FQD-23806 Meat Science

Course

Credits 6.00

Teaching methodContact hours
Lecture16
Tutorial25
Practical30
Group work8
Excursion (one day)12
Course coordinator(s)Dr SW Erasmus
Lecturer(s)drs. ing. AG Meijer
AMC Bakker-de Haan
Dr SW Erasmus
prof. dr. T Abee
Examiner(s)dr. ir. JPH Linssen
Dr SW Erasmus

Language of instruction:

English

Assumed knowledge on:

Food Chemistry, Food Microbiology, Food Physics and Food Engineering.

Contents:

Note: This course has a maximum number of participants and is not open for exchange students. The deadline for registration is one week earlier than usual. See Academic Year (http://www.wur.nl/en/Education-Programmes/Current-Students/Agenda-Calendar-Academic-Year.htm) -> Registration for Courses.

The course focusses on meat and meat products. Composition, structure, properties and nutritive value. Factors influencing meat quality. Post-mortem processes in muscles. Hygiene (parasites, zoonoses causing micro-organisms, viruses, prions and contaminants). Principles of meat inspection. Processing and preservation of meat and fish products. HACCP and quality control of processed meats. Specific analytical aspects of meat products and fundamentals of their (inter)national legislation.

Learning outcomes:

After successful completion of this course students are expected to be able to:
- explain the conversion of muscle to meat;
- understand the pre-slaughter and post-slaughter effects on meat quality;
- apply general food technological knowledge to meat and meat products;
- evaluate the major changes of a physical, (bio)chemical and microbiological nature that occur during the storage and further processing of meat;
- evaluate quality parameters regarding meat products;
- provide an overall perspective of the production and consumption of meat.

Activities:

- class teaching of basic principles;
- case studies;
- practicals;
- demonstrations and an excursion.

Examination:

The final grading is based on a written exam (75%) with 100% open questions, and a written case study report (25%). For both elements, a minimum pass mark of 5.5 is required. The grade for the case study report is valid for 5 years.

Literature:

F. Toldra (2010). Handbook of Meat Processing (E-book).
F. Toldra (2017). Lawrie’s Meat Science (E-book).

ProgrammePhaseSpecializationPeriod
Restricted Optional for: BFTFood TechnologyBSc1AF
MinorPeriod
Compulsory for: WUFAOBSc Minor Foods of Animal Origin1AF