Learning objectives
<br />Attainment of suitable training for employment in salami and cured meat factories.<br />Knowledge of the properties of typical Italian dressed pork products.<br />Knowledge of the biochemical mechanisms involved in the technology of preserving fresh meat and salami and cured meats.
Prerequisites
- - -
Course unit content
<br /><br />The course programme includes the following topics<br /><br /><br />RAW MATERIAL<br />- Animal slaughtering techniques, fresh meat quality parameters, post-mortem enzymatic tenderizing processes (hanging). Post-mortem glycolysis, acidification process and types of meat.<br />- Carcass classification methods and supply chain traceability. Raw material for DOP (Denomination of Protected Origin) products.<br />- Adipose tissue: composition and nutritional properties<br />- Muscle tissue: composition, myofibrillar and sarcoplasmic proteins, connective tissue. Technological role of muscle components<br /> MAIN BIOCHEMICAL AND PHYSICAL PROCESSES DURING PROCESSING<br />- Proteolysis. Endogenous proteolytic activity, release of low molecular weight nitrogenous molecules and effects on the flavour, product texture and nutritional value of meat products.<br />- Oxidation. Lipolytic activity, formation of oxidation compounds with effects on product aroma and wholesomeness. Endogenous and exogenous antioxidants. Main pro-oxidants in meat products: sodium chloride and iron.<br />- Formation of typical colour and texture. Measurement methods.<br />- Formation and prevention of undesired substances during processing<br /><br />MAIN TECHNOLOGICAL MANUFACTURING PROCESSES<br />- Cured Parma ham production process. Process formulation and control<br />- Coppa (cured neck of pork) and pancetta (bacon) production process. Process formulation and control<br />- Salami production process. Process formulation and control<br /> Function of the main additives and ingredients<br />- Defects having the greatest effect in meat products and possible prevention<br /><br /><br />PACKAGING<br />Packaging of fresh meat and food preparations in protective atmosphere<br />Packaging of pre-sliced cured meat products in protective atmosphere<br />Shelf-life of packaged products
Full programme
- - -
Bibliography
<br />Meat Science. R. A. Lawrie. Pergamon Press. Oxford. 1987<br />Industria dei salumi. Igiene, tecnica, legislazione. P. Del Monte, U. Magnani, M. Monari. Edizioni Agricole, 1990.<br />On-Line Evaluation of Meat. H.J. Swatland, 1995.
Teaching methods
<br />Lectures are based on the presentation of transparencies, slides and process diagrams with an overhead projector, questions to students during the presentations. 3-4 hours are dedicated to visits to salami and cured meat factories.<br />Students are assessed through a final oral exam.
Assessment methods and criteria
- - -
Other information
- - -
