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14I5O05 - Meat hygiene and technology

Course specification
Course title Meat hygiene and technology
Acronym 14I5O05
Study programme Veterinary Medicine
Module
Type of study Integrated academic studies
Lecturer (for classes)
Lecturer/Associate (for practice)
Lecturer/Associate (for OTC)
    ESPB 11.0 Status obligatory
    Condition Basic principles in Food Hygiene Oblik uslovljenosti
    The goal Acquiring knowledge regarding the pre-mortem and post-mortem inspections, welfare and meat quality, slaughter of animals, judgement of meat, composition and characteristics of meat, meat spoilage, Alimentary infections and intoxication, methods of preservation of meat, meat products, composition and characteristics of the meat and the control of the production process.
    The outcome The student needs to know the pre-mortem and post-mortem meat inspection, slaughtering process and the importance of animal welfare and quality of the meat, judgement of meat, knowing the composition and characteristics of meat and meat products, meat spoilage, hazards in the production chain, principles of conservation and meat processing, to evaluate the quality and safety of meat products.
    Contents
    Contents of lectures Pre-mortem and post-mortem inspections, Slaughterhouse and slaughterline process, Food Animals, transport, animal welfare, methods of meat inspection, evaluation of meat for human consumption. Hazards in the meat chain. The composition and characteristics of meat and products quality. Spoilage of meat, alimentary poisoning, methods of preservation of meat and meat products, other products of animal origin.
    Contents of exercises Examination of composition and properties of meat, spoilage of meat and meat products. Control methods of meat processing. Physical - chemical and microbiological examination of meat and meat products. Inspection of carcasses and organs, Carcasses meat quality. Diagnostic of Trichinella. Residues in meat.
    Literature
    1. Teodorović V., Karabasil N., Dimitrijević M., Vasilev D.: Higijena i tehnologija mesa, Fakultet veterinarske medicine Beograd. 2015 (Original title)
    2. Teodorović V, Bunčić O, Karabasil N, Dimitrijević M, Vasilev D. Higijena i tehnologija mesa, Praktikum, FVM, Beograd, 2012. (Original title)
    3. Teodorović V i saradnici. Trichinella Trichinelosis, Naučna knjiga, Beograd, 2007 (Original title)
    Number of hours per week during the semester/trimester/year
    Lectures Exercises OTC Study and Research Other classes
    7 5
    Methods of teaching Lessons with interactive learning with the use of audiovisual methods (Power Point presentations, films) laboratory exercises, demonstrations and practical exercises in slaughterhouses and meat processing.
    Knowledge score (maximum points 100)
    Pre obligations Points Final exam Points
    Activites during lectures 10 Test paper 10
    Practical lessons 10 Oral examination 50
    Projects
    Colloquia 20
    Seminars

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