Technology of Foods of Animal Origin Theory

Specific Foundation / Core

The course is also offered to exchange programme students.

with the course completion the students will know the basic principles of processing and production of food of animal origin and in many cases of products the specific production lines as well as, specific issues relative to quality and safety of the produced foods

TECHNOLOGY OF FOOD OF ANIMAL ORIGIN (26 HOURS) PART A. BASIC FOOD TECHNOLOGY (1st-4th hour) (AP) Methods of food processing and preservation. • Chilling and freezing • Thermal processing • Dehydration and drying • Smoking • Irradiation • Application of preservatives • Biological preservation • Cutting • Blending • Pressing PART B. SELECTIVE ISSUES ON FOOD TECHNOLOGY Technology of meat and its products (5th-18th hour) Meat production (5th-6th hour) (IA) • Slaughterhouses: buildings and facilities • Requirements for approved premises and equipment. Application of quality assurance systems • Slaughtering technology for mammals and meat production • Carcass classification and grading • Chilling of carcasses • Handling of by-products, sub-products and hazardous wastes Post mortem changes in meat (7th-8th hour) (MP) • The importance of muscle, connective and fat tissues in meat production • Muscle structure and physiology. Post mortem changes in meat and their importance on the development of a safe product • Rigor mortis and meat conditioning. Indexes of quality and safety of meat during cold storage and distribution • Abnormal post mortem changes and their effects on meat production and quality Quality and safety of meat (9th-10th hour) (AP) • Factors determining the quality and safety of meat during its production process • Nutritional and biological value of meat • Organoleptic properties of meat and methods of assessment • Physicochemical and functional properties of meat and their role on meat preservation Cutting and packaging of fresh meat (11th-12th hour) (IA) • Primal cutting of carcasses (beef, pork, lamp) • Secondary cutting and the produced meat cuts • Premises and equipment, constructional, technical and handling measures for assuring meat safety during carcass cutting • Packaging and labeling of fresh meat • Chilling and freezing of meat Meat products processing (13th-18th hour) (IA) • Classification of meat products according to the EU regulation and the Greek Codex. Mechanically recovered meat. Safety aspects during processing • Additives used in the production of meat products. Action and safety aspects • Production of processed meat products. Premises and equipment, handling measures for assuring safety during processing • Meat-based products: production, premises and equipment, handling measures for assuring safety during processing. Restructured meat products • Packaging of processed meat and meat-based products. Definition of shelf-life for the particular products. Labelling Technology of poultry and lagomorphs (19th-20th hour) (MP) Production of meat of poultry and lagomorphs • Slaughterhouses: buildings and facilities • Technology of slaughter and cutting for poultry and lagomorphs • Classification and grading of carcasses • Quality of the meat of poultry and lagomorphs • Packaging of fresh meat. Chilling, freezing and distribution of meat poultry and lagomorphs • Mechanically deboned meat of poultry Production of poultry meat products • Production of processed meat and meat-based products from poultry meat • Restructured meat products. Technology, safety, regulatory aspects Fisheries technology (21st-26th hour) (MP) • Chemical composition of fish muscle. Nutritional value • Fish freshness. Methods of evaluation and regulatory aspects • Processing and preservation technologies of fish: chilling, freezing, canning, drying, salting, smoking • Assessment of quality of fresh and frozen fisheries. Official methods (EU regulation) • Products produced from low commercial value fishery (surimi, fish mince products)

meat technology, fisheries technology, processing methods

03-04-2020