This module supports the learner in developing knowledge and practice of Meat Processing and small goods manufacturing. At the end of this module the learner will be capable of:
Understanding the concepts and theory of meat technology supporting all practical aspects of meat marketing.
Enhancing the quality of meat by means of utilisation of aging technology.
Acknowledge the principles of storage and refrigeration in meat preservation.
Apply food safety principles and application.
Operate a basic quality control system for goods inwards and critical control points.
Be aware of quality factors in meat influencing storage, processing quality, and consumer acceptance.
Influencing quality factors such as colour, tenderness and eating quality by appropriate use of supporting theory.
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Unit 1 Introduction
Introduction to Meat Processing, assessments and module content.
Unit 2 Health and Safety, and Good Hygiene Practices
Health and safety practices, and standard hygiene practices in meat processing plants
Unit 3 Meat Characteristics
Animal welfare pre-slaughter, and post-slaughter care of meat.
Unit 4 Animal cuts and use of Offal
Offal and variety meats, cuts and cookery
Units 5-7 Curing
Introduction to Wet and Dry curing, Ham and Corned Beef making sausages making use of ingredients.
Unit 8 Sausage Making
Special sausages, Salamis, Black and White puddings
Unit 9 Smoking of Meat
Smoking of meat, fish and poultry.
Unit 10 Processed Meats
Minced meat, burgers, pies, pasties.
Unit 11 Forcemeats
Forcemeats, Pates and Terrines
Unit 12 Costing
The costing and preparation of meats for processing and cooking
Culinary and Butchery demonstrations, with a level of practical involvement by students, lectures, emphasis on supervised and group projects, individual tuition, discussion forums, tutor and peer appraisal.
| Module Content & Assessment | |
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| Assessment Breakdown | % |
| Other Assessment(s) | 100 |