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Lecturer(s)
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Gál Robert, Ing. Ph.D.
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Polášek Zdeněk, MVDr. Ph.D.
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Šenkýřová Jana, Ing. Ph.D.
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Course content
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- Chemical composition and properties of meat. - Postmortem changes and maturation of meat. - Butchery. - Meat cutting. - By-products of slaughter, primary packaging for meat products. - Technology of heat-treated meat products. - Technology of durable meat products. - Technology of fermented meat products. - Technology of unheated meat products. - Canning and semi-canning production technology. - Processing of animal fats. - Characteristics of poultry meat. - Slaughter processing of poultry. - Production of poultry products.
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Learning activities and teaching methods
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Lecturing, Simple experiments
- Preparation for examination
- 150 hours per semester
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| learning outcomes |
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| Knowledge |
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| Define the chemical composition and properties of meat |
| Define the chemical composition and properties of meat |
| Describe the postmortem changes and principles of meat aging |
| Describe the postmortem changes and principles of meat aging |
| Characterize the slaughtering and meat cutting industry |
| Characterize the slaughtering and meat cutting industry |
| Explain the process of manufacturing meat products |
| Explain the process of manufacturing meat products |
| Skills |
|---|
| Carry out the production of heat-treated meat products |
| Carry out the production of heat-treated meat products |
| To carry out the production of long-life meat products |
| To carry out the production of long-life meat products |
| Process poultry raw materials into heat-treated meat products (poultry sausages and ham) |
| Process poultry raw materials into heat-treated meat products (poultry sausages and ham) |
| teaching methods |
|---|
| Knowledge |
|---|
| Lecturing |
| Lecturing |
| Dialogic (Discussion, conversation, brainstorming) |
| Dialogic (Discussion, conversation, brainstorming) |
| Skills |
|---|
| Simple experiments |
| Simple experiments |
| Practice exercises |
| Practice exercises |
| assessment methods |
|---|
| Knowledge |
|---|
| Grade (Using a grade system) |
| Grade (Using a grade system) |
| Didactic test |
| Didactic test |
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Recommended literature
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KADLEC, P. a kol. Technologie potravin - Přehled tradičních potravinářských výrob. 1. vyd.. Ostrava: Key Publishing, 2012. ISBN 978-80-7418-145-0.
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KADLEC, P. a kol. Technologie potravin II. Praha : VŠCHT, 2002. ISBN 80-7080-510-2.
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Kadlec, P. a kol. Technologie potravin I. Praha : VŠCHT, 2002. ISBN 80-7080-509-9.
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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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STEINHAUSER, L. a kol. Hygiena a technologie masa. Brno: LAST, 1995. ISBN 80-9002260-4-4.
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