14I5O05 - Meat hygiene and technology

Course specification
Course title		Meat hygiene and technology
Acronym		14I5O05
Acronym		Veterinary Medicine
Module
Type of study		Integrated academic studies
Lecturer (for classes)		prof. dr Neđeljko Karabasil prof. dr Mirjana Dimitrijević prof. dr Dragan Vasilev doc. dr Nikola Čobanović
Lecturer/Associate (for practice)		doc. dr Nikola Čobanović doc. dr Nevena Grković as. dr Branko Suvajdžić
Lecturer/Associate (for OTC)
ESPB		11.0	Status
Condition		Basic principles in Food Hygiene
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
Teodorović V., Karabasil N., Dimitrijević M., Vasilev D.: Higijena i tehnologija mesa, Fakultet veterinarske medicine Beograd. 2015 (Original title) Teodorović V, Bunčić O, Karabasil N, Dimitrijević M, Vasilev D. Higijena i tehnologija mesa, Praktikum, FVM, Beograd, 2012. (Original title) 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