Show/hide contentOpenClose All
Curricular information is subject to change
On completion of this module students should be able to:
- describe the structure and composition of muscle and adipose tissue
- explain the biochemical changes that accompany the conversion of muscle to meat
- identify which meat components contribute to the sensory (colour, flavour, texture) quality of meat and explain the factors (pre- and post-slaughter) which contribute to the variation in each sensory attribute
- compare the processing steps involved in the production of different cured and processed meats products and integrate their knowledge of muscle and adipose tissue structure and composition into meat product manufacture and formulation
- explain the role of non-meat ingredients in the manufacture of processed meats
Student Effort Type | Hours |
---|---|
Lectures | 30 |
Laboratories | 12 |
Field Trip/External Visits | 3 |
Autonomous Student Learning | 55 |
Total | 100 |
n/a
Learning Exclusions:n/a
Learning Recommendations:n/a
Description | Timing | Component Scale | % of Final Grade | ||
---|---|---|---|---|---|
Multiple Choice Questionnaire (Short): 5 x 10 minute in class tests each worth 6% | Varies over the Trimester | n/a | Graded | No | 30 |
Examination: Three in class open book questions | Varies over the Trimester | Yes | Graded | No | 70 |
Resit In | Terminal Exam |
---|---|
Spring | Yes - 2 Hour |
• Group/class feedback, post-assessment
Students will receive group feedback on continuous assessment (MCQs) taken over the semester