Meat and Meat Products

This subject has the following teaching availabilities in 2016:

170 hours

Eligibility for honours or postgraduate coursework program.

Chemistry and/or biology or equivalent background.

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

• 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
• Current and future developments in products and processes

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’

• A 1000-word assignment due aproximately mid semester worth 20%
• A 1000-word assignment due approximately Week 11 worth 20%
• A ten-minute oral presentation on a designated topic due approximately the last week of semester worth 20% OR a 1000-word written report on practical activities due approximately two weeks after the completion of all practical activities worth 20%
• A two-hour end-of-semester written examination worth 40%

None

This subject is not available as a breadth subject.

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