FDSC40060 Fresh&Processed Meat Products

Academic Year 2021/2022

This module is intended to give students a knowledge of the chemistry of meat and of the technology associated with the handling and processing of meat. You will become informed about the structure and composition of muscle and adipose tissue, the principal constituents of meat, and about the biochemical changes that accompany the post-slaughter conversion of muscle to meat. The chemistry underlying the sensory (colour, texture and flavour) quality of meat and the impact of pre-slaughter (e.g. diet, production system) and post-slaughter (e.g. ageing, environment) factors on these sensory attributes will be studied and evaluated. The module will also explore the chemistry and technology of relevance to the manufacture of processed meats. A series of laboratory practicals, focussing on the sensory properties of meat and on the manufacture of processed meat products, will run in tandem with the lectures.
The module will contribute to the development of the following competencies considered core to your development as a professional in Food Science:
- Food chemistry and analysis (meat chemistry and laboratory analysis)
- Food safety and microbiology (meat safety concepts)
- Food processing and engineering (technology used in post-slaughter carcass and meat handling and in processed meat product manufacture)
- Applied food science (sensory properties of meat and pre- and post-slaughter effects on meat composition and quality)
- Success skills (communication skills, oral and written communication, listening, etc.; information acquisition skills; organizational skills, e.g. time management)

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Curricular information is subject to change

Learning Outcomes:

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 Hours: 
Student Effort Type Hours
Lectures

30

Laboratories

12

Field Trip/External Visits

3

Autonomous Student Learning

55

Total

100

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

n/a

Learning Exclusions:

n/a

Learning Recommendations:

n/a


Module Requisites and Incompatibles
Pre-requisite:
FDSC20010 - Food Macronutrients, FDSC20020 - Nutritional Energy Metabolism, FDSC20090 - Food Macronutrients

Incompatibles:
FDSC20110 - Food Diet and Health II

Additional Information:
Pre-requisites: FDSC20020 and one of FDSC20010 or FDSC20090


 
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
Dr Raquel Cama-Moncunill 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) - 1, 2, 3, 4, 5, 6, 7, 9, 10, 11, 12 Mon 10:00 - 10:50
Practical Offering 1 Week(s) - 5, 6, 7, 8, 9, 10, 11, 12 Tues 15:00 - 16:50
Lecture Offering 1 Week(s) - Autumn: All Weeks Wed 10:00 - 11:50
Autumn