Meat Technology

General

• Code: 600-192505
• Semester: 5th
• Study Level: Undergraduate
• Course type: Special Background
• Teaching and exams language: Ελληνικά
• The course is offered to Erasmus students
• Teaching Methods (Hours/Week): Σύνολο (4)
• ECTS Units: 4
• Course homepage: https://moodle.teithe.gr/course/view.php?id=3798
• Instructors: Tzikas Zissis
• Class Schedule:
  • Thu 13:00 - 17:00: Αίθουσα 213

Course Contents

General principles of organization and operation of industrial slaughterhouses. Sanitary rules in slaughterhouses. Slaughter of cattle, sheep and goats, pigs and poultry. Slaughter marking, quality classification of carcass and meat. Generally about slice cutting. HACCP, General Rules of Good Hygiene Practice in slaughterhouses and shredding laboratories. European Regulations [EC] no. 852, 853, 854/2004, etc. Structure of muscular tissue, chemical composition of meat. Physiological and non-physiological changes of meat. Meat products, Mechanically separated meat. Maintenance and processing of meat. Differences between raw and frozen meat. Water holding capacity. Bacteriological tests. Diseases of slaughtered animals. Food poisonings.

Educational Goals

Learning objectives include the acquisition by students of the necessary knowledge and skills related to meat technology. Specifically, students will acquire knowledge and skills about HACCP, the Good Hygiene Practice in slaughter-houses and shredding laboratories, the slaughter and shredding of food-producing animals, the processing and preservation of meat and meat products.

General Skills

Retrieve, analyze and synthesize data and information, with the use of necessary technologies. Adapt to new situations. Decision making. Work autonomously. Work in teams. Generating new research ideas. Design and project management. Respect natural environment. Criticism and self-criticism. Promote free, creative and inductive thinking.

Teaching Methods

Πρόσωπο με πρόσωπο, Εξ αποστάσεως εκπαίδευση (δυνητικά).

Use of ICT means

Το μάθημα πραγματοποιείται με τη χρήση ηλεκτρονικών πολυμέσων.
Οι ανάγκες του εν λόγω μαθήματος καλύπτονται με computer, σύνδεση Internet και dataprojector.
Ως Εκπαιδευτικό Λογισμικό χρησιμοποιoύνται το PowerPoint, Word, Excel και DVDs.
Η επικοινωνία με τους φοιτητές γίνεται μέσω πλατφόρμας Moodle και e-mail.

Teaching Organization

Students Evaluation

Γραπτή τελική εξέταση (100%) που περιλαμβάνει ερωτήσεις στη Θεωρία (Διαλέξεις)και στις Εργαστηριακές Ασκήσεις.

Recommended Bibliography

1. Γεωργάκης, Σ., 2000. Τεχνολογία Τροφίμων Ζωικής Προέλευσης. Εκδόσεις Σύγχρονη Παιδεία.
2. Ελευθεριάδου, Α., 2008. Τεχνολογία Κρέατος. Εκδότης Χριστίνα και Βασιλική Κορδαλή ΟΕ, ISBN 978-960-287-096-9.
3. Καραϊωάνογλου, Π., 2008. Υγιεινή του Κρέατος των Θηλαστικών. Εκδοτικός οίκος Αδελφών Κυριακίδη.
4. Πολυμενίδης, Α., 2001. Τεχνολογία Κρέατος. Τόμος Α΄ και Β΄. Αθήνα.

Related Research Journals

1. Archiv für Lebensmittelhygiene – http://www.vetline.de/zeitschriften/afl/index.htm.
2. Critical Reviews in Food Science and Nutrition – http://www.tandf.co.uk/journals/bfsn.
3. Czech Journal of Food Sciences – http://www.cazv.cz/ or https://www.agriculturejournals.cz/web/.
4. Dairy Science and Technology – Le Lait – http://www.dairy-journal.org/ and http://www.springer.com/food+science/journal/13594.
5. European Food Research and Technology – http://www.springerlink.com/content/100491/?p=fde9ffdfd02a4f68868c23cded6d7f90&pi=34.
6. Food Control– IF 2.819 – http://www.sciencedirect.com/science/journal/09567135.
7. Food Research International– IF 3.050 –http://www.sciencedirect.com/science/journal/09639969.
8. International Journal of Dairy Technology – http://www.wiley.com/bw/journal.asp?ref=1364-727x
9. International Journal of Food Microbiology – http://www.sciencedirect.com/science/journal/01681605
10. Italian Journal of Food Science – http://www.chiriottieditori.com/index.php?option=com_content&view=article&id=159&Itemid=14&lang=it.
11. Journal of Dairy Research – http://journals.cambridge.org/.
12. Journal of Food Quality – http://www.wiley.com/bw/journal.asp?ref=0146-9428.
13. Journal of Food Research (Canada) – http://www.ccsenet.org/jfr.
14. Journal of Food Science – http://www.wiley.com/bw/journal.asp?ref=0022-1147 or http://www.ift.org/cms/?pid=1000341.
15. Meat Science – http://www.sciencedirect.com/science/journal/03091740.
16. Trends in Food Science & Technology-http://www.sciencedirect.com/science/journal/09242244.