Red Meat Chains
- Module code
- Module leader
- Dr Karim Farag
- Module level
- Module credits
- Min study time
- 150 hours
- Contact Hrs within study time
- 50 hours
- Teaching period
- October – March Thursday pm
Introduction to global, EU and UK red meat supply and demand. Meat eating qualities: production systems to meet market requirements; quality relating to grading systems; the market outlets for carcases; the values of the end products; the slaughter and processing systems; post slaughter technologies; preservation and maturation of carcases and distribution to retail outlets. New and developing technologies in the red meat chain and added value products. Quality assurance schemes, health and safety, disease risks and environmental considerations of red meat production.
To achieve credit for this module, students must be able to:
- Demonstrate an understanding of global supply and demand for red meat products.
- Review the methods used to evaluate the quality of carcases and assess the processing, adding value and marketing of meat.
- Analyse the logistics of transport and storage of meat.
- Assimilate and interpret research findings in pre and post slaughter technologies, meat eating qualities, transportation and storage.
- Recognise health and safety, environmental and human nutrition benefits and risks.
|Coursework||1 x individual report||60%|
|Examination||1 x 2 hour unseen exam||40%|
Students should be familiar with the content of at least one of the following:
- EBLEX Better Returns Programme Publications.
- Humane Slaughter Association (2004). Best Practice Guidelines for the Welfare of Cattle in Abattoirs. Humane Slaughter Association.
- Te Pas, M.F.W., Everts, M.E. and Haagsman, H.P. (2004). Muscle Development of Livestock Animals; Physiology, Genetics and Meat Quality. CABI Publishing.
- Warriss, P.D. (2000). Meat Science. CABI Publishing.
- Livestock Science, Elsevier;
- Meat Demand Trends
- Economics AHDB Meat Service
- IMS-GIRA publications.