MVI381 Meat Technology

The course is new and changes may occur

The course covers the production, processing, and preservation of meat and meat products, which constitute a significant part of Norway’s land-based food production. The meat industry is an important contributor to the national economy, value creation, employment, and food preparedness, and is characterized by a complete value chain from farm to table within the country. The course provides a comprehensive understanding of the technological, biological, and economic aspects of meat production, with an emphasis on both practical and theoretical issues.

The course addresses key topics such as:

• Animal welfare and slaughter technology: Focus on humane slaughter methods, the slaughter process, classification of carcasses, meat cutting, and utilization of slaughter by-products.
• Quality assurance and process technology: Methods to ensure tenderness, heat treatment, and refrigerated storage for optimal quality and shelf life.
• Minced meat technology and additives: Basic processes for the production of minced meat products, as well as the use of processing aids and additives.
• Salting, smoking, and marinating: Technology and ingredients for flavor and preservation, including processes for production of dry-cured sausages.
• Effects of oxidation: Quality changes in fatty acids and proteins during storage, and the effects of lipids on product quality.
• Microbiology and hygiene: Assessment of microbiological conditions, hygiene, and parasites, adapted to the students’ prior knowledge.
• Recipe optimization and quality modeling: Mathematical modeling of quality and shelf life changes in animal products.

Knowledge

• The student has knowledge of the key industrial processes used for the storage and processing of meat products, including minced meat technology, salting/smoking, and fermentation.
• The student has insight into production processes, raw material selection, and quality assessment of selected meat products.
• The student understands the relationship between animal welfare, slaughter processes, and the quality of the final product, as well as environmental challenges related to slaughter waste and the utilization of meat by-products.
• The student has knowledge of oxidative stability in meat during storage and preparation, as well as the chemical mechanisms that influence this.

Skills

• The student can develop meat products by selecting suitable raw materials and ingredients, as well as managing the process to achieve the desired final product quality.
• The student can identify and assess the consequences of different process choices, and propose improvements in the case of faulty production.
• The student can plan, carry out, and evaluate the production of various meat products through practical projects and their own analyses.

General competence

• The student can reflect on and discuss ethical and environmental aspects of the meat industry, including animal welfare and resource utilization.
• The student can contribute to professional discussions and collaborate in teams to solve practical and theoretical challenges in meat processing.
• The student can apply acquired knowledge and skills for the continuous improvement of processes and products in the meat industry.