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Processing animal-derived raw materials: workshops for Commodity Science and Agriculture students
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Practical lessons in the form of workshops were carried out in Commodity Science (11.06.2022) and Agriculture (18.06.2022) - semester VI
Practical workshops were held for Commodity Science students on 11 June 2022 and Agriculture students on 18 June 2022, both in their sixth semester. During the workshops, students broke down a quarter of a pig carcass, deboned the meat and classified it. They then used the meat to make traditional blood sausage, liver sausage and fresh white sausage without curing salt. Both natural and artificial casings were used. They also prepared pork loin cuts for traditional curing. The workshops concluded with tasting and evaluating the products.
