NFOK13001U Meat as a raw material

Volume 2014/2015
Education
Erasmus Mundus MSc programme in Animal-Derived Foods, "Erasmus Mundus Food of Life" (EMFOL)
MSc Programme in Food Science and Technology
Content

 

Knowledge of how production processes interact and affect end-product quality is important in order to be able to optimise high-quality meat production in a continuously changing industry with changing consumer preferences. The course emphasis is on those aspects of the complex chain of production which affect end-product quality. Issues of animal transport and preslaughter handling, slaughter and chilling methods, carcass classification, effects of aging, cutting, deboning and freezing, are discussed in the context of the requirement to produce consistent, high quality and safe meat. The ethics of meat production and animal welfare concerns are stressed. The course will also provide students with a an understanding of principal issues such as texture, water-holding capacity, colour and flavour. How quality is defined and measured and the many factors affecting its variability, will be examined. Biological factors, as well as post-mortem factors arising from current meat industry practice in Denmark and around the world, will be discussed. The course will also examine variations in fresh meat quality with substantial implications in subsequent industrial processing of meat. The course provides a background to understand the biological and technical basis of how meat quality is understood and controlled to provide optimal high quality fresh meat and also meat as a raw material for processed foods.The course also provides concrete actionable competences in innovation and entrepreneurship

 

Learning Outcome

The course will be of benefit for all food science students aiming of a detailed understanding of raw meat quality. The main objective of Meat as a Raw Material is to educate students in processes associated with slaughtering and fresh meat production. In addition, a sound background will be provided in what constitutes 'meat quality', both from the producers and consumers point of view and in the post-mortem events, which lead to the final quality of meat.

After completing the course the students should be able to:

Knowledge
- Show overview of knowledge on raw meat properties and meat structure and the chemical changes behind the quality changes occurring during storage of meat.
- Demonstrate an understanding of current theories of the background of the sensory properties of meat, meat texture, meat colour and the water-holding capacity.
- Describe how animal transport, preslaughter handling and slaughter process affect the raw meat quality
- Innovation and entrepreneurship in relation to meat based foods

Skills
- Understand the principles of the methods used to assess raw meat quality.
- Perform laboratory work and handle selected techniques and methods applied in meat science.
- Structure reports and handle the literature in a correct manner.
- Apply the literature and communicate knowledge about raw meat quality
- Reflect upon own development and ability to see opportunities and the potential for students professional competences in entrepreneurship and innovation

Competences
- Make judgement of the ethical problems concerning animal welfare and meat production.
- Cooperate with fellow students about solving problems in relation to meat quality.
- Work independently in the final project and define the problem.
- Discuss fundamental knowledge of raw meat quality and evaluate how the complex chain of primary production affect end-product quality


Lawrie's Meat Science, Seventh edition, R.A. Lawrie.

Meat Science, An Introductory Text, P.D. Warris.

Compendium of lecture notes is provided.

Qualifications corresponding to course LKEB10077 Biokemi 1
Qualifications corresponding to course LLEF10240 Råvarekvalitet
Lectures, practicals, project work and excursion. Theoretical aspects are covered in lectures and tutorials on selected topics, many of which involve students reading and interpreting original literature. Practical aspects of the course take the form of extended exercises designed to show the interactions of several factors and demonstrations of current research techniques in meat science. Cases are presented as problem-based learning exercises where students must define many aspects of the approach used to answer the questions posed. The objectives of the project work is for the student to obtain skills in using the knowledge from different disciplines and lectures in analyzing factors of importance for meat quality.

A theme day on innovation and entrepeneurship will be arranged with focus on meat-based products.
  • Category
  • Hours
  • Exam
  • 4
  • Exam Preparation
  • 12
  • Lectures
  • 40
  • Practical exercises
  • 40
  • Preparation
  • 110
  • Total
  • 206
Credit
7,5 ECTS
Type of assessment
Written examination, 4 hours under invigilation
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Exam registration requirements
Accepted laboratory practical reports
Aid
All aids allowed
Marking scale
7-point grading scale
Censorship form
External censorship
Criteria for exam assesment

Fullfilment of the learning outcomes