NFOK13005U Meat processing

Volume 2014/2015
Education
Erasmus Mundus MSc programme in Animal-Derived Foods, "Erasmus Mundus Food of Life" (EMFOL)
MSc Programme in Food Science and Technology
Content

The aim of this course is to give the students detailed knowledge about important aspects of the production of processed meat products from selection of raw materials to the quality of the end product. The course will include lectures and laboratory practicals covering the biochemical properties of the meat as gelation properties, water and fat binding, variation in pH and effects of salt on meat proteins. Further, various traditional processing techniques will be covered such as: marination, mincing, emulsifying, addition of additives and heat treatment. New processing techniques will also be presented. The course also provides concrete actionable competences in innovation and entrepreneurship.

During project work groups of students will get hands on experiences with the planning and performance of experiments which includes production of a meat product in small scale and the subsequent analysis. A report describing the obtained results from the project work will form the basis in the final course examination.

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, and innovation and entrepreneurship skills in relation to meat based foods

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. The students will be able to reflect upon own development and ability to see opportunities and the potential for students professional competences in entrepreneurship and innovation

 

During the course, supplementary reading will be made available.

 

Meat as a raw material LLEK10207 or comparable qualification.
The course includes lectures, laboratory practicals, writing of laboratory reports. Project work including experimental work and writing of a final report.
  • Category
  • Hours
  • Exam
  • 1
  • Lectures
  • 15
  • Practical exercises
  • 20
  • Preparation
  • 90
  • Project work
  • 80
  • Total
  • 206
Credit
7,5 ECTS
Type of assessment
Oral examination, 30 min
Written assignment
Oral defense of project report based on experimental work
Weight: project report 80%, oral examination 20%
Aid
All aids allowed
Marking scale
7-point grading scale
Censorship form
External censorship
Criteria for exam assesment

Fulfillment of the learning outcomes