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MEAT418 Meat Technology

Credit Points 6
Offering
Responsible Campus Teaching Period Mode of Study Online Level
Armidale Semester 1 On Campus A- Internet access required
Armidale Semester 2 Off Campus A- Internet access required
Intensive School(s)
Start Finish Attendance Notes
04 September 2010 07 September 2010 Mandatory 4 Day Intensive School - first 2 days located in Armidale and the last 2 days will be an Industry Tour
Supervised Exam There is a UNE Supervised Examination held at the end of the teaching period in which you are enrolled.
Pre-requisites ANPR211 or ANPR311 or ANPR321 or ANSC300 or candidature in a postgraduate award
Co-requisites None
Restrictions MEAT518
Notes None
Combined Units MEAT518 - Meat Technology
Coordinator(s) Geert Geesink (geert.geesink@une.edu.au)
Unit Description

This unit consists of 39 lectures and an excursion 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 MEAT518 will have to complete the requirements for MEAT418 and complete additional guided reading/practical work appropriate to the needs of individual students.
Materials No text required
Disclaimer Unit information may be subject to change prior to commencement of the teaching period.
Assessment
Title Exam Length Weight Mode No. Words
Assignment 1 15% 1500
Assessment Notes
essay on specified topic
Relates to Learning Outcomes (LO) and Graduate Attributes (GA)
LO: 1-4 GA: 1, 2, 4, 6
Assignment 2 20%
Assessment Notes
mid term exam covering topics 1-10
Relates to Learning Outcomes (LO) and Graduate Attributes (GA)
LO: 1-4 GA: 1, 2, 4, 6
Assignment 3 25% 3000
Assessment Notes
essay on elective topic
Relates to Learning Outcomes (LO) and Graduate Attributes (GA)
LO: 1-4 GA: 1, 2, 4, 6, 8
Final Examination 2 hrs 40%
Relates to Learning Outcomes (LO) and Graduate Attributes (GA)
LO: 1-4 GA: 1, 2, 4, 6

Learning Outcomes (LO) Upon completion of this unit, students will be able to:
  1. Apply their knowledge of biological factors contributing to meat quality
  2. Demonstrate their understanding of current global and Australian meat industry practices
  3. Critique current meat industry practices
  4. Identify the economic factors contributing to profitability in the meat industry

Graduate Attributes (GA)
Attribute Taught Assessed Practised
1 Knowledge of a Discipline
Knowledge of the discipline is taught in lectures, assessed through written essays, and examinations. Students gain familiarity with practical aspects of the field through a mandatory industry tour. 		True True True
2 Communication Skills
Students develop their written communication skills through the completion of two essays 		True True True
4 Information Literacy
Students are taught how to use a range of agricultural databases to source scholarly, peer-reviewed articles to support the arguments developed in their essays 		True True True
6 Problem Solving
Students will be critically analyse the literature and current meat industry practices and present their arguments in essay form 		True True True
   

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