Subject description
Pre-slaughter technologies –principles of stress prevention (collection, loading, transport, stabling of animals)
Primary processing of slaughtered animals and poultry – principles and technological lines for stunning, slaughter, cutting, control of carcasses.
Primary preservation of meat – principles and technologies– cooling, freezing (convection, conduction, immersion, cryogenic methods)
Preservation of meat – processes and technological lines (thermal processes – pasteurisation, sterilisation; salting, smoking, irradiation, biological preservation, dehydration, packaging – VP, , MAP).
Modern thermal processing of meat (ohmic heating, radio frequency dielectric heating, IR-heating, UHT method, high pressure heating).
New equipment and technological lines for meat processing: carcass cutting (cutters, microcutters), mechanical separators for the production of MSM, mixers, fillers, sealers, lines for the production of restructured meat, smoking equipment (pyrolytic wood smoke, liquid smoke, electrostatic smoke) and ripening chambers.
Modern methods of packaging meat and meat products – modified atmosphere packing (MAP), active packaging, intelligent packaging.
Robotization of quality control of slaughtered carcasses – instrumental methods.
Instrumental analysis of sensory parameters of meat and meat product quality – colour, smell, taste (aroma), texture.
The subject is taught in programs
Objectives and competences
Pedagogical Objective: The objective is to familiarise students with the complexity of specific technological processes and machinery in the technologies of production, preservation and distribution of meat of different animal species, as well as with procedures and modern technological equipment for the production, quality control and distribution of meat products.
Competencies: The intended learning outcome is to obtain a good basis for recording research problems in the framework of technological processes related to specific hardware and for planning and conducting research in this area.
Teaching and learning methods
Lectures, independent study and preparation of project assignments.
Expected study results
Knowledge and understanding:
Knowledge of the variety and complexity of hardware and technological lines, as well as knowledge of the basic physical and chemical processes involved in the technologies of production, processing, and distribution of meat and products.
Basic sources and literature
Jensen, W. K., Devine, C. D., Dikeman, M. 2004. Encyklopedia of Meat Sciences. Elsevier Ac. Press. Amsterdam. Izbrana poglavja cca. 200 str.
Nolet, L. M., Toldra, F. 2006. Advanced Technologies for Meat Processing. CRC Taylor & Francis, Boca Raton. Cca. 120 str.
Hui Y. H. et al., 2012. Handbook of Meat and Meat Processing. CRC Press, Taylor & Francis group, New York. Part IV, V, VI (p. 447-700), Cca. 250 str.
Feiner F. 2016. Salami. Elsevier Science & Technology, 230 str.
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University of Ljubljana, Faculty of Electrical Engineering Tržaška cesta 25, 1000 Ljubljana