TYPICAL DRESSED PORK PRODUCTS
Learning outcomes of the course unit
Provide the informational basis on which the traditional cured meat industry is based; recognise the distinctive characteristics of typical meat products; be familiar with regulatory issues regarding production standards. Provide the student with the tools necessary to achieve quality and prevent the main quality problems.
“Technology of meat products” is an introductory course.
Course contents summary
Regulatory aspects of Italian and European DOP and IGP meat products. Role and functioning of consortia, control bodies and producer associations. The Italian cured meat industry. Processing technologies, plant layout and production flow-sheets. Characteristic elements and brands of quality. Prevention of major defects. Production innovation. Pre-sliced and portioned meat products.
R.A. Lawrie. Meat Science. Pergamon Press, Oxford, 1985.Y.H. Hui, W-K Nip, R.W. Rogers, O.A. Young. Meat Science and Applications. Dekker, New York, 2001
Classroom lectures. Written exam at the end of the course.