In order to pass the course, the student must have active participation in lectures and practical teaching. The prerequisite for passing the examination is the preparation and defence of a seminar paper on the topic assigned by the supervisor (in the range A-E), which is the result of self-study. The examination is awarded on the basis of an assessment of the knowledge acquired (in the A-E range).

After completing this course, graduates gain knowledge of the latest technologies used in the production of meat and meat products. They can identify health safety and quality deficiencies in accordance with the farm-to-table principle. Graduates are able to carry out highly skilled activities in government administration, veterinary care and food supervision and are able to carry out professional activities in order to assess the quality and health safety of meat and meat products.

Legal regulations governing quality and health safety requirements for meat and meat products production. Specific hygiene regulations for food of animal origin. Production technology and hygiene requirements for the production of meat products. Fermented meat products. Additives in the production of meat products. Contaminants in meat and meat products (heavy metals, drug residues, mycotoxins) - risks and health effects. Analysis of contaminants in foodstuffs. Animal nutrition and meat quality. Additives in animal nutrition and meat quality. Functional foods. Genetically modified foods. Quality of meat and meat products during storage. Fat changes during storage of meat and meat products. Chemical analysis of the quality of meat and meat products. Sensory analysis for the evaluation of the quality of meat and meat products. Official food control of meat and meat products. Rapid alert system for food and feed.

Marcinčák, Slavomír., Čertík, M., Marcinčáková, D.- Vplyv aditív vo výžive brojlerov na kvalitu a bezpečnosť tukov produkovaného mäsa. 2019- - 1. vyd. - Košice : Edičné stredisko UVLF, 2019. - 109 s. - ISBN 978-8077-627 -5

MARCINČÁK, Slavomír. Lipid Oxidation of Fermented Meat Products. In Fermented Meat Products : Health Aspects / Nevijo Zdolec. - 1. vyd. - Boca Raton : CRC PRESS, 2017. - ISBN 978-1-4987-3304-5. - S. 488-511

Milan Čertík, Tatiana Klempová, Dušan Jalč, Zora Váradyová, Marcinčák, Slavomír. Biotechnologically Enriched Cereals with PUFAs in Ruminant and Chicken Nutrition / In Food Lipids: Chemistry, Nutrition, and Biotechnology / Casimir C. Akoh. - 4. vyd. - Boca Raton: CRC PRESS, 2017. - ISBN 978-1-4987-4485-0. - S. 765-778

Zdolec, N. (Ed.). (2017). Fermented meat products: health aspects. CRC Press.

Turek, P., Kameník, J., Mačanga, J., Marcinčák, S., Maženský, D., Nagy, J., Pípová, M., Popelka, P., Pospiech, M. Hygiena a technológia mäsa a mäsových výrobkov. Rec. Juraj Gulovič, Ladislav Bodnár. 1. vyd. Košice : UVLF, 2016. 335 s. ISBN 978-80-8077-513-1.

Conditions for completion of course:

In order to pass the course, the student must have active participation in lectures and practical teaching. The prerequisite for passing the examination is the preparation and defence of a seminar paper on the topic assigned by the supervisor (in the range A-E), which is the result of self-study. The examination is awarded on the basis of an assessment of the knowledge acquired (in the A-E range).