208-209 Meat Production and Processing

208-216 Food Microbiology.

This subject introduces the concepts of meat quality, in terms of underlying animal physiology, animal production systems and meat processing, emphasising the meats derived from mammals.

The subject content includes:

• production systems and marketing chains for meat producing animals;

• factors affecting growth and development of meat animals;

• physiology of muscle and its conversion to meat;

• microorganisms and meat spoilage factors;

• definitions of 'quality' in meat production;

• pre and post-slaughter processing;

• storage and preservation of meat;

• meat and human nutrition; and

• prefabricated meat products.

2 assignments of 2000 words each (30%), practical reports (20%) and a 2 hour exam. (50%)