TECHNOLOGY AND QUALITY CONTROL OF MEAT AND FISH is a special science course background in the concepts of meat and fishery technology and quality control. Its material course aims at learning the basic elements of muscle anatomy in order to identify the of pieces resulting from the coarse and detailed cutting of the carcasses and their indicated use, its chemical and biochemical composition, postmortem changes as well as and the methods of stunning and slaughtering the carcasses in order to understand the effect of their manipulations in the quality of the carcass and meat, the well-being of the animals and the personnel safety, the key factors affecting the quality and technological characteristics of meat and meat products for the purpose of producing food which meet the needs of the modern consumer, familiarity with measurement methods and assessment of the important physicochemical characteristics of carcass and meat quality, the classification of meat products, the selection of raw and other materials, the preparation methods, h packaging, the preservation of heat treatment and ripening products, the prevention, the evaluation of defects that cause quality degradation, with the aim of producing quality and hygienic products. In addition, the course aims to understand the chemical composition and biological value of the flesh of fish, nitrogenous compounds-proteins, fats, polyunsaturated fatty acids and human nutrition, carbohydrates, vitamins, minerals, the main factors that affect the qualitative and technological characteristics of catches and assessment of the quality of fish, of fish evaluation indicators, the preservation and processing of catches (cooling – freezing, drying, salting, smoking, canning), of chemical and microbiological analyses. Byproducts of fish (roe, fishmeal, liver oil, caviar, taramas, brik, surimi). Quality control assessment of processed catches. Products of marine organisms produced with biotechnological methods. Exploitation of fish of small commercial value. Legislation

The aim of the laboratory part of the course is to enable the student to applies, in an effective way, preservation technologies of meat and fish, to carries out official laboratory controls (organoleptic, physicochemical, microbiological), and meat and fish safety and quality management systems to assess their safety and quality. Upon successful completion of the course, the student will be able to:

• identifies the pieces resulting from coarse and detailed cutting of carcasses and their indicated use,
• understands the chemical and biochemical composition of muscle tissue
• knows the post-mortem changes of meat and fish related to the treatments that are applied to their maintenance as well as the effect of stunning methods and of slaughtering animals for carcases on the quality of the carcase and meat, the welfare of the animals and the staff safety.
• knows slaughterhouses and animal and poultry slaughtering methods
• knows the quality classification of animal and poultry carcasses  has familiarized himself with the methods of measurement and evaluation of the important physicochemicals characteristics of the quality of the carcass and the meat as well as the catch.
• knows the preparation methods of various meat products
• understand the effect of biological-biochemical factors on its quality and appropriateness meat intended for processing
• knows the processing and preservation procedures of meat and its products
• is familiar with the control of the quality characteristics of meat products
• has an understanding of meat production, hygiene, preservation, inspection, spoilage, legislation and meat products.
• knows the quality classification of catches,
• knows how to control the quality characteristics of catches,
• knows the effect of biological-biochemical factors on their quality characteristics catch,
• knows the production, hygiene, processing, maintenance, inspection, alterations, legislation of catches