FDSC30150 Principles of Meat Science

Academic Year 2021/2022

This module is intended to give students an introduction to meat science. The module will cover meat in the context of the human diet, the structure and composition of meat, and meat quality attributes. The impact of pre-slaughter factors on carcass and meat composition and on the sensory and nutritional quality of meat will be explored. The impact of post-mortem factors, including aging and packaging of meat, on meat quality attributes, particularly colour, flavour and texture, will be studied. Students will learn how selected meat products are manufactured.

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Curricular information is subject to change

Learning Outcomes:

On completion of this module students should be able to: describe the composition of meat and elaborate on differences between species; describe the meat constituents that control the sensory quality of meat; explain how pre and post-slaughter factors affect meat quality; describe the processes involved in the manufacture of selected processed meat products.

Student Effort Hours: 
Student Effort Type Hours
Autonomous Student Learning

64

Lectures

30

Laboratories

6

Total

100

Approaches to Teaching and Learning:
Active/task-based learning; lectures; laboratory demonstrations; in class quizzes. 
Requirements, Exclusions and Recommendations

Not applicable to this module.


Module Requisites and Incompatibles
Pre-requisite:
BIOL10010 - Animal Biology and Evolution, BIOL10030 - Cell and Plant Biology, CHEM00020 - Introductory Chemistry (Ag), CHEM10040 - The Molecular World, FDSC20010 - Food Macronutrients, FDSC20090 - Food Macronutrients

Additional Information:
Pre-requisites: Animal Biology and Evolution (BIOL10010); Cell and Plant Biology (BIOL10030);one of Food Macronutrients (FDSC20010) OR (FDSC20090) Food Macronutrients and one of Introductory Chemistry (CHEM00020) OR The Molecular World (CHEM10040).


 
Assessment Strategy  
Description Timing Open Book Exam Component Scale Must Pass Component % 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


Carry forward of passed components
Yes
 
Resit In Terminal Exam
Spring Yes - 2 Hour
Please see Student Jargon Buster for more information about remediation types and timing. 
Feedback Strategy/Strategies

• Group/class feedback, post-assessment

How will my Feedback be Delivered?

Students will receive group feedback on continuous assessment (MCQs) taken over the semester

Name Role
Professor Frank Monahan Tutor
Timetabling information is displayed only for guidance purposes, relates to the current Academic Year only and is subject to change.
 
Autumn
     
Lecture Offering 1 Week(s) - Autumn: All Weeks Thurs 15:00 - 16:50
Lecture Offering 1 Week(s) - Autumn: All Weeks Tues 14:00 - 14:50
Lecture Offering 1 Week(s) - 9, 10 Tues 17:00 - 18:50
Autumn