ECTS credits ECTS credits: 4.5
ECTS Hours Rules/Memories Student's work ECTS: 67.5 Hours of tutorials: 2 Expository Class: 20 Interactive Classroom: 7 EEES Clinics: 16 Total: 112.5
Use languages Spanish, Galician
Type: Ordinary Degree Subject RD 1393/2007 - 822/2021
Departments: Analytical Chemistry, Nutrition and Bromatology
Areas: Nutrition and Bromatology
Center Faculty of Veterinary Science
Call: First Semester
Teaching: With teaching
Enrolment: Enrollable
RELATED TO MEAT AND MEAT PRODUCTS AND ACCORDING WITH VETERINARY GRADE OF THE UNIVERSITY OF SANTIAGO DE COMPOSTELA, THE MAIN OBJECTIVES ARE:
- The control of hygiene, inspection and meat and meat products technology of these products intended for human consumption, following the food chain from production to consumer.
- The knoledgement and application of legal regulations as well as administrative rules in the meat and meat products production and the Public Health, understanding the ethical implications of health in a whole world context in continuous evolution.
- The obtention in excellent conditions and economically positive of fresh meat and meat products, as well as the determination of the ambietal impact.
- The identification of emergent risks in meat and meat products production.
Teorethical Classes
CHAPTER 1: Operations in the slaughterhouse. This chapter will follow chronologically the different phases from the live animals to the final obtention of fresh meat. The central point of this chapter is the slaughterhouse. (18 h expositive theory as well as personal study)
Unit 1: Meat production animals.
Unit 2: Slaughterhouses.
Unit 3: Recognition of meat animals in the Ante mortem phase.
Unit 4: Meat production from live mammals I.
Unit 5: Meat production from live mammlas II.
Unit 6: Inspection in the Post mortem phase I.
Unit 7: Inspection in the Post mortem phase II.
Unit 8: Poultry and rabbit salughterhouses.
Unit 9: Bacteriological and chemical analysis of meat in the phase of meat production.
Unit 10: Emergency slaughtering and other meats from non-slaughtered animals.
Unit 11: Commercial carcass classification.
CHAPTER 2: meat as a commercial product. This Chapter will deal with both sanitary and meat quartering studying the different parts of the carcass. The differentiation of the meat as well as the chemical and nutritional aspects of this product will also be treated. (1 h expositive theory as well as personal study and tutorial)
Unit 12: Commercial presentation of meat. Cutting plants.
Unit 13: Specific differentiation of meats.
Unit 14: Meat, entrails and offal as food.
CHAPTER 3: specific health aspects.This chapter will pay atention to the main sanitary aspects to be taken into account in meat hygiene inspection and control during the obtention of fresh meat. (1 h expositive theory + personal study+ tutorial)
Unit 15: Meat-borne diseases of chemical origin. Waste.
Unit 16: Infectious meat-borne zoonosis
Unit 17: Especially important parasitic diseases transmitted by meat consumption.
Unit 18: Unfit meats due to varied reasons.
Unit 19: Meat alterations.
CHAPTER 4: other meats. This chapter will pay atention to meat processing products, defects, legal aspects as well as nutritional aspects. (personal study+ tutorial)
Unit 20: Hygienic-sanitary and nutritional aspects of meat products.
In chapters 2,3 or 4 some units or parts of these units could be teached/discussed on 3 seminar hours taking into account the works prepared by the students in groups.
PRACTICAL CONTENTS (20h interactive presential practical work)
-Slaughterhouses. Hygienic principles and main aspects related to the design of these industries
-Ante mortem inspection
-Hygienic aspects of the meat processing in bovine slaughterhouses
-Post mortem inspection
-Sampling in the slaughterhouse, analysis and interpretation
-Hygienic aspects and inspection in poultry slaughterhouses
-Hygienic aspects and inspection in pig slaughterhouses
BASIC BIBLIOGRAPHY
BARTELS, H. (1980). Inspeccion Veterinaria de la Carne. Acribia.Zaragoza.
DOMINGUEZ VELLARINO, JUAN CARLOS. (2011). Inspección ante mortem y post mortem en animales de producción. Patologías y lesiones. Ed. Servet, (Grupo Asis Biomedia) Zaragoza.
FAO.(1992). Directrices para el sacrificio y despiece de los animales y el procesado de la carne. FAO. Roma.
INFANTE GIL, J. (2000). Manual de Inspecçao sanitaria de carnes. Fundacion Calouste Gulbenkian. Lisboa.
MORENO GARCÍA, B. (2003). Higiene e inspección de carnes II. Ed Diaz de Santos.
MORENO GARCÍA, B. (2006). Higiene e Inspección de carnes I. Ed DIaz de Santos.
Regulation (EC) No 852/2004
Regulation (EC) No 853/2004
Regulation (EU) No 2017/625 of European Parliament and of the Council
Commission Implementing Regulation (EU) No 2019/627
Regulation (EC) No 2073/2005
COMPLEMENTARY BIBLIOGRAPHY
AGENJO, C. Enciclopedia de la inspección veterinaria y análisis de alimentos. Ed. Espasa, Madrid (1980).
ANONIMO. (1986). Guia de la inspeccion comercial de la carne. Ministerio de Sanidad y Consumo. Madrid.
BREMNER, A.S. (1981). Higiene e inspeccion de la carne de aves. Acribia.
FÀBREGAS I COMADRAN (1993). Inspección veterinaria postmortem de conejos: causas de no aptitud. Depósito digital de la Universidad Autónoma de Barcelona. Enlace permanente: https://ddd.uab.cat/record/130602
FEHLHABER, K. & JANETSCHKE, P. (1995). Higiene veterinaria de los alimentos. Acribia. Zaragoza.
GOMEZ, ANGEL Y TERESA ALVAREZ. (2013). Manual práctico de inspección ante mortem y post mortem. Ed multimédica, ediciones Veterinarias. Barcelona.
GRACEY, J.F. (1989). Higiene de la carne. Interamericana. McGraw-Hill.
GRACEY, J.F. (2000). Mataderos industriales: tecnologia y funcionamiento. Acribia. Zaragoza.
GRIST, A. (2006). Poultry Inspection 2nd Edition. Anatomy, physiology and disease conditions. Ed. Context Products Ltd, Packington, UK.
GRIST, A. (2013). Bovine Meat Inspection. Anatomy, physiology and disease conditions.Ed Context Products Ltd. Leicestershire. Reino Unido
GRIST, A. (2013). Ovine Meat inspection. Anatomy, physiology and disease conditions. Ed Context Products Ltd. Leicestershire. Reino Unido
GRIST, A. (2013). Porcine Meat inspection. Anatomy, physiology and disease conditions. Ed Context Products Ltd. Leicestershire. Reino Unido.
GROSSKLAUS, D. (1982). Inspeccion sanitaria de las carnes de ave. Acribia.
INFANTE GIL, J. (2000). Manual de Inspecçao sanitaria de carnes. Fundacion Calouste Gulbenkian. Lisboa.
LARA MORENO, ANTONIO (2013). Inspección sanitaria de la carne aviar. Atlas fotográfico de la inspección del pollo de engorde en mataderos. Ed. Eville & Jones. Reino Unido.
LOPEZ VAZQUEZ, RAFAEL y ANA CASP VANACLOCHA. (2004). Tecnologia de Mataderos. Ed. Mundi-Prensa.
MORENO GARCIA, B. (1991). Higiene e inspeccion de carnes. Vol. I.
PRANDL, O., FISCHER, A., SCHMIDHOFER, T. & JURGEN-SINELL, H. (1995). Tecnologia e higiene de la carne. Acribia. Zaragoza.
http://vm.cfsan.fda.gov/
ACCORDING TO THE BOOK OF THE VETERINARY GRADE OF THE UNIVERSITY OF SANTIAGO DE COMPOSTELA
GENERIC
GVUSC04. To plan and to coordinate the work
GVUSC06. Capability to work both in an autonomous mode or in equipe mode.
GVUSC09. Capability to communicate in several contexts
DISCIPLINARY
CEDVUSC 01.Generic knowledge of animals, their behavior and the basis for identification.
CEDVUSC 03.Breeding, improvement, management and animal welfare.
CEDVUSC 08.Knowledge and diagnosis of different animals, individual and collective, and its prevention, with special emphasis on zoonoses and diseases notifiable diseases.
CEDVUSC 12.Principles of Science and Food Technology. Quality Control of processed foods and Food Safety.
CEDVUSC 14.Know the Rules and Laws of veterinary and animal regulations and trade.
CEDVUSC 16.Know the basic analytical techniques and interpretation
PROFESsIONALS
D1VUSC 02.Collect and send specimens with the corresponding reports.
D1VUSC 03. Perform basic analytical techniques and interpret clinical, biological and chemical results. D1VUSC 12.Perform inspection of animals ante mortem (before slaughter) and post mortem (after slaughter) and food for human consumption.
D1VUSC 13.Conducting health checks of various types of businesses and restaurants and food establishments.
D1VUSC 16.Apply methods of identifying individual animals.
D1VUSC 17.Perform technical reports own veterinary skills.
ACADEMIC
CEAVUSC 01.Analyze, synthesize, solve problems and make decisions in the areas of professional / vet / a.
CEAVUSC 04. Search and manage information related to the activity / vet / a.
CROSS
CTVUSC 02 Ability to obtain adequate, diverse and up to date information by various means, such as bibliographic information and the Internet, and analyze it critically.
CTVUSC 03 Ability to develop and present an organized and understandable text.
CTVUSC 04 Ability to make a public display of a clear, coherent and concise.
The topic is structured with theoric classes, practices in slaugherthouses, seminars and tutorials.
CONTINGENCY PLAN for remote teaching activities
They would be carried out, in a synchronous/asynchronous way and according to the timetable established by the centre, through the different telematic means available at the USC, preferably the Virtual Campus and Ms Teams, etc.
The health and hygiene recommendations indicated by the competent authorities must be respected at all times.
Due to the nature and contents of this subject, as well as the methodology used, the main difference between teaching in person and teaching remotely is :
SCENARIO 1 (ADAPTED NORMALITY): (hygiene measures, use of hydrogel and compulsory use of masks when there is no distance greater than 1.5 m). All the activities will be presential, with the exception of the contents of the virtual course in the support platform of the USC for its study or eventual calls for tutorials using Ms Teams, or the corporate tool that will be determined in its case, respecting the established schedules.
- Expositive Theoric classes:20h. This 20 h will be given with the help of multimedia projector. Several images and video clips, schemes, summarys and graphics will be displayed.
- Interactive Practical classes in bovine slaughterhouse in reduced groups per professor. Likewise some little aspects will be carried out in the laboratory with a total of 16 h. Depending in each practice the students in an individual way or in subgroups will carry out several practical aspects related to slaughterhouse inspection as well as sampling and analysis, i.e. limphonodes incission, surface and channels sampling...Conditioned the number and specific type of practices in slaughterhouse by the rules of that establishment derived from the situation generated by the Pandemic.
- Interactive visits in reduced groups to broiler and pigs slaughterhouses (4 h). The students personally will carry out the verification of several aspects related to the functionality of poultry or pig slaughterhouses in comparison with bovine slaughterhouses. Conditioned by the rules of these establishments derived from the situation generated by the Pandemic.
-Interactive classes to the exposition of proposed topics to the students. It will be studied several topics with active participation of the students in the preparation of these units. The information could be incorporated to the virtual course in order to be studied.
-tutorials 2 h per group. these hours will be employed to clarify the proposed topics for the seminars, as well as to focuse these topics as well as to clarify the teaching methodology and/or contents to be studied by the the students.
-Use of the virtual course to include several contents
SCENARIO 2 (DISTANCE): The exposition sessions (master classes), seminars and tutorials will be carried out telematically through Ms Teams or through the corporate tool that will be determined. All the teaching will be supported by the virtual help course in the platform available by the USC (notices contained, additional material, bibliography etc). The practices will be reduced in presence to 50% with groups of practices reduced to 50%, keeping the established schedules. The remaining 50% of the practical activity will be completed with telematic activity.
Hygiene measures will be maintained or implemented according to the health recommendations of the moment (hydrogel, mandatory mask when it is not possible to guarantee the minimum distance of 1.5 m, etc.).
SCENARIO 3 (CLOSING OF THE FACILITIES): All the exposition classes (master classes), seminars, tutorials and practical classes will be held at the scheduled times. The final tests will also be telematic by means of the Ms Teams application or another corporate tool to be determined.
-Assistance and pass the practice is mandatory to pass this subject. The practical contents will be evaluated during the practices with oral questions to be answered by the students as well as the evaluation of practical activities carried out by the students during the questions.
- written presential exam of all contents explained in theoretic classes and practices 70% (45% necessary to take into account other items in order to pass this course). The exam will be of test questions of several possible answers, as well as long topic questions to be written in two-three pages by the student. There is the possibility to count negatively some extremely wrong answers.
- Theoric, seminar and practical classes assistance, knowledge and good use: maximum 5%
- Virtual evaluation of several contents of the virtual courses, as well as seminars and/or other works: maximum 15%.
- Elaboration of topics, units, and oral exposition: maximum 10%
In the assessment of second anual convocatory "segunda oportunidad", it will be taking into account the data results obtained by the student (class assistance, virtual evaluation and topic elaboration) with the exception of the written presential exam (70%).
SCENARIO 1 (ADAPTED NORMALITY): Final written exam in presence (70%), continuous evaluation of theoretical and interactive sessions in presence and/or telematics (5%). Performance of work and presentation of seminars in attendance (10%). Evaluation of the contents of the virtual course (15%).
SCENARIO 2 (DISTANCE): Final written examination On-site if health conditions permit and if possible, if not telematic (70%), adaptation of the type of final exam with the possibility of oral telematic test, etc. depending on the corporate tools available. Continuous evaluation of theoretical and interactive telematic sessions (5%). Work and presentation of telematic seminars using Ms Teams or another corporate tool to be determined (10%). Evaluation of the contents of the virtual course (15%).
SCENARIO 3 (CLOSING OF THE FACILITIES): Final telematic written exam (70%), adaptation of the type of final exam with the possibility of oral telematic test, etc depending on the corporate tools available. Continuous evaluation of theoretical and interactive telematic sessions (5%). Work and presentation of telematic seminars using Ms Teams or another corporate tool to be determined (10%). Evaluation of the contents of the virtual course (15%).
Important notes:
In the case of fraudulent completion of all these exercises and tests indicated here, the provisions of the: "Regulations for the evaluation of the academic performance of students and for the review of grades" will apply.
The evaluation system will be the same regardless of the teaching modality used (face-to-face, virtual, etc.), with the only difference that the evaluation activities will be carried out, as established by the competent authorities, either in the classroom or remotely by the telematic means indicated as available at the USC.
-Expositive Theoric classes:20h (presential). 30 h (non presential) of personal study of the theoric units of the magistral clasess as well as to study several contents with a brief explanation in theorical or practical classes, with the study material incorporated to the virtual course.
-Interactive Seminars to the exposition of proposed topics to the students 3 h (presential) per group. It will be studied several topics with active participation of the students in the preparation of these units. The information could be incorporated to the virtual course in order to be studied.
-10 h (non presential) of time to preparation and elaboration of topics or units for oral exposition in seminars.
-Bibliographic revision 8 h (non presential). It is necessary to clarify seminars, works and to look for information for the seminars.
- Interactive Practical classes in bovine slaughterhouse in reduced groups per professor. Likewise some little aspects will be carried out in the laboratory with a total of 16 h (presential). Depending in each practice the students in an individual way or in subgroups will carry out several practical aspects related to slaughterhouse inspection as well as sampling and analysis, i.e. limphonodes incission, surface and channels sampling...
- Interactive visits in reduced groups to broiler and pig slaughterhouses 4 h (presential). The students personally will carry out the verification of several aspects related to the functionality of these slaughterhouses in comparison with bovine slaughterhouses.
-19,5 h (non presential) of time for other works proposed by the teacher in virtual course. The use of this time also includes the elaboration of matherials to be studied by the students from the practicals. summaries, schemes... to be evaluated in virtual course. The personal tutorials can be used to clarify these contents.
- tutorials 2 h (presential) per group. these hours will be employed to clarify the proposed topics for the seminars, as well as to focuse these topics as well as to clarify the teaching methodology and/or contents to be studied by the the students.
-oral exposition 1 h.
-time dedicated to exams 2 h.
-to take attention and to assist to the presential classes.
-scheme elaboration, as well as summaries of the classes to understand these summaries and or schemes, to memorice this works. Use the tutories to solve mistakes or questions about the units.
- to read and verify information in the legislation and in the bibliography.
- to compare and relation of expositive theory and interactive practical classes.
The classes will be taught in Spanish and Galician
CONTINGENCY PLAN for remote teaching activities
They would be carried out, in a synchronous/asynchronous way and according to the timetable established by the centre, through the different telematic means available at the USC, preferably the Virtual Campus and Ms Teams, etc.
The health and hygiene recommendations indicated by the competent authorities must be respected at all times.
Due to the nature and contents of this subject, as well as the methodology used, the main difference between teaching in person and teaching remotely is :
Teaching methodology
The subject is structured around theoretical master classes, field practices in slaughterhouses and seminars as well as tutorials.
According to the guidelines for the development of safe face-to-face teaching in the 2020-2021 academic year following the instructions received from the Rector of the USC, three possible scenarios are established:
SCENARIO 1 (ADAPTED NORMALITY): (hygiene measures, use of hydrogel and compulsory use of masks when there is no distance greater than 1.5 m). All the activities will be presential, with the exception of the contents of the virtual course in the support platform of the USC for its study or eventual calls for tutorials using Ms Teams, or the corporate tool that will be determined in its case, respecting the established schedules.
-Exhibition sessions (master classes): 20 h. Theoretical lectures will be given, with the help of a multimedia projector where various graphics, video clips, summaries and schemes of the topics will be projected.
-Practical interactive sessions in a cattle slaughterhouse in small groups per teacher. Carrying out of small parts in the laboratory, total 16 h. Depending on each concrete practice the students individually or in small groups will carry out diverse aspects related to the inspection in slaughterhouse and taking of samples and analysis of the same ones; e.g. incisions, in ganglia, taking of samples of surfaces, carcasses... Conditioned the number and concrete type of practices in slaughterhouse by the own norms of this establishment derived from the situation generated by the Pandemic.
-Interactive sessions of active practices in reduced groups to slaughterhouses 4 h. The students will verify "in situ" different aspects of the operation in poultry and pig slaughterhouses and will compare with the operation and inspection aspects seen in cattle slaughterhouses. Conditioned by the specific rules of these establishments derived from the situation generated by the Pandemic.
-Interactive seminar sessions for the exhibition of proposed work 3 h per group (per student). Various topics will be studied with the active participation of the students who will prepare these topics. The information can be incorporated to the virtual course for its study.
-Tutorials 2 h per group. They will be used to clarify the works proposed for the seminars, to focus them and for any type of clarification of the teaching methodology and/or contents to be studied by the students.
-Use of the virtual course to include different contents
SCENARIO 2 (DISTANCE): The exposition sessions (master classes), seminars and tutorials will be carried out telematically through Ms Teams or through the corporate tool that will be determined. All the teaching will be supported by the virtual help course in the platform available by the USC (notices contained, additional material, bibliography etc). The practices will be reduced in presence to 50% with groups of practices reduced to 50%, keeping the established schedules. The remaining 50% of the practical activity will be completed with telematic activity.
Hygiene measures will be maintained or implemented according to the health recommendations of the moment (hydrogel, mandatory mask when it is not possible to guarantee the minimum distance of 1.5 m, etc.).
SCENARIO 3 (CLOSING OF THE FACILITIES): All the exposition classes (master classes), seminars, tutorials and practical classes will be carried out in a virutal way in the foreseen schedules. The final tests will also be telematic by means of the Ms Teams application or another corporate tool to be determined.
Evaluation
-Attendance and passing the internship, mandatory requirement. Assessment of the learning process during the internship by means of oral questions and evaluation of the practical activities carried out in conjunction with the oral or possibly telematic questions.
-Written examination of all the contents explained in the theoretical and practical classes up to 70% (45% of the examination required to assess other items in order to pass the subject). The written exam will be of multiple choice questions and/or questions and/or subject/s of development. Errors in the questions are not systematically subtracted, but there is a possibility that nonsense will be subtracted.
-Attendance, knowledge and attitude to the Theoretical Sessions, and Interactive Sessions: Seminars and practices, up to 5%
-Content evaluation in virtual course of material from the topics and/or seminars and/or other works up to 15%.
-Papermaking and exhibition of seminars up to 10%.
In the evaluation of the "second chance" call, all the scores obtained by the student will be maintained except for the written exam in person (70%).
SCENARIO 1 (ADAPTED NORMALITY): Final written exam in attendance (70%), continuous evaluation of theoretical and interactive sessions in attendance and/or telematics (5%). Performance of work and presentation of seminars in attendance (10%). Evaluation of the contents of the virtual course (15%).
SCENARIO 2 (DISTANCE): Final written examination On-site if health conditions permit and if possible, if not telematic (70%), adaptation of the type of final exam with the possibility of oral telematic test, etc. depending on the corporate tools available. Continuous evaluation of theoretical and interactive telematic sessions (5%). Work and presentation of telematic seminars using Ms Teams or another corporate tool to be determined (10%). Evaluation of the contents of the virtual course (15%).
SCENARIO 3 (CLOSING OF THE FACILITIES): Final telematic written exam (70%), adaptation of the type of final exam with the possibility of oral telematic test, etc depending on the corporate tools available. Continuous evaluation of theoretical and interactive telematic sessions (5%). Work and presentation of telematic seminars using Ms Teams or another corporate tool to be determined (10%). Evaluation of the contents of the virtual course (15%).
Important notes:
In the case of fraudulent completion of all these exercises and tests indicated here, the provisions of the: "Regulations for the evaluation of the academic performance of students and for the review of grades" will apply.
The evaluation system will be the same regardless of the teaching modality used (face-to-face, virtual, etc.), with the only difference that the evaluation activities will be carried out, as established by the competent authorities, either in the classroom or remotely by the telematic means indicated as available at the USC.
Carlos Manuel Franco Abuin
Coordinador/a- Department
- Analytical Chemistry, Nutrition and Bromatology
- Area
- Nutrition and Bromatology
- carlos.franco [at] usc.es
- Category
- Professor: University Professor
Patricia Regal López
- Department
- Analytical Chemistry, Nutrition and Bromatology
- Area
- Nutrition and Bromatology
- Phone
- 982822484
- patricia.regal [at] usc.es
- Category
- Professor: LOU (Organic Law for Universities) PhD Assistant Professor
Jose Manuel Miranda Lopez
- Department
- Analytical Chemistry, Nutrition and Bromatology
- Area
- Nutrition and Bromatology
- josemanuel.miranda [at] usc.es
- Category
- Professor: Temporary PhD professor
| Wednesday | |||
|---|---|---|---|
| 15:00-16:00 | Grupo /CLE_01 | Spanish | Auditorium |
| 01.18.2021 12:00-14:00 | Grupo /CLE_01 | Classroom 1 |
| 01.18.2021 12:00-14:00 | Grupo /CLE_01 | Classroom 2 |
| 01.18.2021 12:00-14:00 | Grupo /CLE_01 | Classroom 3 |
| 07.02.2021 09:00-11:00 | Grupo /CLE_01 | Classroom 3 |
| 07.02.2021 09:00-11:00 | Grupo /CLE_01 | Classroom 4 |