UF0696 Course Meat Technology

In the field of food industries, it is necessary to know the different fields of the sacrifice, slaughtered and exploded of animals, within the Professional meat area. Thus, this course is intended to provide the necessary knowledge to know the fundamental aspects of meat technology.

- Identify and value meat producing animals, their organoleptic characteristics and meat technology. - Analyze and apply meat conservation techniques and industrial cold treatments with each type of channel or piece, to facilitate maturation, guaranteeing quality, hygiene and production level. - Perform the wrap, packaging and labeling of pieces or meat units, as well as of edible spoils and their units.

Perform the assessment, sacrifice and slaughter operations of different animal species, preparing these for sacrifice. Winner channels and obtain edible pieces and spoils. Classify and store the final product, complying with the current technical-sanitary regulations. Manage the corresponding machinery and equipment, taking care of the cleaning of the facilities and the instruments.

This training adjusts to the training itinerary of the Formative Unit UF0696 Meat technology, certifying having overcome the different competition units included, and is aimed at the accreditation of the professional competences acquired through the work experience and the non -formal training, via which will opt for obtaining the corresponding certificate of professionalism, through the respective calls that are publishing the different communities Autonomous, as well as the Ministry of Labor itself (Royal Decree 659/2023, of July 18, which develops the management of the professional training system and establishes a permanent procedure for the accreditation of professional competences acquired by work experience or non -formal training).

This course is aimed at professionals in the world of food industry, specifically in sacrifice, slaughtered and exploded of animals, within the professional area, and all those interested in acquiring knowledge related to meat technology.

This training is not included in the scope of official regulated training (Infant Education, Primary Education, Secondary Education, Official Professional Training FP, Baccalaureate, University Degree, Official University Master and PhD). It is therefore a complementary and/or specialization training, aimed at acquiring certain skills, skills or aptitudes of a professional nature, being able to be barely as merit in workbags and/or opposition competitions, always within the complementary training section and/or continuous training being always essential to review the specific requirements of the public labor stock of the public labor stock market.