All about the profession of a meat production technologist

Sausages and wieners, cutlets and soup sets - these are just a few of the products that would not exist without meat production. However, it, in turn, cannot function without technologists. Therefore, those who wish to choose their own specialization, it is imperative to know everything about such a profession.

Any visit to a store or restaurant, cafe or canteen, bakery immediately reveals many types of meat and sausage products, dishes. ANDIt is the meat production technologist who is responsible for the production of:

• sausages;
• cutlets;
• wieners;
• 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 the raw materials themselves and auxiliary materials;
• monitors the preparation for work and its implementation;
• controls the packaging, storage and sale of finished products;
• monitors that all other manipulations, intermediate and auxiliary stages are performed as follows.

Technology specialists for the meat processing industry must prevent the occurrence of problems and eliminate any difficulties that nevertheless appear. Today, their activities have changed slightly compared to the last century, when it was possible to focus on ready-made collections of recipes and technological standards developed by industry research institutes. Working with various types of meat is carried out in accordance with the 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 regulations;
• follow the rules for laying out the finished product;
• be able to carry out the calculation of culinary products;
• compile a collection of recipes and assess the need for feedstock;
• develop a competitive assortment;
• plan the daily assortment of production;
• prepare a daily production assignment.

But the duties of technologists, of course, do not end there.... They must control stocks of raw materials and semi-finished products, assess the need for them. When accepting products, it will be necessary to find out how high-quality they are, whether the completeness and quantity were observed according to the documents. Technologists, of course, must constantly think about reducing production costs, observing the norms of output and loss. The marriage procedure must also be followed rigorously.

The meat production technologist is responsible for ensuring that the production is carried out rhythmically, fully satisfying the general request divided into assortment groups. This position implies control over the storage conditions of food and dishes, over their safety. Professional takes into account the documented movement of all food resources, working time and equipment. The cost price of dishes is coordinated by him with accountants and financiers. Finally, the technologist makes sure that labor and technological discipline is respected.

Meat production specialist training course includes, first of all, mastering the methods of primary processing of basic animals and poultry. It is imperative to know what the anatomy and histological structure of raw materials is, its features at the cellular level, in terms of physical and chemical processes. Additionally, you will have to master the principles of using additives in the meat industry. But the circle of necessary competencies of a technologist does not end there either. Thus, a separate block of educational training includes mastering safety standards for meat processing and production control requirements.

A good specialist knows how to produce technical regulation of production and bring it to the required standards. He is ready to provide a condition that meets veterinary, sanitary and hygienic requirements.

Having received an education, such a professional masters:

• key technological processes of meat processing;
• 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 raw materials and semi-finished products;
• the ability to give a culinary assessment;
• skills in developing new production technologies;
• the ability to analyze the achievements of other specialists both in Russia and abroad, to generalize their positive and negative experiences.

Meat production technologists are trained by:

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

Meat technologists can find a place for themselves at any industrial enterprise in the relevant industry. But the best prospects are opened by the device in successful, leading firms. However, getting there is not so easy.