The subject of Science and Technology of Meat, Fish and Derived Products is taught in the 1st four-month period of the last year of the Degree in Food Science and Technology and it is part of the “Food Sector” module.

The general objective of the subject is to study in depth and from an applied perspective the composition, characteristics, preservation and transformation of meat and fish, as well as the processing technology and the properties and defects of meat and fish derivatives. Its purpose is for students to acquire the basic knowledge and skills that will enable them to select in each case the most appropriate raw materials, ingredients, additives and technologies for the preservation, transformation and elaboration of meat and fish derivatives.

Thus, the course is closely related to the Food Technology I and II subjects (taught in the 3rd and 4th years of the Degree, respectively), since both are the basis of application to the technologies of the different sectors. Likewise, it integrates knowledge and competences previously acquired from other subjects of the degree such as Food Chemistry and Biochemistry (taught in 2nd year), and Food Microbiology and Hygiene (3rd year).

C1. Identify the physico-chemical and functional characteristics of meat and fish, as well as their mechanisms of spoilage.

C2. Analyze and assess the effects of the different technologies applied in meat and fish preservation and processing on the characteristics of the final product.

C3. Identify the main defects in products derived from meat and fish and propose solutions.

C4. Design, plan and carry out meat and fish manufacturing processes to obtain derived products.

C5. Plan and carry out group work aimed at searching for information and obtaining, discussing and presenting results.

THEORETICAL PROGRAMME

GENERAL INTRODUCTION TO THE SUBJECT SCIENCE AND TECHNOLOGY OF MEAT, FISH AND DERIVED PRODUCTS



I PART. SCIENCE AND TECHNOLOGY OF MEAT AND DERIVED PRODUCTS

1. Introduction

I. MUSCLE STRUCTURE, COMPOSITION AND FUNCTION

2. Structure of skeletal muscle tissue

3. Chemical composition of muscle

4. Muscle contraction



II. TRANSFORMATION OF MUSCLE TO MEAT. MEAT QUALITY PARAMETERS

5. Development of rigor mortis

6. Anomalous developments of rigor mortis

7. Meat ageing

8. Meat color

9. Meat texture

10. Meat aroma and taste

11. Meat water holding capacity



III. INDUSTRIAL PRODUCTION OF MEAT. FRESH MEAT TECHNOLOGY

12. Livestock slaughter

13. Electrical stimulation of the carcasses. Hot processing.

14. Meat refrigeration

15. Meet freezing



IV. MEAT TRANSFORMATION. TECHNOLOGICAL PROCESSES

16. Classification of meat-derived products. General processes

17. Meat curing. Meat emulsions

18. Processing operations of meat derivatives

19. Whole cured and aged meat derivatives

20. Minced cured-aged meat derivatives

21. Whole pasteurized meat derivatives

22. Minced pasteurized meat derivatives



II PART. SCIENCE AND TECHNOLOGY OF FISH AND DERIVED PRODUCTS

1. Introduction

I. STRUCTURE AND COMPOSITION OF FISH

2. Structure and characteristics of fish muscle tissue

3. Chemical composition of fish

4. Structure and Composition variability and scientific-technical consequences



II. POST-MORTEM CHANGES IN FISH. FISH QUALITY

5. Changes in appearance, smell, taste and texture

6. Spoilage of fish

7. Shelf life and quality factors

8. Assessment of fish freshness



III. GENERAL OPERATIONS IN FISH HANDLING AND PROCESSING

9. Preliminary handling

10. Unitary technological processes

11. Refrigeration applied to fish

12. Freezing applied to fish

13. Thawing applied to fish

IV. TRANSFORMATION OF FISH. TECHNOLOGICAL PROCESSES

14. Classification of fish-derived products

15. Fish canning

16. Fish drying and salting

17. Fish Marinating

18. Fish smoking

19. Minced fish and Surimi

20. Fish gels and emulsions

21. Fish by-products



PRACTICAL PROGRAMME

Three different activities will be held: industrial practicals, workshop/exercises and field visits.



INDUSTRIAL PRACTICALS: Several sessions will be held to reproduce at a food plant scale some meat and fish manufacturing processes with the aim of elaborating certain derivatives and/or of processing different raw materials. In these sessions, students will become familiar with some equipment and processes, will be able to experiment with different variables and analyze the processing effect on the characteristics of the final product.



1. Elaboration of a cured-aged sausage and evaluation of the processes involved.

2. Elaboration of a pasteurized sausage and evaluation of the processes involved.

3. Elaboration of semi-preserved fish derivatives and evaluation of the processes involved.

4. Elaboration of smoked fish derivatives and evaluation of the processes involved.



WORKSHOPS (in classroom): Results from Industrial Practicals will be presented and defended in 2 sessions of 3 hours for each section (meat & fish).



FIELD VISITS: Visits to companies that manufacture meat and fish-derived products will be done.

El programa teórico se desarrollará mediante lecciones magistrales participativas.



Los Talleres Industriales se desarrollarán en pequeños grupos en la Planta Alimentaria. Estas sesiones se completarán con una sesión de exposición y discusión abierta de los resultados en aula.



Las Prácticas de Campo estarán dirigidas por un técnico de la propia empresa. Cada estudiante entregará individualmente un resumen o diagrama de flujo de los procesos observados durante la visita.

• Continuous Assessment System
• Final Assessment System
• Tools and qualification percentages:
  • Written test to be taken (%): 70
  • Realization of Practical Work (exercises, cases or problems) (%): 20
  • Individual works (%): 10

The final grade of the student will be the result of the weighted evaluation of different tests and activities:



Written exam (70%). It will consist of an objective test on the theoretical and applied contents of the program. The student must obtain a minimum score of 5 out of 10 for each of the two parts of the course.



Exhibition and discussion of the results of the industrial workshops (20%). It will consist of the presentation and defense in group of the results, observations and conclusions obtained in the sessions of the Industrial Workshops through a PowerPoint presentation, and delivery of a final report. A session will be held for each of the parts of the subject, and they must be passed with a minimum score of 3 points out of 10.



Other activities (10%). Set of other activities carried out either individually or in small groups.



Student assessment regulations (BOPV 03-13-2017; 06-28-2019)



- Waiver of the continuous evaluation system

To renounce the continuous assessment system, students must submit in writing to the teaching staff responsible for the subject their resignation from the continuous assessment system, for which they will have a period of 9 weeks, starting from the beginning of the semester, in accordance with the academic calendar of the center.

Students who renounce the continuous assessment system will have the right to be assessed through the final assessment system.



- Waiver of the call

Failure to submit to the written exam will lead to the renouncement of the call, and will lead to the qualification of "Not Presented".

The same evaluation criteria as for the ordinary call will be followed.

Para la realización de los Talleres Industriales es obligatorio el uso de bata.

Para apoyar las actividades presenciales se empleará la plataforma eGela, como medio de comunicación entre las profesoras y el alumnado. A través de esta plataforma se proporcionarán documentos de interés relacionados con la materia.

Basic bibliography

Boziaris, I. S. 2014. Seafood Processing. Technology, Quality & Safety. Wiley-Blackwell Publishing, Iowa.

Bratt, L. 2010. Fish Caning Handbook. Wiley-Blacwell, Publishing, Iowa.

Du, M., & McCormick, R.J. 2009. Applied muscle biology and meat science. CRC Press. Florida.

Feiner, G. 2006. Meat products handbook: Practical science and technology. CRC Press. Florida.

Hall, G.M. 2012. Fish Processing Technology. Blackie Academic And Professional

Hui, Y.H. 2012. Handbook of meat and meat processing. CRC Press. Florida.

Gökoglu, N., & Yerlikaya, P. 2015. Seafood chilling, refrigeration and freezing: Science and Technology. Wiley-Blackwell Publishing, Iowa.

Nollet, L.M.L., & Toldrá, F. 2014. Handbook of Seafood and Seafood Products Analysis. CRC Press, Boca Raton.

Park, J. W. (ed.). 2015. Surimi and Surimi Seafood. CRC Press, Boca Raton.

Sen, D. P. 2010. Advances in Fish Processing Technology. Allied Publishers, New Dehli.

Shahidi, F. & Botta, J.R. 1994. Seafoods. Chemistry, processing technology and quality. Chapman & Hall, London.

Toldrá F. 2010. Handbook of meat processing. Wiley-Blackwell. Iowa.

Toldrá F., & Nollet, L.M.L. 2018. Advanced technologies for meat processing. Second Edition. CRC Press. Florida.

Venugopal, V. 2006. Seafood processing: adding value through quick freezing, retortable packaging and cook chilling. CRC Press, Boca Raton.

In-depth bibliography

Lawrie R. (1998). Ciencia de la carne. Acribia. Zaragoza.
Martín Bejarano S. (2001). Enciclopedia de la carne y de los productos cárnicos. Volumen I y II. Martín & Macías. Plasencia.
Warris P.D. (2003). Ciencia de la carne. Acribia. Zaragoza.
Bonnell, A.D. (1994). Quality assurance in seafood processing. A Practical Guide. Chapman & Hall, New York.
Shahidi, F., Botta, J. R. (eds) (1994). Seafoods. Chemistry, processing technology and quality. Blackie Academic & Professional
Venugopal, V. (2005). Seafood processing: adding value through quick freezing, retortable packaging and cook-chilling. New Mumbai, India
Voigt, M. N., Botta, J. (eds) (1989). Advances in fisheries technology and biotechnology. Technomic Pub.

Journals

Animal
Critical Reviews in Food Science and Nutrition
Comprehensive Reviews in Food Science and Food Safety
European Food Research and Technology
Food Chemistry
Food Science and Technology International
Food Reviews International
International Journal of Food Science and Technology
Journal of Aquatic Food Product Technology
Journal of Agricultural and Food Chemistry
Journal of Animal Science
Journal of Food Science
Journal of the Science of Food and Agriculture
LWT- Food Science and Technology
Meat Science
Trends in Food Science and Technology

Web addresses

European Federation of Food Science and Technology (EFFoST). www.effost.org/
Institute of Food Science and Technology. www.ifst.org/
Food and Agriculture Organization of the United Nations. Torry Advisory Notes. www.fao.org/
Integrating Food Science & Engineering Knowledge into the Food Chain. www.iseki-food.net
Canadian Institute of Food Science & Technology. www.cifst.ca