Unit information: Meat Processing in 2015/16

Unit name	Meat Processing
Unit code	VETSM0006
Credit points	15
Level of study	M/7
Teaching block(s)	Teaching Block 2C (weeks 13 - 18)
Unit director	Dr. Sheard
Open unit status	Not open
Pre-requisites	None
Co-requisites	None
School/department	Bristol Veterinary School
Faculty	Faculty of Health Sciences

Description including Unit Aims

The unit describes the reasons for meat processing and the multi-functional effects of salt, nitrite, phosphate and other ingredients. It explains the key production stages that determine eating quality, shelf life, safety and yield in whole muscle, cured, cooked and comminuted meat products. The major problems that can occur in further processing are also described, along with potential solutions.

This unit aims to develop the student’s interest in and knowledge and understanding of:

i) the meats, ingredients, equipment and processes used in whole muscle meat products, cured, comminuted and cooked meat products and the underlying legislative requirements

ii)the critical points during further processing affecting quality, yield and safety

Intended Learning Outcomes

1. Students will be able to demonstrate a knowledge and understanding of:

i) the meats, ingredients, equipment and processes used in whole muscle meat products, cured, comminuted and cooked meat products and the underlying legislative requirements

ii) the critical points during further processing affecting quality, yield and safety

2. Students will be able to:

i) analyse, synthesise and summarise information critically.

ii) apply knowledge and understanding to address industry problems.

iii) apply critical thinking to published information.

Teaching Information

Knowledge and understanding is developed through pursuing a structured syllabus, evaluating directed reading, and engaging in problem solving exercises. From 2009/10 the unit will be taught in two formats.

1. Residence based. The unit will be taught conventionally through lectured material, practical/laboratory work and tutorials. Lectures are given by research staff who are experts in their own fields.
2. e-learning. Existing lectured material will be available in an audio format using bespoke software (Camtasia), which allows Powerpoint-based lectures to be recorded with audio overlaid. Audio lectures will be supplemented by written notes and selected further reading. Teaching materials will be hosted on a web-based platform (Blackboard) and also made available in CD format. Interactive questions will be developed using QuestionMark. A discussion forum will be hosted on Blackboard.

Assessment Information

Knowledge and understanding is assessed by a combination of coursework (30% of available marks) and a 3 hour written examination (70% of available marks). Coursework usually consists of a fully referenced essay (2500 words max.) and a critique of a research paper.

Reading and References

There will be a strong reliance on original research papers. The following books are also helpful:

1. Feiner, G. (2006). Meat products handbook. Woodhead Publishing, Abington, UK.
2. Ranken, M. D. (2000). Handbook of meat product technology. Blackwell Science, Oxford.
3. Pearson, A.M. & Gillet. (1996). Processed meats 3rd ed. Chapman & Hall, New York.
4. Varnam, A.H. & Sutherland, J.P. (1995). Meat and meat products. Chapman & Hall.
5. Toldra, F. (2002). Dry cured meat products. Food and Nutrition Press.
6. Pegg, R.B. & Shahidi, F. (2000). Nitrite curing of meat: the N-nitrosamine problem and nitrite alternatives. Food and Nutrition Press, Connecticut.