NFOK13001U Meat as a raw material

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.

 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.

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.