All about the profession of meat production technologist

Sausages and sausages, cutlets and soup sets - these are just a small part of the products that would not exist without meat production. However, it, in turn, cannot function without technologists. Therefore, for those who want to choose their specialization, they must know everything about such a profession.

Whenever you visit a store or restaurant, cafe or dining room, bakery, you will immediately find many types of meat and sausage products, dishes. ANDIt is the meat production technologist who is responsible for the production of:

• sausages;
• cutlets;
• sausages;
• sausages;
• carcasses;
• canned meat;
• delicacies;
• minced meat;
• semi-finished products.

This profession implies responsibility for the entire chain of work. The technologist does the following:

• accepts raw materials and auxiliary materials;
• monitors the preparation for work and its implementation;
• controls the packaging, warehousing and sale of finished products;
• makes sure that all other manipulations, intermediate and auxiliary steps are performed properly.

Meat Processing Technology Specialists must prevent the occurrence of problems and eliminate all difficulties that nevertheless appear. Today, their activities have changed slightly compared to the last century, when it was possible to focus on ready-made, developed by industry research institutes, collections of recipes and technological standards. Work with various types of meat is carried out in accordance with standards developed by the technologists themselves. They are responsible for the development of original concept products.

The meat production technologist must:

• know and comply with all standards;
• comply with the rules of the calculation of the finished product;
• be able to carry out costing of culinary products;
• compile a collection of recipes and assess the need for raw materials;
• develop a competitive assortment;
• plan a daily assortment of production;
• prepare a daily production task.

But the responsibilities of technologists, of course, do not end there.. They must control the stocks of raw materials and semi-finished products, assess the need for them. When taking products, you will need to find out how high quality they are, whether the completeness and quantity are respected according to the documents. Technologists, of course, must constantly think about reducing production costs, about observing output and loss standards. The marriage procedure should also be strictly implemented.

The meat production technologist is responsible for ensuring that the production is carried out rhythmically, fully ensuring the general and split into assortment groups request. This position implies control over the storage conditions of products and dishes, their safety. Professional records the movement of all food resources, working hours and equipment. The cost of dishes is agreed upon with accountants and financiers. Finally, the technologist ensures that labor and technological discipline are respected.

Meat Production Specialist Training Course includes, first of all, mastery of the primary processing techniques of the main animals and poultry. It is necessary to know what the anatomy and histological structure of the raw material is, its features at the cellular level, in terms of physical and chemical processes. In addition, you will have to master the principles of using additives in the meat industry. But even this does not end the circle of necessary competencies of the technologist. So, a separate unit of educational preparation includes the mastery of safety standards during meat processing and the requirements of production control.

A good specialist can produce technical rationing of production and bring it to the necessary standards. He is ready to provide a condition that meets veterinary, sanitary and hygienic requirements.

Having received education, such a professional masters:

• key meat processing processes;
• rational approach to the use of raw materials;
• rules for drawing up technological schemes;
• the ability to modify the organoleptic, culinary and technological characteristics of the feedstock and semi-finished products;
• the ability to give a culinary assessment;
• skills in developing new production technologies;
• ability to analyze the achievements of other specialists both in Russia and abroad, to generalize their positive and negative experience.

The training of meat production technologists is carried out by:

• SUSU;
• Volgograd Technical University;
• Far Eastern Fisheries University;
• Saratov Agrarian University;
• Krasnoyarsk, Novosibirsk and Bryansk agricultural universities;
• Kazan KNITU;
• technical colleges and colleges (available in any region).

Meat technologists can find a place at any industrial enterprise of the corresponding industry. But the device opens up the best prospects to successful, leading firms. True, getting there is not so easy.