Module: Global Meat Chains

Module details

  • Module code

  • Module leader

    Dr John Dooley
  • Module Level

  • Module credits

  • Min study time

    150 hours
  • Contact hrs

    30 hours
  • Teaching Period

    Semester 2

Module content

The comparative scale and importance of the global so-called red and white meat industries – the pig, poultry, fish, beef and sheep sectors. Species comparison, relative trade dynamics, supply and demand, import / export potential country case studies. The characteristics, nature and operation of species supply chains and stakeholder relationships. Features, pros and cons of vertically integrated structures / models. Intensive versus extensive husbandry strategies. Environmental impact. Uniqueness of non-ruminant products / red meat comparison. Regulatory framework for the sectors from farm to consumer, abattoir practice and logistics, QA, food safety etc. Marketing issues and challenges. 

Module outcomes

To achieve credit for this module, students must be able to:

  1. Critically evaluate the scale and importance of the global white meat sectors in comparison to red meat.
  2. Critically review developments in the structure and function of supply chains with particular reference to vertical integration.
  3. Discuss in detail ways to safeguard meat product safety and quality throughout the supply chain in support of ensuring consumer confidence.      


Assessment Description Weighting
Coursework Comparative supply chain seminar 50%
Examination Unseen exam (3 hours) 50%

Key texts

Students should be familiar with the content of the following:

  • AHDB (2016) Pig Yearbook. BPEX
  • Colwill, J. (2003) Role of the farmer in the poultry meat food chain. Nuffield Farming Scholarship Trust.
  • Court, J., Ware,J.W. and Hides, S.(2010). Sheep farming for meat and wool.CSIRO
  • Eastham, J., Aguiar, L.K. and Thelwell, S. (2017). Contemporary issues in food supply chain management. Goodfellow Pubishers Ltd.
  • FAO (2009) Environmental impact assessment and monitoring in aquaculture – requirements, practices, effectiveness and improvements. FAO
  • FAO (2011) Aquaculture farmer organisations and cluster management – concepts and experience. FAO
  • FAO Fisheries and Aquaculture Department (2014) The state of world fisheries and aquaculture. Food and Agriculture Organization
  • Green,N. (2004) Opportunities for innovation in the pig supply chain. Nuffield Farming Scholarship Trust
  • Herring, A.D. (2014). Beef cattle production systems. CABI
  • Hugos, M.H. (2011) Essentials of supply chain management. 3rd edn. John Wiley & Sons.
  • Lucas, J.S and Southgate, P.C. (2012) Aquaculture – farming aquatic animals and plants.
  • MacDonald, K. (2014). The politics of global supply chains. Polity Press.
  • Phillips, C.J.C. (2015). The animal trade. CABI
  • Warris, P.D. (2010). Meat science; an introductory text. 2nd ed. CABI
  • Whittemore, C.T. and Kyriazakis, I. (2006) Whittemore's science and practice of pig production. 3rd edn. Blackwell Publishing.
  • Wood,J.Dand Rowlings,C.(2010). Nutrition and climate change: major issues confronting the meat industry. Nottingham University Press.    

Supporting texts

  • Fish Farmer
  • Manning,L. and Baines, R.N. (2004) Globalisation: a study of the poultry meat supply chain. British Food Journal , Vol 106,
  • Manning,L.J, Baines,R.N and Chadd, S.A. (2007) Trends in the global poultry meat supply chain, British Food Journal, Vol. 109 Iss: 5, pp.332 - 342
  • Pig Market Trends
  • Poultry World Journal
  • World’s Poultry science Journal. WPSA