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Lecturer(s)
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Šiška Ladislav, MVDr.
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Pachlová Vendula, doc. Ing. Ph.D.
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Polášek Zdeněk, MVDr. Ph.D.
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Lapčík Lubomír, prof. Ing. Ph.D.
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Gál Robert, Ing. Ph.D.
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Course content
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1. Chemistry, structure and processing of eggs. 2. Technology of egg masses and other egg products. 3. Chemical composition of fish meat, post mortem processes, fish processing technology. 4. Chemical composition and structure of meat. 5. Biochemical changes during ripening of meat. 6. Slaughtering and processing of large livestock (cattle, pigs). 7. Evaluation of slaughter, cutting, chilling, freezing. 8. Principles and technology of selected groups of meat products - cooked meat products. 9. Principles and technology of selected groups of meat products - fermented meat products. 10. Chemical composition and properties of poultry meat. 11. Slaughtering and processing of poultry. 12. Principles and technology of poultry meat products. 13. Treatments animal fats. Containers and packaging technology. 14. Technologies of processing minor animal products (venison, rabbits, honey).
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Learning activities and teaching methods
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Lecturing, Dialogic (Discussion, conversation, brainstorming), Methods for working with texts (Textbook, book), Work activities (Practical training)
- Preparation for examination
- 110 hours per semester
- Participation in classes
- 40 hours per semester
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| prerequisite |
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| Knowledge |
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| Knowledge of general microbiology, food microbiology, biochemistry (at the level of the bachelor study programme), and technology of food animal production - at the level of the bachelor study programme. |
| Knowledge of general microbiology, food microbiology, biochemistry (at the level of the bachelor study programme), and technology of food animal production - at the level of the bachelor study programme. |
| learning outcomes |
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| Characterize the biochemical changes during meat maturation. |
| Characterize the biochemical changes during meat maturation. |
| List the technological influences involved in the production of cooked, cured and fermented meat products. |
| List the technological influences involved in the production of cooked, cured and fermented meat products. |
| Name and characterise packaging, and describe packaging technology for meat and meat products. |
| Name and characterise packaging, and describe packaging technology for meat and meat products. |
| Explain the process of egg production and processing into egg mass. |
| Explain the process of egg production and processing into egg mass. |
| Skills |
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| Describe and produce cooked meat products. |
| Describe and produce cooked meat products. |
| Describe and produce durable fermented meat products. |
| Describe and produce durable fermented meat products. |
| Process eggs into egg mass. |
| Process eggs into egg mass. |
| teaching methods |
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| Knowledge |
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| Methods for working with texts (Textbook, book) |
| Methods for working with texts (Textbook, book) |
| Lecturing |
| Lecturing |
| Dialogic (Discussion, conversation, brainstorming) |
| Dialogic (Discussion, conversation, brainstorming) |
| Skills |
|---|
| Work activities (Practical training) |
| Work activities (Practical training) |
| Practice exercises |
| Practice exercises |
| assessment methods |
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| Knowledge |
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| Grade (Using a grade system) |
| Grade (Using a grade system) |
| Didactic test |
| Didactic test |
| Oral examination |
| Oral examination |
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Recommended literature
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DIKEMAN, M., DEVINE, C. Encyclopedia of Meat Sciences, Volume 1-3. 2nd Ed.. Elsevier, 2014. ISBN 978-1-68015-340-8.
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FEINER, G. Meat Products Handbook - Practical Science and Technology. Woodhead Publishing, 2006. ISBN 978-1-84-569172-1.
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KAMENÍK, J. a kol. Maso jako potravina: produkce, složení a vlastnosti masa. Brno: VFU, 2014. ISBN 978-80-7305-673-5.
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NYS, Y., BAIN, M., Van IMMERSEEL, F. Improving the Safety and Quality of Eggs and Egg Products, Volume 1 - Egg Chemistry, Production and Consumption.. Elsevier, 2011. ISBN 978-0-85709-391-2.
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STEINHAUSER, L. a kol. Hygiena a technologie masa. Brno: LAST, 1995. ISBN 80-9002260-4-4.
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STEINHAUSEROVÁ, I. a kol. Produkce a zpracování drůbeže, vajec a medu.. Brno, 2003. ISBN 80-7305-462-0.
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Van IMMERSEEL, F., NYS, Y., BAIN, M. Improving the Safety and Quality of Eggs and Egg Products, Volume 2 - Egg Safety and Nutritional Quality. Elsevier, 2011. ISBN 978-0-85709-392-9.
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