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Curricular information is subject to change
On successful completion of this module student will 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;
• Integrate their knowledge of muscle and adipose tissue structure and composition into meat product manufacture and formulation;
• Explain the processing steps involved the role of non-meat ingredients in the production of different processed meats products.
Student Effort Type | Hours |
---|---|
Lectures | 24 |
Autonomous Student Learning | 75 |
Online Learning | 24 |
Total | 123 |
Not applicable to this module.
Description | Timing | Component Scale | % of Final Grade | ||
---|---|---|---|---|---|
Multiple Choice Questionnaire: Two MCQ Examinations | Throughout the Trimester | n/a | Graded | No | 25 |
Assignment: 3 Hour End of Semester Assignment | Unspecified | n/a | Graded | No | 75 |
Resit In | Terminal Exam |
---|---|
Autumn | Yes - 2 Hour |
• Feedback individually to students, post-assessment
Students will receive feedback on the MCQs taken over the course of the semester.
Name | Role |
---|---|
Dr Simona Grasso | Tutor |
Ms Michelle Kearns | Tutor |
Dr Fiona Lalor | Tutor |
Catherine McGinn | Tutor |