TYPOLOGY OF MEAT PRODUCTS
Learning outcomes of the course unit
Attainment of suitable training for employment in salami and cured meat factories.
Knowledge of the properties of typical Italian dressed pork products.
Knowledge of the biochemical mechanisms involved in the technology of preserving fresh meat and salami and cured meats.
Course contents summary
The course programme includes the following topics
- Animal slaughtering techniques, fresh meat quality parameters, post-mortem enzymatic tenderizing processes (hanging). Post-mortem glycolysis, acidification process and types of meat.
- Carcass classification methods and supply chain traceability. Raw material for DOP (Denomination of Protected Origin) products.
- Adipose tissue: composition and nutritional properties
- Muscle tissue: composition, myofibrillar and sarcoplasmic proteins, connective tissue. Technological role of muscle components
MAIN BIOCHEMICAL AND PHYSICAL PROCESSES DURING PROCESSING
- Proteolysis. Endogenous proteolytic activity, release of low molecular weight nitrogenous molecules and effects on the flavour, product texture and nutritional value of meat products.
- Oxidation. Lipolytic activity, formation of oxidation compounds with effects on product aroma and wholesomeness. Endogenous and exogenous antioxidants. Main pro-oxidants in meat products: sodium chloride and iron.
- Formation of typical colour and texture. Measurement methods.
- Formation and prevention of undesired substances during processing
MAIN TECHNOLOGICAL MANUFACTURING PROCESSES
- Cured Parma ham production process. Process formulation and control
- Coppa (cured neck of pork) and pancetta (bacon) production process. Process formulation and control
- Salami production process. Process formulation and control
Function of the main additives and ingredients
- Defects having the greatest effect in meat products and possible prevention
Packaging of fresh meat and food preparations in protective atmosphere
Packaging of pre-sliced cured meat products in protective atmosphere
Shelf-life of packaged products.
Meat Science. R. A. Lawrie. Pergamon Press. Oxford. 1987
Industria dei salumi. Igiene, tecnica, legislazione. P. Del Monte, U. Magnani, M. Monari. Edizioni Agricole, 1990.
On-Line Evaluation of Meat. H.J. Swatland, 1995.
Lectures are based on the presentation of transparencies, slides and process diagrams with an overhead projector, questions to students during the presentations. 3-4 hours are dedicated to visits to salami and cured meat factories.
Students are assessed through a final oral exam.