FGP560- TECHNOLOGY AND QUALITY CONTROL OF MEAT - MEAT PRODUCTS

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1 FGP560- TECHNOLOGY AND QUALITY CONTROL OF MEAT - MEAT PRODUCTS Course Title Short Title: Full Title: T.Q.C.M.P. Technology and Quality Control of Meat - Meat Products Course Unit Code: FGP560 Course Unit Level: Undergraduate Course Unit Type: Compulsory Year of Study: Third Semester: Fifth ECTS Credits: 5.0 Module Coordinator 1 : Lecturer(s): Lab. Assistants: Dr Paraskevi Mitlianga, Professor Dr Eleni Kasapidou, Research Associate M.Sc. Konstantinos Kountouras Module Description: The main goal of the course is to teach the students Quality characteristics of meat and meat products Hygiene and safety of meat and meat products Classification of meat products Quality control of meat and meat products Processing technology of meat based products (gyros, meat patties, skewered meat, etc). Processing technology of meat products (cured products, heat treated products, cured fermented, etc). Preservation of meat and meat products Nutritional value of meat and meat products Learning Outcomes: On successful completion of this module the learner will have a comprehensive knowledge for the: 1. Carcass animals and poultry. Skeletal muscle and other tissues of carcass animals and poultry. The by 1

2 products of carcass animals and poultry. 2. Slaughter facilities and methods of animal and poultry slaughter. 3. Carcass classification of animals and poultry 4. Control of qualitative characteristics of meat 5. Production methods of meat products 6. The effect of biological-biochemical factors on the quality and suitability of raw meat aimed for further processing. 7. Control of qualitative characteristics of meat products 8. Production, safety and health, preservation, inspection, spoilage and legislation of meat and meat products. Mode of Delivery: Face to face Language of Instruction: Greek/English Prerequisites and co-requisites Module Recommendations 2 No recommendations listed Requirements 3 No requirements listed Recommended Optional Programme Components No recommendations listed Course Contents Farm animals and poultry carcasses. Skeletal muscle and other tissues. Conversion of muscle into meat Quality control and quality characteristics of meat from farm animals. Quality control and quality characteristics of poultry meat. Sensory characteristics of meat and meat products Preservation methods for meat and meat products 2

3 Meat based products. First, auxiliary and other materials. Meat products (cured/fermented, heat treated and other products). First, auxiliary and other materials. Quality characteristics of meat based products Quality characteristics of meat products (cured/fermented, heat treated and other products). Quality control of meat products (cured heat treated products, ripened products and other products) Quality control (chemical/biochemical/ physical, microbiological and sensory examination) of meat and meat products. Meat packaging Teaching Methods & Module Workload 4 Teaching Methods Full-time Type Description Hours Frequency Average Weekly Learner Workload (Project Work) Lab T.Q.M.P. Lab 3 Every Week 3 Lecture 4 T.Q.M.P. 2 Every Week 6 Total Weekly Learner Workload 9 Total Weekly Contact Hours 5 Assessment Assessment Breakdown % Course Work (*) Lab and/or Project Work End of Semester Formal Examination (*)Coursework Breakdown Type Description Outcome % Assessment Date 3

4 addressed of total Practical/Skills Evaluation Lab evaluation Written examination of laboratory background - - 1, 2, 3, 4, 6, Week 13 Lectures Written examination of theoretical background 1, 2, 3, 4, 5, 6, 7, Sem End % Total 100,0 The Module Coordinator reserves the right to alter the nature and timings of assessment Resources Recommended Book Resources Γεωργάκης, Σ. (2005). Το κρέας και τα Προϊόντα του (Παραγωγή Εμπορία Τεχνολογία - Υγιεινή). Συλλογικό Έργο. Εκδόσεις Σύγχρονη Παιδεία, Θεσσαλονίκη. [Georgakis, S. (2005). Meat and Its Products (Production Trading Technology Hygiene). Collaborative Work. Publications Sichroni Paidia, Thessaloniki] [ISBN ] Γεωργάκης, Σ., Βαρελτζής, Κ. και Αμβροσιάδης, Ι. (2000). Τεχνολογία Τροφίμων Ζωικής Προέλευσης. Εκδόσεις Σύγχρονη Παιδεία, Θεσσαλονίκη. [Georgakis, S., Vareltzis, K. and Ambrosiadis, I. (2000). Technology of Meat of Animal Origin. Publications Sichroni Paidia, Thessaloniki] [ISBN: ] Γιαννακόπουλος, Α. και Τσερβένη Γούση, Α. (2009). Ορνιθοτροφία (Β έκδοση). Εκδόσεις Σύγχρονη Παιδεία, Θεσσαλονίκη. [Yannakopoulos, A. and Tserveni-Gousi, A. (2009). Poultry Science. 2 nd Edition. Publications Sichroni Paidia, Thessaloniki] [ISBN ] Ελευθεριάδου, Α. (2008). Τεχνολογία Κρέατος (Θεωρία). Εκδόσεις Α.Τ.Ε.Ι. Θεσσαλονίκης, Σίνδος, Θεσσαλονίκη.[Eleftheriadou, A. (2008). Technology of Meat (theory). ATEI Publications, Sindos, Thessaloniki] [ISBN: ] Καραϊωάννογλου, Π. (2004) Υγιεινή Του Κρέατος. Επιθεώρηση Των Σφαγίων Των Θηλαστικών. Β Έκδοση. Εκδόσεις Κυριακίδη, Θεσσαλονίκη. [Karaioannoglou, P. (2004). Meat Hygiene. Inspection of Carcasses of Mammals. 2 nd Edition. Publications Kiriakidis, Thessaloniki] [ISBN: ] Μπλούκας, Ι. (2007). Τεχνολογία Κρέατος: Κρέας - Προϊόντα κρέατος. Εκδόσεις Σταμούλης Α., Αθήνα. [Bloukas, I. (2007). Technology of Meat: Meat Meat Products. Publications A. Stamoulis, Athens] [ISBN: ] Ραμαντάνης, Σ.Β. (2006). Τεχνολογία Κρέατος και Προϊόντων του. Εκδόσεις Σύγχρονη Παιδεία, Θεσσαλονίκη. [Ramantanis, S.B. (2006). Technology of Meat and Its Products. Publications Sichroni Paidia, Thessaloniki] [ISBN ] 4

5 Varnam A. και Sutherland J. (2001). Κρέας και Προϊόντα κρέατος. Εκδόσεις Ίων, Αθήνα. [Varnam A. and Sutherland J. (2001). Meat and Meat Products. Publications Ion, Athens] [ISBN: ] Lawless, H.T. and Heymann, H. (1999). Sensory Evaluation in Food. Principles and Practices. Springer, USA. [ISBN X] Kinsman, D.M., Kotula, A.W. and Breidenstein, B.C. (1994). Muscle Foods: Meat, poultry and seafood technology. Chapman and Hall, New York, USA. [ISBN: ] Lawrie, R.A. and Ledward, D.A. (2006). Lawrie s Meat Science, 7 th Edition. Woodhead Publishing Limited, Cambridge, UK. [ISBN: ] Nollet, L.M.L. and Toldrà, F. (editors)(2009). Handbook of Processed Meats and Poultry Analysis. CRC Press New York. [ISBN ] Pearson, A.M. and Gillett, T.A. (1996). Processed meat. 3 rd Edition. Chapman & Hall, New York, USA. [ISBN: ] Recommended Article/Paper Resources The Module Coordinator is a permanent member of the Educational Personnel (EP) of the Department. 2 This is prior learning (or a practical skill) that is strongly recommended before enrolment in this module. You may enrol in this module if you have not acquired the recommended learning but you will have considerable difficulty in passing (i.e. achieving the learning outcomes of) the module. While the prior learning is expressed as named Mechanical Engineering Department s module(s), it also allows for learning (in another module or modules) which is equivalent to the learning specified in the named module(s). 3 This is prior learning (or a practical skill) that is mandatory before enrolment in this module is allowed. You may not enroll on this module if you have not acquired the learning specified in this section. 4 Indepent and directed learning (non contact) is being calculated as a fraction of lecture workload by the Greek Law 5