Global Red Meat Chains
- Module code
- Module leader
- Karim Farag
- Module level
- Module credits
- Min study time
- 150 hours
- Contact Hrs within study time
- 25 hours
This module will examine the 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:
- Critically evaluate the global supply and demand for red meat products.
- Critically review the methods used to evaluate the quality of carcases and assess the processing, adding value and marketing of meat.
- Critically 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 report||60%|
|Examination||1 x 2 hour exam||40%|
Students should be familiar with the content of at least one of the following:
- Allingham, PG et al. (2009) Sire and growth-path effects on sheep meat production. 3. Fascicular structure of lamb loin muscle (m. longissimus lumborum) and the impact on eating quality ANIMAL PRODUCTION SCIENCE, 49(3): 239-247
- Damez, J. L. and Clerjon, S. (2008) Meat quality assessment using biophysical methods related to meat structure. Meat Science 80(1), 132-149
- Drennan et al. (2008) The value of muscular and skeletal scores in the live animal and carcass classification scores as indicators of carcass composition in cattle Animal 2(5) 752-760
- Grandin, T. (2006) Progress and challenges in animal handling and slaughter in the US. Applied Animal Behaviour Science, 100, pp. 129–139.
- Kristoffersen et al., (2006) Slaughter stress, post-mortem muscle pH and rigor development in farmed Atlantic cod in International Journal of Food Science and Technology, 41, pp. 861–864.
- Linares et al., (2007) Effect of different stunning systems on meat quality of light lamb. Meat Science, 76, pp. 675–681.
- Mendiz et al. (2006) Relationship between conformation grade and different measurements of beef carcasses using computer image analysis Proc. 2nd Seminar RME
- Pethick, DW et al. (2007) Regulation of marbling and body composition - Growth and development, gene markers and nutritional biochemistry EAAP EUROPEAN ASSOCIATION FOR ANIMAL PRODUCTION PUBLICATION, (124): 75-88
- Scollan, N et al. (2006) Innovations in beef production systems that enhance the nutritional and health value of beef lipids and their relationship with meat quality MEAT SCIENCE, 74(1): 17-33
- Simmons et al. (2008) Reassessing the principles of electrical stimulation Meat Science 80(1), 110-122
- Smith et al. (2008) Post slaughter traceability MEAT SCIENCE 80(1), 66-74
- Smith, GC et al., (2008) International perspective: characterisation of United States Department of Agriculture and Meat Standards Australia systems for assessing beef quality AUSTRALIAN JOURNAL OF EXPERIMENTAL AGRICULTURE, 48(11): 1465-1480
- Speijers, MHM et al. (2009) Effects of genotype and plane of nutrition on growth and carcass characteristics of lambs from hill sheep systems ANIMAL, 3(9): 1232-1245
- Velik, M et al. (2008) Effect of ration, sex and breed on carcass performance and meat quality of cattle from suckler cow systems ZUCHTUNGSKUNDE, 80 (5): 378-388
- Warner, RD et al. (2010) Genetic and environmental effects on meat quality MEAT SCIENCE, 86(1): 171-183
- Webb, E. C.; O'Neill, H. A. (2008) The animal fat paradox and meat quality Meat Science 80(1) 28-36
- Wood, JD et al. (1999) Manipulating meat quality and composition
- PROCEEDINGS OF THE NUTRITION SOCIETY, 58(2): 363-370