| Unit name | Meat Processing (Distance Learning) |
|---|---|
| Unit code | VETSM0012 |
| Credit points | 15 |
| Level of study | M/7 |
| Teaching block(s) |
Teaching Block 2 (weeks 13 - 24) |
| 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 |
This Unit describes: the reasons for meat processing; the multi-functional effects of salt, nitrite, phosphate and other ingredients; the key production stages that determine eating quality, shelf life, safety and yield in whole muscle, cured, cooked and comminuted meat products; and the major problems that can occur and potential solutions.
