Předmět Hygiene and Processing Technologies of Meat Production in TS (IAI15E)

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Materiál	Typ	Datum	Počet stažení

Cíl

The subject objectives are focused on general and specific requirements of technologies of processing of products of animal origin. With the goal to treat the animal product so that the losses are minimised. The students will be introduced into the problematic of the food and feed quality, in their processing under conditions of new technologies but also under tropical and subtropical conditions using the new scientific knowledge reflected in EU legislation. This subject is preceded by a deep study of EU and world food legislation.

Osnova

PřednáškaMeat and meat products : meat consumption, composition of meat, sources of meat in tropics (animal quality, production systems)Meat and meat products : meat consumption, composition of meat, sources of meat in tropics (animal quality, production systems)Processing - meat cutting, processing technologies and product groups (fresh and cured meat cuts, raw-cooked, precooked-cooked, raw-fermented and dried meat products) Quality & Safety IQuality and SafetyFresh meat - marketing and role of womenTraditional/ethnic meat productsTraditional/ethnic meat productsSmall-scale slaughtering, processing and products from poultryLarge-scale slaughtering, processing and products from large polygastric and monogastric animals and ostrichesSlaughtering, processing and products from poultryFresh and processed meat: marketing in tropics and role of womenSlaughtering, processing and products from ratites (ostriches, emus, rheas)Food quality and certification ISlaughtering, processing and products from rabbits (Europe), camelids (South America), camels (Africa), crocodiles (Australia) and water buffaloes (Asia)Food quality and certification IISlaughtering, processing and products from game animalsProcessing of fish and aquaculture species other than fish (including shrimp, abalone, mussels, oysters, crayfish)Processing of fishProcessing of aquaculture species other than fish (including shrimp, abalone, mussels, oysters, crayfish)CvičeníSlaughtering facilities and slaughtering process (diagramas)Welfare conditions and purchase of animals for slaughtering (facilities, slaughtering process in diagrams according EU standards and traditional practices in tropics)Food plant (EU standard)Laboratory: Meat cutting and curing (autolysis and microbial proteolysis)Quality & Safety ILaboratory: Meat composition and quality (visual appearance, smell, firmness, juiciness, tenderness, and flavour)Processed products - food canning/sterilizationLaboratory: Traditional/ethnic meat productsTraditional/ethnic meat productsLaboratory: Small-scale processing and productsQuality control measures (QC) - sensory and microbiological evaluation (SVÚ Praha - Lysolaje)Quality control measures (QC) - chemical and physical analysis (SVÚ Praha-Lysolaje)Laboratory: Large-scale processing and meat productsLarge-scale processing: Pre-slaughtering, killing, evisceration and chilling, processing into portions, packaging, meat inspection and sanitation, microbiology of poultry meatLaboratory: Leather and fat processing: pork cooked brawn and lardLeather processing, small-scale slaughtering and processing, diseasesExcursion: Cooked and smoked meat products and animal fats ISlaughtering and processing and products from rabbits, camelids, camels, crocodiles and water buffaloesExcursion: Cooked and smoked meat products and animal fats IIExcursion to slaughterhouse VÚŽV Praha-UhříněvesExcursion: Sea food and fish marketExcursion to fish marketExcursion to sea food market

Získané způsobilosti

Znalosti:Graduates have the newest knowledge in field of hygiene and technology of processing meat, meat products and fish in tropics and subtropics. They have theoretical knowledge of application and principles of appropriate procedure of treatment and processing these animal products in order to prevent the losses of their quality or total devaluation. Graduates understand theories, concepts and methods which correspond to technologies of processing beef, pork, poultry and farm breeding game meat and fish. They have deep scientific knowledge of food law, veterinary and food legislation, analysis of hygiene risk and technology of processing meat and fish which makes them qualified for studies in PhD programmes.Dovednosti:Graduates are able to apply their knowledge at independent trying of specialised problems in the areas of research and integrate findings from other areas in practical applications at the level of small and medium size enterprises. They can reliably as members of intermediate and top management levels in firms to processing meat and fish.Kompetence - komunikace:Graduates can independently manage complex of professional hygiene and technology activities during processing of meat and fish. They can well formulate conclusions which are in connection with solution of problems inside the specific area.Kompetence - úsudek:Graduates can manage and transform complex working environment, independently search for new strategic approaches in field of hygiene and technology of processing meat, meat products and fish. They can independently evaluate obtained scientific knowledge and incorporate them to diploma thesis.

Literatura

ZákladníGracey JF, Collins DS, Huey RJ. 1999. Meat Hygiene. Saunders, 768 pp.Lukešová D, Silberová P, Vidová J, Sovják R. 2010. Atlas of Foodborne Infections Transmitted by Contaminated Food and Water [online]. CULS Prague ITS. Available athttp//parasites.czu.cz/food/ (accessed on 15 March 2013).Heinz G, Hautzinger P. 2008. Meat processing technology for small- to medium-scale producers [online]. FAO Rome. Available at http//www.fao.org/docrep/010/ai407e/ai407e00.htm (Accessed on 15 March 2013).Payne WJA, Wilson RT. 1999. An Introduction to Animal Husbandry in the Tropics. Oxford. Blackwell Science, 815 pp.Kouba V.2013. Clinical Propedeutic for Investigation of Large Farm Animals. CULS Prague FTAS, 61 pp.DoporučenáRicke SC, Van Loo EJ, Johnson MG, O'Bryan CA. 2012. Organic Meat Production and Processing. Wiley-Blackwell. 464 pp.Toldrá F. 2009. Safety of Meat and Processed Meat Food Microbiology and Food Safety. Springer, 687 pp.Arduser L., Brown DR. 2005. HACCP & Sanitation in Restaurants and Food Service Operations A Practical Guide Based on the USDA Food Code With Companion CD-ROM. Atlantic Publishing Company, 552 pp.OIE. 2004. Handbook on Import Risk Analysis for Animals and Animal Products (Vol.1) Introduction and qualitative risk analysis [online]. OIE Paris. Available at http//www.oie.int/doc/en_document.php?numrec=3970503 (accessed on 15 March 2013).OIE. 2004. Handbook on Import Risk Analysis for Animals and Animal Products (Vol.2) Quantitative risk assessment [online]. OIE Paris. Available at http//www.oie.int/doc/en_document.php?numrec=1063103 (accessed on 15 March 2013).

Požadavky

none

Garant

Bc. Ing. Bo-Anne Rohlík, Ph.D.