| 27715 Processing of Meat Products |
| Danish title: Kødprodukters forarbejdningsteknologi |
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Language: English ECTS-creditpoints: 10, External examination.
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| Type: , open university, food engineering |
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Exam schedule:
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Arrange with teacher |
| Recommended semester: 7th - 9th semester (civil), 7th semester (diplom) |
| Scope and form: Self-tuition / practicals / excursions |
| Evaluation: Oral exam and approval of reports
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| Examination: 13-scale |
| Previous course: 30784 |
| Prerequisites: Bachelor in food science and technology. The course should be taken after the basic meat courses at KVL. |
| No credit points with: 30784 |
Aim: To give the students:
- an understanding of why meat is processed
- detailed knowledge on the functional properties of meat in relation to processing
- an overview of the most common meat processing technologies
- knowledge on methods for optimisation of quality and yield with regards to meat processing |
| Contents: Description of the Danish meat processing industry and the types of products produced. Functional properties of meat and meat proteins (water binding, solubilisation, adhesion, emulsifying and gelling properties) and the influence of freezing / thawing. Differences between meat types and cuts. Functional properties of additives (non-meat proteins, polysaccharides, collagen, phosphate, nitrite,etc.), cutting processes (minicing, flaking,etc.). Salting and marinating of whole and smaller cuts. Restructured products. Fermented meat products; microbiological and technological aspects such as air-drying. |
| Remarks: The course is compulsory for students enrolled for the meat industry line. |
| Contact: Louise Heller Stahnke, building 221, (+45) 4525 2605, louise.stahnke@biocentrum.dtu.dk |
| Department: 027 BioCentrum-DTU |
| Keywords: Meat, Salting, Drying, Fermentation, Processing |
| Updated: 10-04-2001 |
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