{"id":1967,"date":"2023-06-14T03:49:21","date_gmt":"2023-06-14T00:49:21","guid":{"rendered":"https:\/\/www.agro.ihu.gr\/?post_type=course&p=1967"},"modified":"2024-12-04T13:16:29","modified_gmt":"2024-12-04T11:16:29","slug":"600-192505","status":"publish","type":"course","link":"https:\/\/www.agro.ihu.gr\/en\/courses\/600-192505\/","title":{"rendered":"Meat Technology"},"author":7,"template":"","meta":[],"semester":[38],"course_type":[70],"class_list":["post-1967","course","type-course","status-publish","hentry","semester-38","course_type-special_background"],"acf":{"code":"600-192505","semester":38,"level":"1","teaching_activities":{"activity_1":{"description":"\u03a3\u03cd\u03bd\u03bf\u03bb\u03bf","weekly_hrs":4,"ects":4},"activity_2":{"description":"","weekly_hrs":"","ects":""},"activity_3":{"description":"","weekly_hrs":"","ects":""},"activity_4":{"description":"","weekly_hrs":"","ects":""},"activity_5":{"description":"","weekly_hrs":"","ects":""}},"type":70,"language":"\u0395\u03bb\u03bb\u03b7\u03bd\u03b9\u03ba\u03ac","erasmus":"\u039d\u03b1\u03b9","url":"https:\/\/moodle.teithe.gr\/course\/view.php?id=3798","prerequisites":"","instructors":[2279],"coordinator":"","content":"General principles of organization and operation of industrial slaughterhouses. Sanitary rules in slaughterhouses. Slaughter of cattle, sheep and goats, pigs and poultry. Slaughter marking, quality classification of carcass and meat. Generally about slice cutting. HACCP, General Rules of Good Hygiene Practice in slaughterhouses and shredding laboratories. European Regulations [EC] no. 852, 853, 854\/2004, etc. Structure of muscular tissue, chemical composition of meat. Physiological and non-physiological changes of meat. Meat products, Mechanically separated meat. Maintenance and processing of meat. Differences between raw and frozen meat. Water holding capacity. Bacteriological tests. Diseases of slaughtered animals. Food poisonings.","goals":"Learning objectives include the acquisition by students of the necessary knowledge and skills related to meat technology. Specifically, students will acquire knowledge and skills about HACCP, the Good Hygiene Practice in slaughter-houses and shredding laboratories, the slaughter and shredding of food-producing animals, the processing and preservation of meat and meat products.","skills":"Retrieve, analyze and synthesize data and information, with the use of necessary technologies. Adapt to new situations. Decision making. Work autonomously. Work in teams. Generating new research ideas. Design and project management. Respect natural environment. Criticism and self-criticism. Promote free, creative and inductive thinking.","teaching_methods":"\u03a0\u03c1\u03cc\u03c3\u03c9\u03c0\u03bf \u03bc\u03b5 \u03c0\u03c1\u03cc\u03c3\u03c9\u03c0\u03bf, \u0395\u03be \u03b1\u03c0\u03bf\u03c3\u03c4\u03ac\u03c3\u03b5\u03c9\u03c2 \u03b5\u03ba\u03c0\u03b1\u03af\u03b4\u03b5\u03c5\u03c3\u03b7 (\u03b4\u03c5\u03bd\u03b7\u03c4\u03b9\u03ba\u03ac).","ict_usage":"\u03a4\u03bf \u03bc\u03ac\u03b8\u03b7\u03bc\u03b1 \u03c0\u03c1\u03b1\u03b3\u03bc\u03b1\u03c4\u03bf\u03c0\u03bf\u03b9\u03b5\u03af\u03c4\u03b1\u03b9 \u03bc\u03b5 \u03c4\u03b7 \u03c7\u03c1\u03ae\u03c3\u03b7 \u03b7\u03bb\u03b5\u03ba\u03c4\u03c1\u03bf\u03bd\u03b9\u03ba\u03ce\u03bd \u03c0\u03bf\u03bb\u03c5\u03bc\u03ad\u03c3\u03c9\u03bd.\r\n\u039f\u03b9 \u03b1\u03bd\u03ac\u03b3\u03ba\u03b5\u03c2 \u03c4\u03bf\u03c5 \u03b5\u03bd \u03bb\u03cc\u03b3\u03c9 \u03bc\u03b1\u03b8\u03ae\u03bc\u03b1\u03c4\u03bf\u03c2 \u03ba\u03b1\u03bb\u03cd\u03c0\u03c4\u03bf\u03bd\u03c4\u03b1\u03b9 \u03bc\u03b5 computer, \u03c3\u03cd\u03bd\u03b4\u03b5\u03c3\u03b7 Internet \u03ba\u03b1\u03b9 dataprojector.\r\n\u03a9\u03c2 \u0395\u03ba\u03c0\u03b1\u03b9\u03b4\u03b5\u03c5\u03c4\u03b9\u03ba\u03cc \u039b\u03bf\u03b3\u03b9\u03c3\u03bc\u03b9\u03ba\u03cc \u03c7\u03c1\u03b7\u03c3\u03b9\u03bc\u03bf\u03c0\u03bf\u03b9o\u03cd\u03bd\u03c4\u03b1\u03b9 \u03c4\u03bf PowerPoint, Word, Excel \u03ba\u03b1\u03b9 DVDs.\r\n\u0397 \u03b5\u03c0\u03b9\u03ba\u03bf\u03b9\u03bd\u03c9\u03bd\u03af\u03b1 \u03bc\u03b5 \u03c4\u03bf\u03c5\u03c2 \u03c6\u03bf\u03b9\u03c4\u03b7\u03c4\u03ad\u03c2 \u03b3\u03af\u03bd\u03b5\u03c4\u03b1\u03b9 \u03bc\u03ad\u03c3\u03c9 \u03c0\u03bb\u03b1\u03c4\u03c6\u03cc\u03c1\u03bc\u03b1\u03c2 Moodle \u03ba\u03b1\u03b9 e-mail.","teaching_organization":{"activity_1":{"description":"Lectures and Laboratory Work","workload":52},"activity_2":{"description":"Study and analysis of scientific papers and book chapters","workload":8},"activity_3":{"description":"Autonomous study","workload":60},"activity_4":{"description":"","workload":""},"activity_5":{"description":"","workload":""},"activity_6":{"description":"","workload":""}},"students_evaluation":"\u0393\u03c1\u03b1\u03c0\u03c4\u03ae \u03c4\u03b5\u03bb\u03b9\u03ba\u03ae \u03b5\u03be\u03ad\u03c4\u03b1\u03c3\u03b7 (100%) \u03c0\u03bf\u03c5 \u03c0\u03b5\u03c1\u03b9\u03bb\u03b1\u03bc\u03b2\u03ac\u03bd\u03b5\u03b9 \u03b5\u03c1\u03c9\u03c4\u03ae\u03c3\u03b5\u03b9\u03c2 \u03c3\u03c4\u03b7 \u0398\u03b5\u03c9\u03c1\u03af\u03b1 (\u0394\u03b9\u03b1\u03bb\u03ad\u03be\u03b5\u03b9\u03c2)\u03ba\u03b1\u03b9 \u03c3\u03c4\u03b9\u03c2 \u0395\u03c1\u03b3\u03b1\u03c3\u03c4\u03b7\u03c1\u03b9\u03b1\u03ba\u03ad\u03c2 \u0391\u03c3\u03ba\u03ae\u03c3\u03b5\u03b9\u03c2.","bib_textbooks":"1. \u0393\u03b5\u03c9\u03c1\u03b3\u03ac\u03ba\u03b7\u03c2, \u03a3., 2000. \u03a4\u03b5\u03c7\u03bd\u03bf\u03bb\u03bf\u03b3\u03af\u03b1 \u03a4\u03c1\u03bf\u03c6\u03af\u03bc\u03c9\u03bd \u0396\u03c9\u03b9\u03ba\u03ae\u03c2 \u03a0\u03c1\u03bf\u03ad\u03bb\u03b5\u03c5\u03c3\u03b7\u03c2. \u0395\u03ba\u03b4\u03cc\u03c3\u03b5\u03b9\u03c2 \u03a3\u03cd\u03b3\u03c7\u03c1\u03bf\u03bd\u03b7 \u03a0\u03b1\u03b9\u03b4\u03b5\u03af\u03b1.\r\n2. \u0395\u03bb\u03b5\u03c5\u03b8\u03b5\u03c1\u03b9\u03ac\u03b4\u03bf\u03c5, \u0391., 2008. \u03a4\u03b5\u03c7\u03bd\u03bf\u03bb\u03bf\u03b3\u03af\u03b1 \u039a\u03c1\u03ad\u03b1\u03c4\u03bf\u03c2. \u0395\u03ba\u03b4\u03cc\u03c4\u03b7\u03c2 \u03a7\u03c1\u03b9\u03c3\u03c4\u03af\u03bd\u03b1 \u03ba\u03b1\u03b9 \u0392\u03b1\u03c3\u03b9\u03bb\u03b9\u03ba\u03ae \u039a\u03bf\u03c1\u03b4\u03b1\u03bb\u03ae \u039f\u0395, ISBN 978-960-287-096-9.\r\n3. \u039a\u03b1\u03c1\u03b1\u03ca\u03c9\u03ac\u03bd\u03bf\u03b3\u03bb\u03bf\u03c5, \u03a0., 2008. \u03a5\u03b3\u03b9\u03b5\u03b9\u03bd\u03ae \u03c4\u03bf\u03c5 \u039a\u03c1\u03ad\u03b1\u03c4\u03bf\u03c2 \u03c4\u03c9\u03bd \u0398\u03b7\u03bb\u03b1\u03c3\u03c4\u03b9\u03ba\u03ce\u03bd. \u0395\u03ba\u03b4\u03bf\u03c4\u03b9\u03ba\u03cc\u03c2 \u03bf\u03af\u03ba\u03bf\u03c2 \u0391\u03b4\u03b5\u03bb\u03c6\u03ce\u03bd \u039a\u03c5\u03c1\u03b9\u03b1\u03ba\u03af\u03b4\u03b7.\r\n4. \u03a0\u03bf\u03bb\u03c5\u03bc\u03b5\u03bd\u03af\u03b4\u03b7\u03c2, \u0391., 2001. \u03a4\u03b5\u03c7\u03bd\u03bf\u03bb\u03bf\u03b3\u03af\u03b1 \u039a\u03c1\u03ad\u03b1\u03c4\u03bf\u03c2. \u03a4\u03cc\u03bc\u03bf\u03c2 \u0391\u0384 \u03ba\u03b1\u03b9 \u0392\u0384. \u0391\u03b8\u03ae\u03bd\u03b1.","bib_journals":"1. Archiv f\u00fcr Lebensmittelhygiene \u2013 http:\/\/www.vetline.de\/zeitschriften\/afl\/index.htm.\r\n2. Critical Reviews in Food Science and Nutrition \u2013 http:\/\/www.tandf.co.uk\/journals\/bfsn.\r\n3. Czech Journal of Food Sciences \u2013 http:\/\/www.cazv.cz\/ or https:\/\/www.agriculturejournals.cz\/web\/.\r\n4. Dairy Science and Technology \u2013 Le Lait \u2013 http:\/\/www.dairy-journal.org\/ and http:\/\/www.springer.com\/food+science\/journal\/13594.\r\n5. European Food Research and Technology \u2013 http:\/\/www.springerlink.com\/content\/100491\/?p=fde9ffdfd02a4f68868c23cded6d7f90&pi=34.\r\n6. Food Control\u2013 IF 2.819 \u2013 http:\/\/www.sciencedirect.com\/science\/journal\/09567135.\r\n7. Food Research International\u2013 IF 3.050 \u2013http:\/\/www.sciencedirect.com\/science\/journal\/09639969.\r\n8. International Journal of Dairy Technology \u2013 http:\/\/www.wiley.com\/bw\/journal.asp?ref=1364-727x\r\n9. International Journal of Food Microbiology \u2013 http:\/\/www.sciencedirect.com\/science\/journal\/01681605\r\n10. Italian Journal of Food Science \u2013 http:\/\/www.chiriottieditori.com\/index.php?option=com_content&view=article&id=159&Itemid=14&lang=it.\r\n11. Journal of Dairy Research \u2013 http:\/\/journals.cambridge.org\/.\r\n12. Journal of Food Quality \u2013 http:\/\/www.wiley.com\/bw\/journal.asp?ref=0146-9428.\r\n13. Journal of Food Research (Canada) \u2013 http:\/\/www.ccsenet.org\/jfr.\r\n14. Journal of Food Science \u2013 http:\/\/www.wiley.com\/bw\/journal.asp?ref=0022-1147 or http:\/\/www.ift.org\/cms\/?pid=1000341.\r\n15. Meat Science \u2013 http:\/\/www.sciencedirect.com\/science\/journal\/03091740.\r\n16. Trends in Food Science & Technology-http:\/\/www.sciencedirect.com\/science\/journal\/09242244."},"_links":{"self":[{"href":"https:\/\/www.agro.ihu.gr\/en\/wp-json\/wp\/v2\/course\/1967","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.agro.ihu.gr\/en\/wp-json\/wp\/v2\/course"}],"about":[{"href":"https:\/\/www.agro.ihu.gr\/en\/wp-json\/wp\/v2\/types\/course"}],"author":[{"embeddable":true,"href":"https:\/\/www.agro.ihu.gr\/en\/wp-json\/wp\/v2\/users\/7"}],"version-history":[{"count":8,"href":"https:\/\/www.agro.ihu.gr\/en\/wp-json\/wp\/v2\/course\/1967\/revisions"}],"predecessor-version":[{"id":3174,"href":"https:\/\/www.agro.ihu.gr\/en\/wp-json\/wp\/v2\/course\/1967\/revisions\/3174"}],"acf:post":[{"embeddable":true,"href":"https:\/\/www.agro.ihu.gr\/en\/wp-json\/wp\/v2\/staff\/2279"}],"acf:term":[{"embeddable":true,"taxonomy":"course_type","href":"https:\/\/www.agro.ihu.gr\/en\/wp-json\/wp\/v2\/course_type\/70"},{"embeddable":true,"taxonomy":"semester","href":"https:\/\/www.agro.ihu.gr\/en\/wp-json\/wp\/v2\/semester\/38"}],"wp:attachment":[{"href":"https:\/\/www.agro.ihu.gr\/en\/wp-json\/wp\/v2\/media?parent=1967"}],"wp:term":[{"taxonomy":"semester","embeddable":true,"href":"https:\/\/www.agro.ihu.gr\/en\/wp-json\/wp\/v2\/semester?post=1967"},{"taxonomy":"course_type","embeddable":true,"href":"https:\/\/www.agro.ihu.gr\/en\/wp-json\/wp\/v2\/course_type?post=1967"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}