976002 Meat technologies in practice

Type
Exercise and seminar
Semester hours
2
Lecturer (assistant)
Gierus, Martin
Organisation
Animal Nutrition, Livestock Products and Nutrition Physiology
Offered in
Sommersemester 2025
Languages of instruction
Deutsch
Content

1. introduction and slaughtering
- Hygiene standards and legal requirements;
- Practical demonstration of pig slaughtering
2. cutting of the pig
- Theory: meat cuts and their utilisation;
- Professional cutting in small groups;
- Discussion on the utilisation of by-products
3. basics of meat preservation
- Introduction: principles of meat preservation;
- Importance of curing, salting, smoking, maturing and cooking
4. practical applications of preservation
- Curing and salting:
- Dry and wet curing with curing salt;
- Effect of salt concentrations on shelf life and flavour;
- Smoking:
- Cold smoking and hot smoking with different types of wood
- Sensory differences between smoking methods;
- Maturing:
- Introduction to dry ageing
- Control of humidity and temperature
5. finishing and product manufacturing
- Finishing: cooking meat products;
- Packaging technologies (e.g. vacuum packaging);
- Introduction to simple product labelling;
6. catering and reflection
Previous knowledge expected

LVA Animal Nutrition and LVA Animal Food Technologies are recommended
Objective (expected results of study and acquired competences)

The students:
Expertise:
- Understand the basic technologies of meat processing, in particular slaughtering, cutting and selected preservation methods (curing, salting, smoking);
- Know the microbiological and chemical principles of preservation.
Practical skills:
- Properly cut a pig into usable meat parts under supervision.
- Apply basic preservation methods (e.g. dry curing, wet curing, smoking) in practice.
You can find more details like the schedule or information about exams on the course-page in BOKUonline.