Learning objectives
The student must acquire a working knowledge of proper hygiene in processing industries of meat. In particular he will be able to critically assess the behaviour of operators within a slaughterhouse of and a cutting palnt of meat.
Prerequisites
Students should have knowledge of basic microbiology and food microbiology, with particular reference to products of animal origin. The key technologies related to the beef sector shouldalso be also known.
Course unit content
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1 Meat<br />
2 Alterationss of meat<br />
3 Risks associated with the consumption of meat<br />
4 preservation techniques of meat<br />
5 The legislation on meat<br />
6 Traceability and rintraceability <br />
7 The slaughter technique<br />
8 The welfare and the influences on the quality of meat<br />
9 Slaughter hygiene<br />
10 The by products of slaughter<br />
11 H.A.C.C.P.<br />
12 The disinfection techniques
Full programme
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Bibliography
COLAVITA G. Igiene e Tecnologie degli Alimenti di Origine Animale. POINT VETERINAIR ITALIE<br />
TANTILLO M.G.: La produzione igienica della carne. EDAGRICOLE <br />
TIECCO G.: Ispezione degli alimenti di origine animale. EDAGRICOLE
Teaching methods
Lectures, group work in classrooms with audio-visual materials, practical exercises. The final examination takes place at a slaughterhouse.
Assessment methods and criteria
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Other information
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