791-050 Meat Production and Processing

Credit Points

HECS Band

Coordinator

Prerequisites

Food Technology II.

Semester

Contact

Subject Description

The objective of this subject is to introduce students to the principles and practices of food technology applied to meat production and processing and to enable students to understand:

• factors affecting the growth and development of meat animals;

• structure and growth of muscle;

• biochemical composition of muscle;

• microorganisms and meat spoilage;

• storage and preservation of meat;

• meat and human nutrition;

• prefabricated meat;

• pre and post slaughter factors affecting meat quality.

The content includes: The range of meat production alternatives in the Australian meat industry, application of the management of meat enterprises to the food processing industry, the microscopic and macroscopic structure of meat muscle, the components of meat and the interrelationships between them, surface chemistry and meat processing technology, temperature control, moisture control, microbial inhibition, packaging and marketing.

Assessment

Industry assignments of 3000 words (30%); two hour examination (30%); factory report (20%); literature review of 2000 words (20%).