Meat Products and Innovation

Course content

The aim of this course is to give the students detailed knowledge about important aspects of the production of processed meat products from selection of raw materials to the quality of the end product. The course will include lectures and laboratory practicals covering the biochemical properties of the meat as gelation properties, water and fat binding, variation in pH and effects of salt on meat proteins. Further, the effect of different processing techniques on the characteristics of processed products will be covered such as: marinating, mincing, emulsifying, dry-curing, fermentation and heat treatment. New processing techniques will also be presented. The course will also focus on ingredients and additives: potential effects, safety regulations,  and health concerns.

Meat Processing and Innovation will always face these subjects with a perspective of exploring new possibilities for the international meat products market. Thus, the knowledge acquired in the theoretical lessons and in the practicals, will be further applied by the students in developing a project focused on new meat product development using the techniques taught in the course.

During this project work, the groups of students will first prepare a report about the suggested innovative meat product, and thereafter, they will further elaborate different trials at the pilot plant in order to optimize the product. Students will deliver a report describing the innovation and the results from the work in the pilot plant and further analyses. The final course examination will include the presentation of such a report and the evaluation of the different topics included in the course materials.

Education

MSc Programme in Food Science and Technology

MSc Programme in Food Innovation and Health

Learning outcome

The main objective of this course is to provide students a detailed knowledge about processing of meat products, which will further enable them to design and process any kind of new meat product. This knowledge includes aspects related to the technological quality of meat, processing techniques, theoretical knowledge about additives and ingredients, as well as hands on experience about designing and producing processed meats.

The course will be of benefit for all food science students, since many of the topics covered do not only apply to meat products, but to many others food stuff (smoking, dry-curing, heat treatment...). Moreover, this course will be of interest for those students willing to have a deeper knowledge on the diversity of meat processing techniques and additives. The main goals of the course are showing the students the variety of meat processing techniques and additives and their relationship with product safety and quality.

After completing the course the student should be able to:

Knowledge

  • Describe the technological properties of meat for further processing.
  • List the ingredients and additives for meat products.
  • Understand the emulsification and gelation properties of meat proteins.
  • Reflect about the water and fat binding mechanisms in different product types.
  • Describe the processing techniques used in the meat industry.
  • Understand the safety implications of different types of processing and additives

 

Skills

  • Run experimental methods in analysis of meat products
  • Communicate about meat processing subject areas (oral and writing)
  • Process basic meat products, including ingredients and additive selection
  • Design new meat products and inferring final quality characteristics
  • Develop new meat product based on the achieved knowledge 

 

Competences

Students will obtain competences in cooperating with fellows about experimental work, reporting of laboratory results, discussing them individually and in groups, as well as planning and elaborating new meat products.

The course includes lectures, laboratory practicals and writing of laboratory reports/assignments. Project work including new product development, production in pilot plant, lab analysis and writing of a final report. Students will also visit several meat processing factories if possible.

See Absalon for a list of course literature.

Qualifications within the field of biochemistry and quality of raw food material is recommended.

Oral
Collective
Continuous feedback during the course of the semester
ECTS
7,5 ECTS
Type of assessment
Oral examination, 20 min
Students will be examined in a project report based on experimental work and questions related to the topics covered in the course and related to the report. The report (written assignment) will be about a new meat product, including information about ingredients, processing and quality control. The students jointly present their project, and will be questioned individually (total of 20 min per student).
Weight: Oral defence 100%
Aid
Only certain aids allowed

For the oral defence, the only aid will be the report.

Marking scale
7-point grading scale
Censorship form
External censorship
Criteria for exam assessment

See Learning Outcome

Single subject courses (day)

  • Category
  • Hours
  • Lectures
  • 15
  • Practical exercises
  • 20
  • Project work
  • 80
  • Preparation
  • 90
  • Exam
  • 1
  • English
  • 206