Meat and Smallgoods Technology

This subject has the following teaching availabilities in 2009:

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

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

Two assignments of 1000 words each on:

1. pre-slaughter factors affecting quality (20%), due mid-way through semester
2. Hazard Analysis and Critical Control Points in smallgoods (20%), due one week prior to the end of semester,

• Two reports (20% in total) based on practical classes and field visits to abattoirs and meat processing plants, due one week after the practical class/visit
• Two hour examination (40%).

This subject is not available as a breadth subject.