Open lecture on the topic: “Peculiarities of thermal processing of meat products”

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On October 5, 2022, at the Odesa National University of Technology, the assistant of the Department of Meat, Fish and Seafood Technology Synytsia Olha gave a lecture on the topic: “Peculiarities of temperature treatment of meat products”.

The listeners of the lectures were students of the TM-31, TM-32, TM-33, TM-41 groups. The number of students is 24.

The lecturer considered the essence of heat treatment methods and their features in the production of meat products.

During the lecture Sinytsia O.V. revealed the purpose and purpose of heat treatment, clarified the features and characterized the temperature regimes of key types of heat treatment, and also highlighted the main problems of temperature treatment of meat products. At the end of the lecture, a video material was shown in which the thermal processing shop for meat products and the features of the equipment design were shown in full.

The lecturer focused attention on the importance of the heat treatment process, the effect of temperature on the quality and safety of the product, and also showed an example of new heat treatment modes of whole meat pork products developed at the “Meat, Fish and Seafood Technologies” department.

Students took an active part in the discussion of the lecture, asked questions to which they received detailed answers.