29597 - Meat and Egg Processing Innovations

Learning outcomes

At the end of the course, students will acquire knowledge of the chemical, physical, structural and functional properties of animal-derived products, with particular reference to meat, meat products, eggs and egg products. Students will also acquire knowledge of the main innovations concerning processing technologies, formulation, packaging and the valorisation of processed meat products and egg products. In particular, students will be able to understand the scientific and technological principles required for studying, evaluating and designing new products.

Course contents

MODULE 1 — Massimiliano Petracci: Meat and Egg Processing

Innovation in the meat products supply chain, main meat and eggs production systems and statistics. Definition of innovation in the meat sector. Origins and evolution of meat consumption and processing, with particular reference to pork and poultry meat. Current trends in meat processing, marketing and new product development. Main production chains and commercialisation forms of beef, pork, poultry meat and eggs. Statistics on meat and egg production and consumption at global, European and national level.

Quality characteristics and processing of eggs. Oviposition, egg structure, chemical composition and nutritional value. Properties of egg white and egg yolk proteins, characteristics of egg yolk lipids, minerals and vitamins. Possibilities for modifying egg composition through the diet administered to laying hens. Commercial classification of eggs according to weight and freshness. Egg storage, grading, washing and labelling. Functional properties of eggs: foaming, coagulating, emulsifying, anti-crystallising, colouring and flavouring properties. Definition of egg products and legal requirements. Main egg processing technologies: breaking, pasteurisation, concentration and dehydration. Extraction of components of commercial interest.

Meat processing. Meat products: definitions and legal requirements for carcasses, fresh meat, minced meat, meat preparations, reconstituted meat, mechanically separated meat and meat products. Non-meat ingredients used in the formulation of meat preparations and meat products: functional salts, binding compounds, plant- and animal-derived ingredients, sweeteners, smoke flavourings, emulsifiers, antimicrobials, colourants, antioxidants, spices and exogenous proteases. Principles and processing technologies: deboning, portioning, injection marination, massaging/tumbling, mincing, stuffing, cooking, smoking, forming and breading. Case studies on cooked ham and frankfurter production. Main packaging solutions for meat and meat products. Examples of meat analogues and cultivated meat.

MODULE 2 — Francesca Soglia: Meat Quality

Meat quality characteristics and functional properties of proteins. Skeletal muscle structure. Muscle fibre types. Chemical composition of meat in relation to the animal’s stage of development and the muscle cut considered. Chemical and physical characteristics of water, proteins and lipids in meat. Conversion of muscle to meat and its effects on pH, colour, water-holding capacity and tenderness. Oxidative processes affecting lipids and proteins. Functional properties of proteins and interactions among water, proteins and lipids during formulation and processing.

Slaughtering and quality of carcasses and meat. Effects of pre-slaughter phases, with particular reference to loading, transport, lairage and fasting, on carcass and meat quality. Description of slaughtering phases: stunning, electrical stimulation, carcass preparation, chilling, cutting and deboning. Effects of slaughtering and post-slaughtering phases on yields, rigor mortis development, tenderness and carcass and meat quality.

Meat abnormalities. Effects of genetic improvement on muscle morpho-physiological traits in modern swine and poultry genotypes. Origin and characteristics of classical meat abnormalities, such as PSE, DFD and acid meat. Emerging abnormalities in poultry meat, with particular reference to white striping, wooden breast, spaghetti meat, deep pectoral myopathy and gaping. Effects of meat abnormalities on technological and sensory quality traits and possible mitigation strategies.

Readings/Bibliography

Lecture notes

Reference books:

- Principles of meat science. Kendall Hunt Publishing, 2012

- Chimica degli alimenti (Cap. Carne e Uova). Piccin, 2014

- Encyclopedia of meat sciences. Academic Press, 2004

- Poultry meat processing. CRC Press, 2002

- Improving poultry meat quality. Burleigh Doods, 2023

- Handbook of Egg Science and Technology. Taylor & Francis, 2024

- Advances in improving the safety and quality of eggs, Burleigh Dodds Science Publishing, 2025

- Food Processing: principles and applications (Ch. 19. Eggs and Eggs Products Processing). John Wiley & Sons, 2014

The book chapters useful for integrating the teaching material will be indicated in the final slide of the respective PowerPoint presentations made available through the Virtuale platform.

Teaching methods

Lectures, guided visits, seminars delivered by experts from the agri-food sector, demonstrations, and classroom and laboratory practical sessions. During the course, interactive quizzes may also be administered through the Kahoot platform, aimed at students’ self-assessment and at the progressive consolidation of the knowledge acquired.

As concerns laboratory practises of this course unit, all students must attend Module 1, 2 online, while Module 3 on health and safety is to be attended in class. Information about Module 3 attendance schedule is available on the website of your degree programme.

Assessment methods

The course unit is part of the integrated course Innovations and Safety of Products of Animal Origin, which also includes the course unit Bacterial Traceability and Food Safety. The final grade for the integrated course is calculated as the weighted average of the grades obtained in Meat and Egg Processing Innovations and Bacterial Traceability and Food Safety.

The examination board consists of the lecturers responsible for the course units included in the integrated course. As this is an integrated course, Prof. Massimiliano Petracci is responsible for recording the final grade in AlmaEsami.

The examination for Meat and Egg Processing Innovations consists of an oral interview aimed at assessing the student’s theoretical and applied knowledge. The interview will last approximately 30–35 minutes and will usually include three questions. The questions will be open-ended and will require broad answers, integrating the theoretical knowledge acquired on the topics covered during the course. During the assessment of learning outcomes, the use of AI is prohibited. Any use of AI constitutes a breach of academic integrity.

The assessment grid and the corresponding criteria for assigning the final grade are outlined below:

A. A very thorough knowledge of the topics covered in the course, together with strong critical analysis skills, the ability to make connections among topics, and a sound command of the specific terminology, will be awarded the highest marks: 30–30L.

B. A thorough knowledge of the topics covered in the course, together with good analytical and critical skills and a sound command of the specific terminology, will be awarded good marks: 27–29.

C. Technically adequate preparation and sufficient analytical ability, although not particularly well developed, expressed using appropriate language, will be awarded fair marks: 23–26.

D. Sufficient preparation and analytical ability, expressed using language that is only formally acceptable, will be awarded a pass mark: 18–22.

Students with specific learning disorders and/or temporary or permanent disabilities are invited to contact the relevant University office in good time (https://site.unibo.it/studenti-con-disabilita-e-dsa/en). The office will propose any appropriate adjustments to the students concerned. Requests for adjustments must be submitted to the lecturer at least 15 days before the examination date. The lecturer will assess the appropriateness of the proposed adjustments, also taking into account the learning outcomes of the course.

 

Teaching tools

The teaching material presented during lectures will be made available electronically through the Virtuale platform.

Laboratory practical sessions will be held in the teaching laboratories of the Master’s Degree Programme in Food Science and Technology.

Office hours

See the website of Massimiliano Petracci

See the website of Francesca Soglia