiments. The student will receive skills in communication about meat processing subject areas orally and in writing.

Competences

The student will receive competences in order to cooperate with fellow students about experimental work, reporting of laboratory results as well as planning of a small scale production and subsequent analysis of a selected meat product.