Meat and Smallgoods Technology
Subject 208-746 (2008)
Note: This is an archived Handbook entry from 2008.Search for this in the current handbookSearch for this in the current handbook
| Credit Points: | 12.500 | ||||||||||||
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| Level: | Graduate/Postgraduate | ||||||||||||
| Dates & Locations: | This subject has the following teaching availabilities in 2008: Semester 2, - Taught on campus.
Timetable can be viewed here. For information about these dates, click here. | ||||||||||||
| Time Commitment: | Contact Hours: 50 hours of lectures and practical classes Total Time Commitment: Not available | ||||||||||||
| Prerequisites: | completion of core subjects | ||||||||||||
| Corequisites: | None | ||||||||||||
| Recommended Background Knowledge: | None | ||||||||||||
| Non Allowed Subjects: | None | ||||||||||||
| Core Participation Requirements: |
For the purposes of considering request for Reasonable Adjustments under the Disability Standards for Education (Cwth 2005), and Student Support and Engagement Policy, academic requirements for this subject are articulated in the Subject Overview, Learning Outcomes, Assessment and Generic Skills sections of this entry. It is University policy to take all reasonable steps to minimise the impact of disability upon academic study, and reasonable adjustments will be made to enhance a student's participation in the University's programs. Students who feel their disability may impact on meeting the requirements of this subject are encouraged to discuss this matter with a Faculty Student Adviser and Student Equity and Disability Support: http://services.unimelb.edu.au/disability |
Coordinator
Frank Dunshea| Subject Overview: | Meat production alternatives in Australia; microscopic and macroscopic structure of meat muscle; components of meat and interrelationships; surface chemistry; meat processing; role of non-meat functional ingredients; inhibition of microbial growth; factors influencing quality of product from farm to plate; fermentation of meat; prefabricated meat processing; packaging; storage conditions; identification of waste management issues; regulatory framework; current and future developments in products and processes |
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| Assessment: | Assignment 1, 2500 words (20%) on preslaughter factors affecting quality; assignment 2, 3000 words(20%) on Hazard Analysis and Critical Control Points onsmallgoods; reports (20%) based on practical classes and fieldvisits to abattoirs and meat processing plants; three hourexamination (40%). |
| Prescribed Texts: | None |
| Breadth Options: | This subject is not available as a breadth subject. |
| Fees Information: | Subject EFTSL, Level, Discipline & Census Date |
| Related Course(s): |
Master of Food Science Postgraduate Diploma in Food Science |
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