Course syllabus PHD_P031_N - Methods of carcass quality evaluation (FBFS - 2020/2021 - post-graduate studies)

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Slovak University of Agriculture in Nitra
Course unit code:
Course unit title: Methods of carcass quality evaluation
Planned types, learning activities and teaching methods:
lecture1 hour weekly / 13 hours per semester of study (on-site method)

Food Technology - doctoral (elective), 1. year
Food Technology - doctoral (elective), 1. year
Level of study:
Prerequisites for registration: none
Assesment methods :
The subject will be graduated by oral examination. To valuation A student needs to get 93 points, B at least 86 points, C at least 79 points, D at least 72 points and E at least 64 points.
Learning outcomes of the course unit:
After completion of the subject the student understands theoretical and pratical knowlages about carcass evaluation. Study of actual Slovak and European legislative. Student is able aplicated on the experimental level perspective methods of carcass quality evaluation.
Course contents:
Study of carcass value paremeters. Assessment of conformation and fat cover carcasses of slaughter animals. Objective methods for the study of tissue proportion in the carcass. Classification of cattle. Estimation of lean meat in the carcass of pigs.
Recommended or required reading:
Čuboň, J. (2012) Hodnotenie surovín a potravín živočíšneho pôvodu, SPU Nitra 2012 381 s. ISBN 978-80-552-0870-1
Potravinový kódex SR
Steinhauser, L. et al. 2000. Produkce mäsa. Polyga: Brno, 2000, 464 s. 80-900260-7-9.
Vyhláška MP SR č. 205/207 a č 163/2010 o klasifikácii jatočných zvierat

Language of instruction: Slovak, English
Evaluation of course unit:
Assessed students in total: 1

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Name of lecturer(s):
prof. Ing. Juraj Čuboň, CSc. (examiner, lecturer, person responsible for course)
Last modification: 17. 3. 2020
prof. Ing. Juraj Čuboň, CSc. and programme supervisor

Last modification made by Ing. Martin Mastík, PhD. on 03/17/2020.

Type of output: