Course: Food Chain Egg and Poultry Meat Production (4608-431)

Persons:

• apl. Prof. Dr. sc. agr. habil. Michael A. Grashorn (verantwortlich)

Type of Course:

lecture with practicals and excursion

In-Class Hours Per Week:

4

Contents:

Egg market in Germany, EU and World; trends in egg consumption; product liability and quality assurance according to DIN EN ISO 9000; structures in egg production; composition and development of the chicken egg; characteristics of exterior and interior egg quality; egg products and processing of eggs; legal requirements for egg production and marketing; introduction to food sensory, sensory assessment of eggs; hygiene in egg production; eggs as functional foods and nutritional relevance; exercises in determination of egg quality criteria
Market of poultry meat in Germany, EU and in the World; trends in poultry meat consumption; quality assurance systems; structures in poultry meat production; composition and functionality of muscle tissue, ripening of meat; slaughtering of poultry; quality of carcasses and meat; meat processing (convenience products); legal requirements for poultry meat production and marketing; poultry meat as functional food (value added products) and nutritional relevance of poultry and rabbit meat; sensory assessment of meat; hygiene of production, slaughtering and meat processing; exercises in determination of carcass and meat quality criteria

Literature:

Nys, Y., M. Bain, F. van Immerseel (2011) Improving the safety and quality of eggs and egg products. Volume 1: Egg chemistry, production and consumption. Volume 2: Egg safety and nutritional quality. Woodhead Publishing Cambridge
Mead, G.C. (2005): Food safety control in the poultry industry. Wood Publishing Cambridge, UK
Mead, G.C. (2004): Poultry meat processing and quality. Wood Publishing Cambridge, UK
Kerry, J.R., D. Ledward (2009) Improving the sensory and nutritional quality of fresh meat. Woodhead Publishing Cambridge, UK
Owens, C.M., C.Z. Alvarado, A.R. Sams (2010) Poultry meat processing. CRC Press London, UK

Location:

Hohenheim

Remarks:

Private study, computer presentation, video; exercises in egg quality, carcass and meat quality; Application for the module has to be done by ILIAS.

Module:

• 4608-430 Food Chain Eggs and Poultry Meat (compulsory)