303492 (v.1) Red Meat and Poultry Post Harvest Technology 281

Area:

School of Public Health

Credits:

25.0

Contact Hours:

3.5

Lecture:

1 x 2 Hours Weekly

Laboratory:

1 x 3 Hours Fortnightly

Syllabus:

A detailed breakdown of the harvesting, processing and preservation of red meat, poultry and fermented meat products. Chemical structure, composition and post mortem biochemical metabolism associated with the processing of these meats. HACCP (Hazard Analysis Critical Control Point), illness and micro organisms which can cause illness in meat and meat products.

Unit Outcomes:

On successful completion of this unit, students will have- Learnt the relationship between the chemical structure and post mortem biochemical processes in meat that influence the quality of the final meat product. Demonstrated a knowledge of the processing of meat products from paddock to plate. Demonstrated an understanding of meat pathogens and their significance in causing disease and illness.

Text and references listed above are for your information only and current as of September 30, 2003. Please check with the unit coordinator for up-to-date information.

Unit References:

Alfa-Laval. (undated). Dairy Handbook. Sweeden, Teknish Documentation. Eskin, N. A. (1990). Biochemistry of Food. Sydney, Academic Press. Fellows, P. (1998). Food Processing Technology. Chichester, Ellis Horwood Ltd. Fennema, O. (1985). Food Chemistry.New York, Marcel Dekker Inc. Hall, G. M. (1992). Fish Processing Technology. Glasgow, Blackie Academic. Knosman, D. M. and Kotula, A. W. (1994). Muscle Foods, Meat, Poultry and Seafood Technology. New York, Chapman and Hall. Lawrie, R. A. (1985). Meat Science. (4th Edition). Oxford, Perfamon Press. North, M. O. (1990). Commercial Chicken Production Manual. (4th Edition). London, Van Nostrand Publishers. Price, J. F. and Franke, J. (1988). The Science of Meat and Meat Products. Connecticut, Food and Nutrition Press. Ruiter, A. (1995). Fish and Fish Products. Wallingford, CAB International. Stadelman, W. J. et al. (1988). Egg and Poultry Meat Processing. Chichester, Ellis Horwood. Varnam, A. H. (1995). Meat and Meat Products. London, Chapman and Hall. Wells, R. G. and Belyavin, C. G.(1987). Egg Quality: Current Problems and Recent Advantages. Sydney, Butterworth. Wariss, P.D. (Ed.) 2000. Meat Science. CABI Publishing, Oxon, UK

Unit Texts:

No prescribed text.

Unit Assessment Breakdown:

Final Exam 75%, Written Reports 25%. This is by grade/mark assessment.

Year	Location	Period	Internal	Area External	Central External
2004	Bentley Campus	Semester 1	Y