Course item: ……… 1. INFORMATION ABOUT THE COURSE A

Code…….
Course item: ………
1. INFORMATION ABOUT THE COURSE
A. Basic information
Name of course
Study level
Unit running the study programme
Study programme
Speciality
Name of teacher (s) and his
academic degree
Introductory courses
Animal Products Determination
first degree
Faculty of Animal Breeding and Biology, Department of Poultry
Breeding and Animal Products Evaluation
Animal Husbandry
Przemysław Dariusz Wasilewski, PhD
Anatomy, Physiology, Biochemistry
Knowledge of the physiological and biochemical processes
occurring in farm animals
Prerequisites
B. Semester/week schedule of classes
Semester
Lectures
Classes
Laboratories
winter
1
1
1
Project
Seminars
Field
exercises
ECTS
2
2. EFFECTS OF EDUCATION (acc. to National Qualifications Framework)
Knowledge
Skills
Competences
Characterize raw materials and animal products, has knowledge of the
methods of their collection, preservation and refining, and knows the
methods, techniques and tools used in the determination of raw materials
and products of animal origin. Defines the basic assumptions of rational
human
Has the ability to select and use the most appropriate methods and
analytical and sensory devices to solve simple engineering tasks in the
assessment of raw materials and animal products. Has knowledge of
national and EU laws in the field of raw materials and products of animal
origin
Understands the need for regular updating of knowledge, including the
raw materials and products of animal origin. Demonstrates understanding
of the need for lifelong learning in the context of technological progress on
raw materials and products of animal origin. Understands the importance
of quality raw materials and products of animal and responsibility for their
production.
3. TEACHING METHODS
multimedia lectures, labs
4. METHODS OF EXAMINATION
written exam, colloquiums
5. SCOPE
Lectures
Laboratories
Animal products in Poland and Europe. Structure of animal production.
Pre-slaughter treatment of animals. Animal products and dressing yield.
Characteristic and properties of muscle tissue. Nutritional properties of
meat. Characteristic and properties of fat tissue. The skin of animals.
Animal by-products. Meat preparations. Technology of tinned food
production. Poultry as slaughter material. Milk and milk products. Butter
and cheeses.
Alive and after slaughter evaluation of animals. The rules of alive animals
purchase. Methodology of animals slaughter. Veterinary inspection (alive
and after slaughter). EUROP classification of carcasses. Dissection of
animal carcasses. Meat quality evaluation. Test panel of meat. Meat
ripeness and changes during its storage. Methods of slaughter value
evaluation. Poultry as slaughter material. Factors influencing on high quality
milk production. Evaluation of milk quality. Storage and preservation of
food.
6. LITERATURE
Basic literature
Supplementary
literature
Jurczak M., 1999. Mleko produkcja, badanie, przerób. Wyd. SGGW,
Warszawa.
Litwińczuk Z., Litwińczuk Z., Barłowska J., Florek M., 2004. Surowce
zwierzęce ocena i wykorzystanie. PWRiL, Warszawa.
Pisula A., Pospiech E., 2011. Mięso - podstawy nauki i technologii. Wyd.
SGGW, Warszawa.
Kortz J., 2001. Ocena surowców rzeźnych. Skrypt AR, Szczecin
Pijanowski E., 1984. Zarys chemii i technologii mleczarstwa. PWRiL,
Warszawa.
Prost. E.K. 2006. Zwierzęta rzeźne i mięso - ocena i higiena. Lubelskie
Towarzystwo Naukowe, Lublin.