Objectives and competences
The student should understand all the aspects of animal product quality, from a consumer and industry point of view and also the importance of different factors affecting the quality and ability for further processing, technology of slaughter and carcass processing, methods of cooling, storing and freezing, technology of meat processing (pickling, salting, smoking, drying and maturing), technological and veterinary sanitary conditions in processing of milk for consumption (collection, dairy houses -pasteurization, sterilization, packing and marketing) and technology of dairy products cheese, fermented products, ice cream, butter, condensed milk and powder milk. Furthermore, students will get acquainted with relevant legislations related to the subject.
Content (Syllabus outline)
Meat technology
• carcass quality and factors affecting it (breed, sex, feeding technologies, extensive, intensive production systems,etc.)
• different aspects of meat quality
• muscle composition
• structure and organization of the skeletal muscle, connective tissue, muscle and fat tissue
• technological quality of meat
• sensory quality of meat
• meat safety
• nutritional quality of meat as food
• process of the transformation of muscle to meat
• maturation of meat
• premortal factors affecting the quality of meat
• postmortal factors affecting meat quality
• particularity: boar taint
• meat types: carcass parts, carcass quality (cattle, lamb, goat, pig, etc.)
• Meat processing and products
Technology of milk
• milk production
• factors affecting milk composition, properties, quality
• hygiene of milking/milk
• composition and properties of milk
• milk processing procedures
• dairy products and technologies
• legislation on quality, hygiene of milk and dairy products
Learning and teaching methods
lectures using modern multi-media presentations
seminar work and practical lessons
Intended learning outcomes - knowledge and understanding
Knowledge and understanding:
It involves professional and scientific knowledge on dairy and meat science with emphasis on interaction between the importance of different factors affecting milk and meat quality and their consequences for further processing, methods in meat and dairy processing, nutrition value of products, hygiene conditions and marketing.
Intended learning outcomes - transferable/key skills and other attributes
It involves theoretical and applicable knowledge necessary for the determination of meat and milk quality. Overview and analysis of processing methods, evaluation of products from dairy houses and meat plants.
Readings
Temeljni literatura in viri / Reading materials:
Temeljna literatura / Reading materials
• Izročki predavanj
• Font-i-Furnols, Čandek Potokar, Maltin, Prevolnik Povše. (2015): A handbook of reference methods for meat quality assessment : Cost Action FA1102 "Optimising and standardising non-destructive imaging and spectroscopic methods to improve the determination of body composition and meat quality in farm animals (FAIM)". [S. l.: SRUC, 2015]
• Bajt, 2011. Tehnologija mleka, Zavod IRC Ljubljana.
• Vombergar, Arzenšek-Pintar, 2008. Tehnologija mesa, Izobraževalni center Piramida, Maribor
Priporočena dodatna literatura / Recommended additional reading materials
- ČANDEK-POTOKAR in NIETO (2019). European local pig breeds - diversity and performance : a study of project TREASURE. London: IntechOpen, 303 str.
- Čandek-Potokar (2017): Harmonisation of methods in entire male and immunocastrate research : lectures of the training school (Ljubljana, November 20-22, 2017). Ljubljana: Kmetijski inštitut Slovenije: = Agricultural Institute of Slovenia.
- Fontanesi in sod. (2017): Pig castration: methods of anaesthesia and analgesia for all pigs and other alternatives for pigs used in traditional products : Study on methods of anaesthesia and analgesia for the castration of all pigs and on alternative methods to the castration of pigs used in traditional products. Brussels: Directorate-General for Health and Food Safety, Animal Welfare, 2017. 73 str.
- Prevolnik Povše in sod. (2015): Pitanje prašičev na večjo težo in predelava mesa v izdelke posebne kakovosti. Ljubljana: Kmetijski inštitut Slovenije, 190 str.
http://crp2014.kis.si/crp2014/images/Pitanje_prasicev_na_vecjo_tezo_in_predelava_mesa_v_izdelke_posebne_kakovosti.pdf.
http://www.kis.si/f/docs/Druge_publikacije/HARMONISATION_OF_METHODS_IN_ENTIRE_MALE_AND_IMMUNOCASTRATE_RESEARCH_201.pdf.
- http://boars2018.com/wp-content/uploads/2017/02/Castrum-study.pdf
- Škrlep in sod. (2013): Merjenje lastnosti kakovosti mesa pri govedu. Ljubljana: Kmetijski inštitut Slovenije, 20 str.
- Gašperlin, Polak, 2010. Tehnologija mesa in mesnin. UL, BF, Ljubljana
- Šegula in sod. (2010): Ocenjevanje klavnih trupov in kakovosti mesa prašičev. Ljubljana: Kmetijski inštitut Slovenije, 58 str.
- Izbrana poglavja iz Encyclopedia of Meat sciences, Elsevier Academic Press, Oxford, UK, 2004
- Izbrana poglavja iz Encyclopedia of Dairy sciences, Elsevier Academic Press, London, UK, 2003
Additional information on implementation and assessment • written exam 80 %
• seminar paper 20 %
