MEAT418 Meat Technology
Updated: 16 November 2006| Credit Points | 6 | |||||||||
| Offering |
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| Online level | Level A - Internet access required | |||||||||
| Intensive School(s) |
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| Supervised Exam | June/November | |||||||||
| Pre-requisites | ANPR 311 or ANSC 300 | |||||||||
| Co-requisites | None | |||||||||
| Restrictions | MEAT 518 | |||||||||
| Notes | First Semester on-campus; Second Semester off-campus | |||||||||
| Combined Units |
MEAT518 - Meat Technology |
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| Coordinator(s) | John Thompson (jthompso@une.edu.au) | |||||||||
| Unit Description |
This unit consists of 39 lectures, 13 practicals and an industry tour and provides an advanced understanding of industry activities in meat processing. It covers all aspects of the operations of meat works; meat safety; meat preservation, storage, packaging and transport; secondary processing and smallgoods production; industry by-products; pet foods; hides and skins and the chemistry and analysis of meats. All species are covered including poultry. Practical sessions focus on industry visits. Available as a postgraduate unit. Students enrolled in MEAT 518 will have to complete the requirements for MEAT 418 and complete additional guided reading/practical work appropriate to the needs of individual students. |
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| Prescribed Material Mandatory |
Textbook information is only available from 2008 units onwards. | |||||||||
| Recommended Material Optional |
Textbook information is only available from 2008 units onwards. | |||||||||
| Disclaimer | Offer of some subjects is subject to viability. Information in these unit descriptions is subject to change prior to commencement of semester. |