2024
Science and Technology of Meat and ByProducts
Name: Science and Technology of Meat and ByProducts
Code: ZOO12392L
6 ECTS
Duration: 15 weeks/156 hours
Scientific Area:
Agricultural and Food Engineering
Teaching languages: Portuguese
Languages of tutoring support: Portuguese
Regime de Frequência: Presencial
Presentation
The technological, sensory and hygienic characteristics of meat and meat products are studied in a perspective between processing and product characteristics.
Sustainable Development Goals
Learning Goals
Objectives:
The objective of the course is to establish a thorough working knowledge of meat production, and
technological traits, processing and the quality of meat products.
By the ends of the course the students will be able to apply meat processing and meat products knowledge
allied quality control procedure.
Competences:
Ability to understand and apply technical terminology related to technology and meat products.
Ability to properly present knowledge of whether oral or written form;
Know and apply the principles and elements of the technology of meat processing and products;
To assess the quality of meat products and components in the technological, sensory and hygienic;
Being able to relate knowledge from areas downstream of the drafting process, to integrate
multidisciplinary teams in agro-food sector.
The objective of the course is to establish a thorough working knowledge of meat production, and
technological traits, processing and the quality of meat products.
By the ends of the course the students will be able to apply meat processing and meat products knowledge
allied quality control procedure.
Competences:
Ability to understand and apply technical terminology related to technology and meat products.
Ability to properly present knowledge of whether oral or written form;
Know and apply the principles and elements of the technology of meat processing and products;
To assess the quality of meat products and components in the technological, sensory and hygienic;
Being able to relate knowledge from areas downstream of the drafting process, to integrate
multidisciplinary teams in agro-food sector.
Contents
Introduction to the study of the meat, poultry meat. Slaughtering operations of cattle, pig, lamb and poultry.
Carcass quality and grading by subjective and objective methods. Meat cuts according Portuguese
legislation. Preservation of carcasses and meat by cooling. Chilling and freezing of meat. Chemical
composition and structure of muscle. Post-mortem changes in muscle and its conversion into meat. PSE
and DFD meats. Meat quality. Chemical and physical characteristics of meat: water holding capacity,
colour, and texture. Conditioning of meat. Factors affecting meat quality: Production and technological.
Meat packet technology. Processing principles of meat manufacturing. Mechanisms of meat preservation:
dry-cured, cooked, smoked and fermented. Modifications during processing. Additives used in meat
products and its technological effects. Technological processes of dry-cured products, cooked hams,
sausages and emulsion sausages. Meat microbiology.
Carcass quality and grading by subjective and objective methods. Meat cuts according Portuguese
legislation. Preservation of carcasses and meat by cooling. Chilling and freezing of meat. Chemical
composition and structure of muscle. Post-mortem changes in muscle and its conversion into meat. PSE
and DFD meats. Meat quality. Chemical and physical characteristics of meat: water holding capacity,
colour, and texture. Conditioning of meat. Factors affecting meat quality: Production and technological.
Meat packet technology. Processing principles of meat manufacturing. Mechanisms of meat preservation:
dry-cured, cooked, smoked and fermented. Modifications during processing. Additives used in meat
products and its technological effects. Technological processes of dry-cured products, cooked hams,
sausages and emulsion sausages. Meat microbiology.
Teaching Methods
Teaching:
Theoretical/pratical and tutorial
Theoretical lecture of the subjects in classes, complemented with the case study from laboratorial
experiences with analysis and discussion of the results. The preparation of a report involves literature
search, interpretation and information organization.
Availability of lessons and other documentation in Moodle.
Evaluation:
Case studies (in group) (25%)
Evaluation theoretical-practical (75%)
Theoretical/pratical and tutorial
Theoretical lecture of the subjects in classes, complemented with the case study from laboratorial
experiences with analysis and discussion of the results. The preparation of a report involves literature
search, interpretation and information organization.
Availability of lessons and other documentation in Moodle.
Evaluation:
Case studies (in group) (25%)
Evaluation theoretical-practical (75%)
Teaching Staff
- José Alberto Feijão Macedo Neves [responsible]
Certificações
