- Dr Jean-Marc Schwartz (Senior Lecturer - University of Manchester)
|Assessment Type||Assessment length / details||Proportion|
|Semester Assessment||Interactive Task (1200 words)||25%|
|Semester Assessment||Literature review (2500 words)||35%|
|Semester Assessment||Case study (2000 words)||40%|
|Supplementary Assessment||A student may retake elements of assessment equivalent to those that led to module failure.||100%|
On successful completion of this module students should be able to:
1. Explain the current and future challenges associated with meat processing in the food and biobased supply chains.
2. Explain the post-mortem biochemical changes in muscle and their significance on meat quality.
3. Appraise the range of methodologies and technologies used to measure carcass and meat quality.
4. Examine role of ingredients in meat product development.
5. Propose possible methods for development of safe, healthy and nutritious meat products.
6. Evaluate the role of new technologies for sustainable meat processing and products.
With the competitive market trends in meat sector and growing demand for Welsh lamb and beef from outside the UK, as well as a growing white meat sector; the Welsh meat industry is continuously looking for innovative and efficient approaches to ensure sustainable growth. This module will be delivered through a combination of online distance learning and workshops, focusing on meat processing for safe, healthy and nutritious products. The module makes a perfect balance between the science of meat processing and meat product development. It will be of value to meat processors, retailers or anyone starting a new business in meat sector.
• Introduction to meat processing: meat types and categories, carcass composition, muscle biology, structure and muscle characteristics, industrial meat processing
• Primary processing for red meat: slaughtering operation, post-mortem biochemical changes and their significance on subsequent red meat quality, carcass grading and measurement of meat quality
• Primary processing for poultry: poultry primary processing, post-mortem biochemical changes and their significance on subsequent white meat quality, carcass grading and measurement of meat quality
• Microbiological safety, quality and shelf life extension of fresh meat: meat microbiology and spoilage, meat preservation principles
• Innovative technology in meat processing: new tenderisation methods, automation and robotics
• Healthy meat: meat as potential functional food, probiotic products, reformulation techniques
• Meat product development: Ingredients used, types of meat products
• Utilisation of by-products and waste materials from meat industry
• Meat sustainability: role of meat science in a challenging global environment
This module will also include a visit to Food Centre Wales, Horeb (or similar) for hands-on experience in meat butchery and meat product development.
|Skills Type||Skills details|
|Application of Number||Numeracy will be developed in the calculation of correct amount of ingredients used in product development.|
|Communication||Students will be expected to communicate complex research outputs to their peers in the online forums and also through other assignments.|
|Improving own Learning and Performance||Detailed feedback will be given for assignment work. This will be developed through the feedback providing general guidance towards the student’s next assignment.|
|Information Technology||Students will be required to source information from a variety of scientific publication databases and to use Blackboard for all aspects of the module.|
|Personal Development and Career planning||This module will provide the students with the existing and future technology in meat processing to help them to develop their business or provide the most up-to-date information/advice to their colleagues/clients in the meat Industry.|
|Problem solving||Problem based learning challenges through case study alongside online forum posts will be used throughout the module to help develop and improve student’s problem solving skills.|
|Research skills||Students will be required to undergo directed self-study, so will develop their literature research skills.|
|Subject Specific Skills||Subject specific concepts relating to meat processing will be developed and assessed throughout the module.|
|Team work||Online assessments will require students to debate among themselves to develop a consensus of opinion.|
This module is at CQFW Level 7