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