Flux 4

Between 13 September-1 October 2021 ten students from “food proceessing”qualification took part in professional training in Montijo-Portugal.

During the training participants make following activities:

Assimilation of the equipment operating instructions for simple operations in the meat industry.

– Investigation of information sources specific to food industry.

– The deboning of carcasses of cattle and swine-modalities of realizing the deboning.

– The boning of the cattle and pig chopped meat.

– The meat selection by qualities.

– Reception and storage of the meat carcasses.

– Technological processes for preparing the fish.

– Selection and preparation of auxiliary materials used in obtaining meat.

– Preparing semi-products for obtaining meat products.

– Preparing semi-products for obtaining meat specialties.

– Preparation of the compositions for obtaining meat products.

• – Realization of the thermal treatment of meat.