Learning objectives
Achievement of an adequate preparation for working in companies processing meat products. Knowledge of the properties of representative products of Italian meat products.Knowledge of the biochemical processes involved in the technology of preserving meat and meat products.
Prerequisites
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Course unit content
The course program includes the following topics:
RAW MATTER
Pig slaughtering techniques, markers of meat quality, post-mortem enzyme tenderization. Glycolysis post mortem, meat acidification and meat types.Methods for carcass classification and chain traceability. Raw matter for domestic PDO products.Fat tissue: composition and nutritional properties.Muscle tissue: composition, myofibrillar and sarcoplasmic proteins, connective tissue. Technologic role of muscle components.
MAIN BIOCHEMICAL AND PHYSICAL PROCESSES DURING MANUFACTURING
Proteolysis. Endogenous proteolytic activity, release of low molecular weight nitrogen molecules, effects on flavour, texture and nutritional value of meat products. Oxidation: Lipolytic activity, generation of oxidation compounds affecting product safety and aroma. Endogenous and exogenous antioxidants. Main pro-oxidants in meat products: sodium chloride and iron.Colour and texture development: methods of measure.Generation of undesired compounds during processing.
MAIN TECHNOLOGICAL PROCESSES FOR MEAT PRODUCTS
Dry-cured ham, speck, salami, cooked ham and mortadella. Formulation and process control.
Role and influence of ingredients and formulation on product properties.
Main types of technological defects and possible ways of prevention.
PACKAGING
Packaging of fresh meat and cured meat products in modified atmosphere (MAP). Shelf-life of MAP packaged meat products.
Full programme
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Bibliography
Meat Science. R. A. Lawrie. Pergamon Press.Oxford. 1987
Industria dei salumi. Igiene, tecnica, legislazione. P. Del Monte, U. Magnani, M. Monari. Edizioni Agricole, 1990
Teaching methods
Oral lessons. The lessons are based on the presentation of slides, process diagrams, discussion with the students and questions.
Assessment methods and criteria
The final evaluation is performed through a final oral examination.
Other information
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