This module supports the learner in developing knowledge of Meat Technology. The aims of this module is to equip the learner with an understanding of the theory and technology influencing quality meat production. The module covers prominent animal breeds, practical aspects of meat selection, preparation, processing and end use. At the end of this module, the learner will be capable of:
Understanding the concepts and theory of quality meat production.
Enhancing the quality of meat by means of utilisation of aging technology.
Understanding the principles of storage and refrigeration in meat preservation.
Understand food safety principles.
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, keeping quality and eating quality by appropriate use of supporting theory.
Unit 1 Induction, assessment details. The history of meat consumption.
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Unit 2 Beef
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Unit 3 Pork
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Unit 4 Lamb
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Unit 5 Poultry & Game
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Unit 6 Composition & structure of meat
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Unit 7 Factors affecting meat quality
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Unit 8 Composition & structure of fish
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Unit 9 Composition & structure shellfish
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Unit 10 Charcuterie & curing
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Unit 11 Menu analysis, yields and achieving kitchen percentages.
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Unit 12 In class test
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Lectures, individual feedback from lecturer, online resources, discussion forums and reflective writing projects . There will also be scheduled educational site visits, in collaboration with other modules on the programme.
| Module Content & Assessment | |
|---|---|
| Assessment Breakdown | % |
| Other Assessment(s) | 100 |