Animal product technologies Meat products module




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НазваниеAnimal product technologies Meat products module
Дата02.11.2012
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ТипДокументы
.- Animal product technologies Meat products module

Prof. Giuliano Dallolio

Course aims

Students will acquire a specialist knowledge of meat processing and preservation techniques, with particular emphasis on modern technologies applied to charcuterie products. They will moreover acquire skills relevant to managing the role of research and development within companies operating in the meat and meat derivatives sector.

Course content




General part


- Overview of the structure and chemical composition of meat.

- Overview of pre- and post-mortem biochemistry of muscle.

- Microbiological and technological properties of meat.

- Meat preservation methods.

- Non-meat ingredients: technological and functional action.

- Flow-charts and HACCP.

- Hurdle technology

Special part


- Technology of cooked meat products:

cooked ham, Mortadella, frankfurters, stuffed trotters, Cotechino.

- Technology of salted, fermented and cured meat products:

salami.

- Technology of salted and cured meat products:

Bresaola (dried salt beef), uncooked ham, Culatello, Coppa and Pancetta.

- Technology for some particular meat preparations:

"fresh processed" meats, reconstituted meat products (cutlets, hamburgers,

etc.), liver paté

- Technology of ready-to-eat products: deli meats

- Methods for the research, development and engineering of new products.

- Overview of methods for flavouring meat products.


Reading list


Gerhard Feiner, Meat products handbook: Practical science and technology, CRC Press, New York, 2006.

R.A. Lawrie, Scienza della Carne, Edagricole, 1983

Jay J. M.-Loessner M.-Golden D.A, Microbiologia degli alimenti. Edizione italiana a cura di Andrea Pulvirenti. Springer-Verlag Italia (MI), 2009.

G. De Felip, Recenti sviluppi di igiene e microbiologia degli alimenti, Tecniche Nuove, Milano, 2001

Lothar Leistner-Grahame W. Gould, Hurdle technologies: combination treatment for food stability, safety and quality, Springer, New York, 2002.

Sebastiano Porretta-Howard R. Moskowitz, Elementi e concetti nello sviluppo degli alimenti, Chiriotti, 2005

AA.VV., Atlante dei prodotti tipici “I salumi”, Agra, 2002

Teaching method


Lectures, field trips.

Assessment method


Final oral exam.
NOTES

Further information can be found on the lecturer's webpage at http://www2.unicatt.it/unicattolica/docenti/index.html or on the Faculty notice board.

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