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Meat and Meat Products (FOOD90010)

Graduate courseworkPoints: 12.5On Campus (Parkville)

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Overview

Year of offer2019
Subject levelGraduate coursework
Subject codeFOOD90010
Campus
Parkville
Availability
Semester 1
FeesSubject EFTSL, Level, Discipline & Census Date

This subject will cover the following topics; meat production in Australia, microscopic and macroscopic structure of meat muscle, components of meat, interrelationships and surface chemistry, meat processing (role of non-meat functional ingredients, inhibition of microbial growth, fermentation of meat, prefabricated meat processing, packaging and storage conditions), factors influencing quality of product from farm to plate, meat microbiology, co-products and by-products from meat animals, regulatory framework and current and future developments in products and processes.

Intended learning outcomes

The objective of this subject is to introduce students to the science and technology associated with the transformation of muscle and other carcass tissues to fresh and processed meat products.

On completion of this subject, students should have an understanding of:

  • Factors affecting the growth and development of meat animals
  • The structure, function and growth of muscle tissue
  • The biochemical composition of muscle and post-mortem changes
  • Microorganisms, safety and meat spoilage
  • The storage and preservation of meat and meat products
  • Cured, fermented and prefabricated meat products
  • Factors influencing meat quality from ‘paddock to plate’

Generic skills

On completion of this subject students should have developed the following generic skills:

  • A greater in-depth understanding of the science and technology associated with muscle food, structure, biochemistry, processing and preservation
  • Skills in observation, critical analysis and report writing
  • An ability to derive, interpret and evaluate social, technical and economic information from a wide variety of sources
  • A capacity for independent critical thought, rational inquiry and self-directed learning and research
  • An ability to communicate effectively in both written and verbal forms

Last updated: 3 April 2019