OSNOVE PROIZVODNJE I PRERADE MESA

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.