NFOK15012U Meat Products and Innovation
MSc Programme in Food Science and Technology
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 practical 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, the effect of different processing techniques on the characteristics of processed products will be covered such as: marinating, mincing, emulsifying, dry-curing, fermentation or heat treatment. New processing techniques will also be presented. The course will also focus on ingredients and additives: potential effects, safety regulations, health concerns.
Meat Processing and Innovation will always face these subjects with a perspective of exploring new possibilities for the international meat products market. Thus, the knowledge acquired in the theoretical lessons and in the practicals, will be further applied by the students in developing a project focused on new meat product development.
During this project work, the groups of students will first prepare a report about the suggested innovative meat product, and thereafter, they will further elaborate different trials at the pilot plant in order to optimize the product. Students will deliver a report describing the innovation and the results from the work in the pilot plant and further analyses. The final course examination will include the presentation of such a report and the evaluation of the different topics included in the course materials.
The main objective of this course is to provide students a detailed knowledge about the production of processed meat products. This knowledge includes aspects of the technological quality of meat, processing techniques, theoretical knowledge as well as hands on experiences with the design and production of processed meat products
The course will be of benefit for all food science students, since many of the topics covered do not only apply to meat products, but to many others food stuff (smoking, dry-curing, heat treatment). Moreover, this course will be of interest for those students willing to have a deeper knowledge on the diversity of meat processing techniques and additives. The main goals of the course are showing the students the variety of meat processing techniques and additives and their relationship with product safety and quality.
After completing the course the student should be able to:
- The technological properties of meat for further processing.
- Ingredients and additives for meat products.
- Emulsification and gelation properties of meat proteins.
- Water and fat binding mechanisms in different product types.
- Processing techniques used in the meat industry.
- Safety implication of different types of processing and additives
- Bases for new meat product development
- Experimental methods in analysis of meat products
- Communication about meat processing subject areas (oral and writing)
- Processing of basic meat products, including ingredients and additive selection
- Designing of new meat products and inferring final quality characteristics
The student will receive competences in for cooperating with fellow students about experimental work, reporting of laboratory results as well as planning and elaborating new meat products.
- Handbook of Meat Processing, Fidel Toldrá, Blackwell Publishing 2010 NB! This book can be downloaded for free via KU library
Qualifications corresponding to course NFOB14014U Quality of Raw Food Material
- Practical exercises
- Project work
- 7,5 ECTS
- Type of assessment
- Oral examination, 20 minWritten assignmentOral examination in project report based on experimental work and questions related to the topics covered in the course and related to the report
The written assignement should be a report about a new meat product developed in teams, including infomation about ingredients, processing and quality control.
Weight: project report 60%, oral examination 40%
- All aids allowed
- Marking scale
- 7-point grading scale
- Censorship form
- External censorship
Re examination will be oral examination (20 min), with questions about the original report delivered by the student. If the report is missing it must be submittet no later than two weeks prior to end of registration for reexamination.
Criteria for exam assesment
Fullfilment of the learning outcomes