| Type: | Open University
Language: Danish |
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Previous course: C3084
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No credit points with: C3084/30784
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Prerequisite: Gennemgået levnedsmiddelgrunduddannelse. Bachelor in food science
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Recommended semester: 7th - 9th semester
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Scope and form: Lectures, excursions, practicals and seminars
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Examination: Approval of exercises with oral exam. Oral exam (13-scale)
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Department: Department of Biotechnology
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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
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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,...), Cutting processes (minicing, flaking,....). Salting and marinating of whole and smaller cuts. Restructured products. Fermented meat products; microbiological and technological aspects such as air-drying.
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