Meat and Meat Products
Code: 102649Credits: 6
| Degree programme | Type | Course |
|---|---|---|
| Food Science and Technology | OP | 4 |
| Veterinary Medicine | OP | 5 |
Contact lecturer
- Name :
- Montserrat Mor-Mur Francesch
- Email :
- montserrat.mor-mur@uab.cat
Teaching staff
- Josep Yuste Puigvert
- Idoia Codina Torrella
Group languages
You can consult this information at the end of the document.
Prerequisites
There are no official prerequisites, but it is essential that the CTA students deepen the knowledge of Methods I and II, pilot plant practices; the Veterinary students the knowledge of Morphology and function of muscle tissue and Food Technology. Those from the two degrees, the knowledge of Biochemistry and food science.
Objectives
The meat industry is one of the main among all food incdustries and in some contexts it is the majority. In Catalonia it reaches a third of the total and occupies up to 37% of the workers of the alimentary one.
On the other hand, the science of meat and its derivatives has been studied systematically and cartesian for many years, so that it brings knowledge to this basic sector of food for various reasons.
The above facts lead to the consideration of offering CTA students the possibility of furthering this science through an optional subject.
Knowledges
The student must acquire adequate knowledge of the meat properties , the processes of conservation and / or transformation that are applied in industries, the effects of processing on the microbiological and organoleptic characteristics, the nutritional and functional properties of meat and finally, the less common treatments being in development.
Skills or aptitudes
The student must acquire the skills of analysis, intervention and resolution, since as a professional he will have to deal with situations (problematic or not), such as routines, changes, innovations, developments, conflicts, lack of conformity, etc. The professional must also exercise educational or training functions to improve the activities or solve the problems, whether you are a technician or an inspector.
Attitudes
The student must be aware of his role as a professional who should contribute to a better supply of meat to the population, with an adequate knowledge of the demands of this responsibility. The student will also have to feel the need for continuous development of their knowledge and skills, with an interest in their own professional improvement.
Learning outcomes
- Apply the scientific method to resolving problems.
- Search for, manage and interpret information from different sources.
- Develop individual learning strategies and planning and organisation skills.
- Relate the characteristics of foods to their physical properties.
- Select food conservation methods that slow down deterioration.
- Recognise the changes, spoilage and adulterations that can affect milk, meat, fish products, eggs, vegetables and products deriving from these, and also products made in group catering businesses.
- Apply the technological processes that are specific to milk and dairy products, meat and meat derivatives, fish products, egg products and vegetable products, and understand the modifications to the final product that these processes make.
- Foresee and solve problems that are specific to the food industries.
- Recognise the importance of fermentation processes and appreciate the role of microorganisms in industrial processes.
- Discern the critical control points in each food production process in businesses in the dairy, meat, fishing and aquaculture, eggs and egg products and fruit and vegetable sectors, and also in group catering businesses.
- Analyse, synthesise and resolve problems and make decisions.
- Work effectively in single or multidisciplinary teams and show respect, appreciation and sensitivity for the work of others.
- Draft and present satisfactory professional reports, always maintaining the required confidentiality.
- Recognise the dangers to milk, meat, fishing products, eggs, plants and derived products, as well as products made in collective catering establishments, and evaluate the risk involved for different consumers.
- Recognise the changes, alterations and adulterations suffered by milk, meat, fishing products, eggs, plants and derived products, as well as products made in collective catering establishments.
- Recognise the influence of the intrinsic, extrinsic and implicit characteristics of milk, meat, fishing products, eggs, plants and derived products, as well as products made in collective catering establishments, in the presence or persistence of a danger.
- Distinguish critical control points in each food preparation process in companies in the dairy, meat, fishing and aquaculture, eggs and egg product and plant product sectors, as well as collective catering establishments.
- Apply specific technological processes to the preparation of milk and dairy products, meat and derived products, and fishing, egg and plant products, and understand the modifications derived from the application of these processes to the finished product.
Contents
A. Theoretical contents
They will be taught mostly in a virtual format, although some aspects will be combined with hands-on works and seminars.
Chapter I. MEAT SCIENCE
Unit I. Physicochemical characteristics of meat and the process to obtain it
Topic 1. Composition. General tables. Factors that modify it. Water: water activity and water retention capacity. Lipids. Muscle structure, muscle fibers (aerobic and anaerobic) and proteins. Carbohydrates. Minority substances. Involvement in the production of derivatives and contrast with non-meat raw materials.
Topic 2. Transformation of muscle into meat. Concepts. Muscle contraction and energy sources. Main events. Factors influencing post-mortem changes. Molecular mechanism of rigor mortis. Toughness resolution: maturation and softening. Accelerated ripening. Abnormal developments of rigor rigor: Effects of stress: DFD, PSE and other meats. Industrial implications and methods of prevention and detection.
Item 3. Application of cold: refrigeration and freezing. Concepts and parameters. Systems: mechanical compression and cryogenic fluids. Storage. Modifications and shelf-life. Thawing. Differentiation between frozen and non-frozen meats.
Item 4. Carcasses and cutting. Concepts. Classification of carcasses: estimation of the amount of meat. Problems of quality assessment. Industrial cutting (cold). Hot deboning.
Item 5. Co-products. Concepts. Factors affectong its consumption. Description of the main parts. Casings: natural and artificial (edible and inedible). Natural casing technology. Mechanically recovered meat.
Unit II. Meat quality
Item 6. The natural and added microbiota. Origin and evolution of microorganisms in fresh meat. Main microbial groups. Frequent parasites in meat. Control methods. Useful and altering microorganisms. Bioconservation
Item 7. Physico-chemical and organoleptic quality. Instrumental and sensory measurement and / or determination systems. Relationships. Consumer assessment.
Item 8. Nutritional quality of meat. Structural, energetic and essential compounds. Recommended limitations and controversies about the risk of meat consumption.
Chapter II. MEAT TECHNOLOGY, DERIVATIVES.
Unit III. Meat products technology
Item 9. General technological processes. Chopped. Defects in minced products. Premix and mix. Sausage. Defects in sausage products. Coextrusion. Smoking: natural (cold and hot) and artificial. Desirable and undesirable effects of smoking.
Item 10. Curing. Methods and purposes. Meat characteristics that affect curing. Components. Nitrite toxicity and possible alternatives. Curing salt application systems. Preparation of brines. Defects in cured products.
Item 11. Packaging. Concepts. Criteria for the choice of packaging. Materials. Packaging systems. Microbiological changes.
Unit IV. Families of traditional meat products in the Mediterranean
Item 12. Fresh preparations and products. Description. Additives. Elaboration. Storage. Batter.
Item 13. Dehydrated and biochemically modified meat products. Description. Whole products: Iberian and non-Iberian. Chopped products. Curing technology: chambers, features and controls. Formulations and technologies of whole and chopped products. Steps. Natural and / or added microbiota. Modifications during the process. Storage. Accelerated ripening. Defects.
Item 14. Cooked meat products. Cooking technology: parameters and types. Methods for monitoring the temperature reached in the thermal center. Whole products. Chopped products: consistent and spreadables. Formulations and technologies of whole and chopped products. Steps. Modifications during the process. Packaging and storage. Defects.
Unit V. Other meat derivatives. Emergent products
Item 15. Recent or minority derivatives and processes. Emerging technologies and combined treatments. Restructured meats. Enhanced meats. Cultured meat. Meat analogues.
B. Practical contents and seminars
A total of 22 hours of practicum will be taught by means of laboratory, pilot plant and seminars.
Laboratory: Factors to be taken into account when making meat and derivative quality determinations. Restructured meat production.
Pilot Plant: Preparation of chopped dehydrated. Making a consistent meat emulsion. Making a spreadable emulsion.
Seminars: Discussion of results. Problems of the classification of meat derivatives.
Note: Depending on the restrictions that may be imposed by the health authorities according to the evolution of the pandemic, reductions or prioritization of the contents of the subject may be carried out.
Learning activities and methodology
| Title | Hours | ECTS | Learning outcomes |
|---|---|---|---|
| Encompassed | 6 | 0.24 | |
| Encompassed | 8.5 | 0.34 | |
| Supervised | 35 | 1.4 | |
| Autonomous | 60 | 2.4 | |
| Encompassed | 31 | 1.24 | |
| Encompassed | 7.5 | 0.3 |
Methodology
Face-to-face theoretical classes and practices according to general course planning. The teaching material used in the subject will be available in the Moodle Classroom.
In this course, the use of Artificial Intelligence (AI) technologies is allowed as an integral part of the work development, as long as the final result reflects a significant contribution from the student in the analysis and personal reflection. The student must clearly identify which parts have been generated with this technology, specify the tools used, and include a critical reflection on how these have influenced the process and the final outcome of the activity. Not being transparent about the use of AI will be considered a lack of academic honesty and may lead to a grade penalty on the activity, or more serious sanctions in severe cases.
Assessment
Continuous assessment activities
| Title | Weight | Hours | ECTS | Learning outcomes |
|---|---|---|---|---|
| Final test | 50% | 1 | 0.04 | 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12, 13, 14, 15, 16, 17, 18 |
| Partial tests | 50% | 1 | 0.04 | 1, 8 |
The assessment will be done continuously with various tests that will be announced periodically throughout the course.
At the end of the semester there will be an exam that will include all the learning achieved throughout the course. This exam will count for 50% of the final grade while the other 50% will come from the set of tests taken during the months in which the subject will be taught. You will need a grade above 3.9 in each activity to be able to make an average. There will be a retake test that will include all sections of the subject for which a grade equal to or higher than 5 must be obtained.
Non-evaluable students
Those who have completed less than 30% of assessment trials.
Single assessment
It will consist of a single test in which the contents of the entire subject program will be evaluated. You must have a grade equal to or greater than 5 to pass the subject.
The single assessment test will take place on the same day as the last continuous assessment test of the subject. The single assessment can be recovered on the day set for the recovery of the subject.
The proofreading will follow the same system as that for continuous evaluation.
Any irregularity committed in an assessment activity (including academic misconduct, plagiarism or improper use of AI, unless such use is expressly authorised in the course guide), that may lead to a significant change in the grade will result in that assessment activity being graded as 0. If the course guide establishes that, in order to pass the course, it is essential to have obtained a minimum grade in that assessment activity, or if several irregularities occur in the assessment activities of the same course, the final grade for that course will be 0. In addition, disciplinary proceedings may be initiated against any student who commits any of these irregularities.
Bibliography
E-books are accessible from a computer connected to a UAB IP or via xpv
General books in Spanish, on paper:
* Carballo, B. M., G. López de Torre i A. Madrid. 2001. Tecnología de la carne y de los productos cárnicos. Mundi-Prensa Libros, Madrid.
* Ordóñez, J. A., M. I. Cambero, L. Fernández, M. L. García, G. García, L. de la Hoz i M. D. Selgas. 1998.
Tecnología de los alimentos. Vol. II. Alimentos de origen animal. Síntesis, Madrid.
English e-books:
· Fernandes, Rhea. (2009) (Ed.). Microbiology Handbook - Meat Products (2nd Edition). https://app.knovel.com/hotlink/toc/id:kpMHMPE002/microbiology-handbook-2/microbiology-handbook-2
* Galanakis C.M. (Ed.). (2019) Sustainable Meat Production and Processing. Academic Press. https://doi-org.are.uab.cat/10.1016/B978-0-12-814874-7.01001-4
* Toldrá F. (Ed.). 2018. Lawrie's Meat science, 8a ed. Elsevier. https://app.knovel.com/hotlink/toc/id:kpLMSE0011/lawries-meat-science/lawries-meat-science
* Toldrá F. (Ed.). 2008. Meat biotechnology. Springer, New York. https://doi-org.are.uab.cat/10.1007/978-0-387-79382-5
* Toldrá, F. (Ed.). 2009. Safety of meat and processed meat. Springer, Nova York, EUA. https://doi-org.are.uab.cat/10.1007/978-0-387-89026-5
* Toldrá, F. (Ed.). 2010. Handbook of meat processing. Blackwell, Oxford, Regne Unit. https://onlinelibrary-wiley-com.are.uab.cat/doi/book/10.1002/9780813820897
Databases of e-book
- http://www.knovel.com/web/portal/main (apartat Food science)
Són d’especial interès:
o Encyclopedia of food microbiology
o Encyclopedia of meat science
- Encyclopedia of food sciences and nutrition
Revistes científiques i tècniques
* Cárnica 2000
* EUROCARNE
* Fleischwirtschaft International
* Journal of Muscle Foods
* Meat Processing
* Meat Science
* Poultry Science
Web
- American Meat Institute (AMI): http://www.meatami.com
- AMI. Meat safety: http://www.meatsafety.org
- American Meat Science Association (AMSA): http://www.meatscience.org
- Centre de Liaison des Industries Transformatrices de Viandes de l'UE (CLITRAVI):http://europa.eu.int/comm/civil_society/coneccs/organe_consultatif/detail_cb.cfm?CL=en&GROUPE_ID=26
- International Meat Secretariat (IMS): http://www.meat-ims.org
- Joint Institute for Food Safety and Applied Nutrition, Food safety risk analysis clearinghouse.:http://www.foodrisk.org/meat_poultry.cfm
- Union Européenne du Commerce du Bétail et de la Viande (UECBV): http://www.uecbv.be
- World's Poultry Science Association (WPSA): http://www.wpsa.com
- Asociación Española de Empresas de la Carne (ASOCARNE): http://www.asocarne.com
- Asociación de Industrias de la Carne de España (AICE): http://www.aice.es
- Asociación Nacional de Almacenes Frigoríficos de Carnes y Salas de Despiece (ANAFRIC):http://www.anafric.es
- Departament de Salut. Inspecció i control sanitari de la carn:http://www.gencat.net/salut/depsan/units/sanitat/html/ca/aliments/spsalc.htm.
Software
Not needed.
Course groups and languages
The information provided is provisional until November 30. After this date, you will be able to consult the language of each group through this link. To access the information, you will need to enter the course CODE
| Type of teaching | Group | Language | Semester | Shift |
|---|---|---|---|---|
| (TE) Theory | 1 | Catalan | first semester | morning-mixed |
| (PAUL) Classroom practices | 1 | Catalan | first semester | morning-mixed |
| (PLAB) Practical laboratories | 1 | Catalan | first semester | morning-mixed |
| (PPP) Pràctiques en planta pilot de tecnologia dels aliments | 1 | Catalan | first semester | morning-mixed |
| (PPP) Pràctiques en planta pilot de tecnologia dels aliments | 2 | Catalan | first semester | morning-mixed |
| (PPP) Pràctiques en planta pilot de tecnologia dels aliments | 3 | Catalan | first semester | morning-mixed |