Unit name | Biochemistry and Meat Quality |
---|---|
Unit code | VETSM0002 |
Credit points | 15 |
Level of study | M/7 |
Teaching block(s) |
Teaching Block 1A (weeks 1 - 6) |
Unit director | Dr. Ian Richardson |
Open unit status | Not open |
Pre-requisites |
None |
Co-requisites |
None |
School/department | Bristol Veterinary School |
Faculty | Faculty of Health Sciences |
This unit describes the structure and biochemistry of living muscle and the changes that occur in this conversion to meat. It also examines the characteristics associated with the composition, appearance, technological properties and eating quality of meat, how these can be measured and the ante and post-mortem factors that influence them.
This Unit aims to develop the student’s interest in and knowledge and understanding of:
i) the structure and biochemistry of living muscle and the changes that occur in its conversion to meat
ii) the characteristics associated with the composition, appearance, technological properties and eating quality of meat, how these can be measured and the ante and post-mortem factors that influence them.
1. Students will be able to demonstrate a knowledge and understanding of:
i) the structure and biochemistry of living muscle and the changes that occur in its conversion to meat
ii) the characteristics associated with the composition, appearance, technological properties and eating quality of meat, how these can be measured and the ante and post-mortem factors that influence them
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: