Game meat production (251292)
Course coordinator
Course description
Socio-economic changes are one of the driving force behind changes in people's eating habits. The market is increasingly demanding food that does not come from intensive and commercial farming, and in addition to quality, attention is focused on the contribution of food production to environmental pollution and animal welfare. In the category of food of animal origin that meets these criteria is game meat. The aim of this course is to enable students to acquire knowledge about the game meat quality and factors determining the meat quality of certain game species. Students will learn about specific technology of game farming, breeding, the treatment and processing of carcasses of certain species of game, all with the aim of preventing microbiological contamination of carcasses and controlling the quality of the game meat. At the same time, students will be introduced with nutritive advantages of game meat and its use as a raw material in the production of specific meat products.
Type of course
- Graduate studies / MS Courses taught in English (Elective course, 2 semester, 1 year)
ECTS: 3.00
Teaching hours: 45
Lectures: 24
Auditory exercises: 12
Seminar: 9
Lecturer
Grading
Sufficient (2):
Good (3):
Very good (4):
Excellent (5):
Types of instruction
- Lectures
- Seminars
- Exercises
Learning outcomes
| Learning outcome | Evaluation methods |
|---|---|
| Use the acquired theoretical and practical learning abilities in the gaining new knowledges in the field of animal science | |
| Analyse specific problems in practice and solve them, in new situations, on the basis of acquired knowledge and skills | |
| Present the modern trends in the field of animal breeding and production of animal products | |
| Organize and manage the processes of animal production and production of animal products | |
| Conduct practical and theoretical education in vocational schools and polytechnics | |
| Attain the level of knowledge and skills for continuing education in the field of animal and related sciences | |
| Explain the socio-economic aspects of game meat production and consumption around the World | |
| Know and recommend the legal framework for placing game meat on the market | |
| Describe the comparative differences in the meat quality of the of different game species and domestic animals | |
| Analyze the factors that determine the meat quality of the certain game species | |
| Plan and recommend appropriate procedures and technologies in game species farming | |
| Debate and discuss about the advantages and limitations in the game meat production |
Weekly class schedule
- Status and trends in the production and consumption of game meat
- Legal regulations in the production, processing and placing on the market of game meat
- Meat of the large game species
- Meat of the small game species and game bird
- Meat of exotic game species
- Game farms for large and small game species
- Processing carcasses and carcass conformation of different game species
- Practicum
- Health and safety hazard of game meat
Obligatory literature
- PDF presentations from lectures and prepared materials
Recommended literature
- Costa, H.; Mafra, I.; Oliveira, M.B.P.P.; Amaral, J.S. Game: Types and Composition. In The Encyclopedia of Food and Health; Caballero, B., Finglas, P., Toldra, F., Eds.; Academic Press: Oxford, UK, 2016; Volume 3, pp. 177–183.
- Strazdiņa, V.; Jemeļjanovs, A.; Šterna, V. Nutrition Value of Wild Animal Meat. Proc. Latv. Acad. Sci. Sect. B Nat. Exact Appl. Sci. 2013, 67, 373–377.
- Neethling J., Hoffman L.C., Muller M. (2016). Factors influencing the flavour of game meat: A review. Meat Science 113: 139-153.
- Tomasevic, I.; Novakovic, S.; Solowiej, B.; Zdolec, N.; Skunca, D.; Krocko, M.; Nedomova, S.; Kolaj, R.; Aleksiev, G.; Djekic, I. Consumers’ perceptions, attitudes and perceived quality of game meat in ten European countries. Meat Sci. 2018, 142, 5–13.
- Kudrnáčová, E.; Barton, L.; Bureš, D.; Hoffman, L.C. Carcass and meat characteristics from farm-raised and wild fallow deer (Dama dama) and red deer (Cervus elaphus): A review. Meat Sci. 2018, 141, 9–27.