After successfully mastering the course students will be able to: Explain characteristics of growth of species and breeds of animals for slaughtering, as a raw materials for the slaughter industry. Actively participate in teams for the design of facilities for the slaughter of certain types of livestock and poultry. To explain the main factors (pre and post mortem), which affect the quality of carcasses and meat of fattened animals. Explain the procedure for the selection of raw materials for processing and the characteristics of each stage of the technology of meat processing. Explain the technological processes in the production of various types of meat products. To interpret legislation, prerequisite programs and hygiene standards to be applied in meat industry.
Name | Lectures | Exercises | Laboratory |
---|---|---|---|
MILAN MARKOVIĆ | 4x1 4S | ||
MILENA ĐOKIĆ | 2x1 4S |