Unit information: Meat Processing in 2013/14

Unit name	Meat Processing
Unit code	VETSM0020
Credit points	20
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	Core skills 1 unit, Biochemistry and meat quality unit.
Co-requisites	Other units required for completion of PgC (3 units, 20 credits), PgD (6 units, 20 credits) and MSc (6 units + core skills 2 + research project). Animal production unit Animal welfare Poultry processing Meat hygiene and public health
School/department	Bristol Veterinary School
Faculty	Faculty of Health Sciences

Description including Unit Aims

Products such as bacon and ham, sausages and ready meals form an important part of the diet in many developed countries. Many processes – curing, salting, marination, fermentation and canning– were developed to preserve meat before the widespread use of refrigeration and freezing. This unit describes the technologies used in the commercial production of the most important meat products, the multi-functional roles of the major ingredients, and the major factors affecting shelf life, safety and eating quality. Dietary and nutritional implications are also considered, along with options for reducing salt, fat and other potentially harmful components. The difficulties in using PSE meat or tainted pork in further processing is also considered along with some common problems eg white exudate in bacon. The legislation governing the labeling of meat products is also covered.

Intended Learning Outcomes

Students will be able to demonstrate a systematic knowledge and understanding of the technologies used in the commercial production of the most important meat products, labelling issues, the multi-functional roles of the major ingredients, and the major factors affecting shelf life, safety, eating quality and nutrition.

Students will also be able to:

1. explain and evaluate the operations of a ready meals producer or a bacon processor
2. review the scientific literature on a selected topic, and summarise the main findings in a written form including references and appropriate tables and figures.

Teaching Information

The unit has 24 hours of lectures, a visit to a ready meal processor, a visit to a bacon producer and student-led oral presentations.

For most lectures, students receive printed copies of powerpoint slides and comprehensive course notes including references for further reading.

The unit has excellent e-resources available through a Blackboard site that hosts all the lectured material and online MCQs for formative and summative assessment. Each lecture has a set of powerpoint slides, written notes (with references for further reading), and an audio presentation. The site also includes full details of coursework requirements, and hosts past exam papers. Coursework is submitted electronically and checked for plagiarism.

Assessment Information

Knowledge, understanding and other higher level skills are assessed by a combination of coursework (50% of available marks) and a 3 hour written examination (50% of available marks).

Coursework consists of a fully referenced essay (~2500 words), an online multiple choice question (MCQ) test, and a visit report (~1500 words). The essay, online test and visit report account for 60, 30 and 10%, respectively, of the marks allocated for coursework.

Students can select an essay from a list of titles, allowing individuals to develop an area of particular interest. Students must review the available literature on the topic using appropriate electronic resources, present a summary of the main findings in 2500 words (excluding tables, references and figures), and demonstrate a critical awareness of current issues. The essays are submitted electronically through Blackboard and checked for plagiarism.

Students must produce a 1500 word report on a ready meal processor or a bacon producer that summarises and analyses what they have observed.

The 3 hour unseen examination paper has a mandatory 5-part question designed to test breadth of knowledge, and a choice of essay-style questions (3 from 6) designed to test depth of knowledge and understanding of the subject area, including past and current research.

Reading and References

There is a strong reliance on original research papers from various journals (eg Meat Science) that can be accessed through the library or using the University’s electronic resources. 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.