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
Level: Graduate/Postgraduate
Dates & Locations:

This subject has the following teaching availabilities in 2008:

Semester 2, - Taught on campus.
Pre-teaching Period Start not applicable
Teaching Period not applicable
Assessment Period End not applicable
Last date to Self-Enrol not applicable
Census Date not applicable
Last date to Withdraw without fail not applicable

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:


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

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

Download PDF version.