FQD-23806 Meat Science


Studiepunten 6.00

Group work8
Excursion (one day)12
Course coordinator(s)Dr SW Erasmus
Lecturer(s)Dr SW Erasmus
drs. ing. AG Meijer
Prof.dr. S Barbut
AMC Bakker-de Haan
prof. dr. T Abee
Examiner(s)Dr SW Erasmus
dr. ir. JPH Linssen

Language of instruction:


Mandatory knowledge:

ZSS06100 Laboratory Safety

Assumed knowledge on:

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


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 and aims at providing insights into the behaviour of meat and meat products throughout all stages of production: from conception to consumption. The composition, structure, properties and nutritive value of meat are covered as well as factors influencing meat quality. Post-mortem processes in muscle and its conversion to meat are also included, along with meat hygiene and safety (parasites, zoonoses causing micro-organisms, viruses, prions and contaminants), and the principles of meat inspection. The course also includes: the processing and preservation of meat and fish/seafood products; 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:
- describe the composition and structure of meat;
- describe the production of various meat products and the function of the ingredients used;
- explain the (bio)chemical (i.e. enzymatic) processes involved in the conversion of muscle to meat;
- explain the pre-slaughter and post-slaughter factors that affect meat quality;
- explain and 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 carcasses, fresh meat and meat products;
- carry out different analyses and determine the composition of a meat product and interpret the results;
- analyse information and write a scientific report on a meat science case study and present the key findings.


- plenary lectures;
- case studies;
- practicals;
- demonstrations and practise days, and an excursion.


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.


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

Keuze voor: BFTFood TechnologyBSc1AF
MNHNutrition and HealthMScF: Spec. F - Food Digestion and Health1AF
Verplicht voor: WUFAOBSc Minor Foods of Animal Origin1AF