| Responsible Department | Department of Food Science | ||||||||||||||||||||
| Earliest Possible Year | MSc. 1 year | ||||||||||||||||||||
| Duration | One block | ||||||||||||||||||||
| Credits | 15 (ECTS) | ||||||||||||||||||||
| Level of Course | MSc | ||||||||||||||||||||
| Examination | Final Examination written examination and oral examination Portfolio Examination All aids allowed Description of Examination: An individual oral defence and examination in a written project report + opponent on other student report defence Weight: Defence and examination 80% Opponent on other student 20% 7-point scale, external examiner | ||||||||||||||||||||
| Requirement for Attending Exam | Accepted laboratory practical reports | ||||||||||||||||||||
| Organisation of Teaching | The first 1/2 of the course consists of lectures (4 to 8 per week), practicals (around 1 day per week), cases and tutorials. The last 1/2 of the course consists of project work and excursion and final exam. | ||||||||||||||||||||
| Block Placement | Block 4 Week Structure: Outside schedule | ||||||||||||||||||||
| Language of Instruction | English | ||||||||||||||||||||
| Optional Prerequisites | Meat Production | ||||||||||||||||||||
| Restrictions | None | ||||||||||||||||||||
| Course Content | |||||||||||||||||||||
| A detailed, in-depth knowledge of the most up-to-date thinking on how production processes interact and affect end-product quality is important in order to be able to optimise high-quality meat production in a continuously changing industry with changing consumer preferences. The emphasis is on those aspects of the complex chain of production which affect end-product quality. Issues of animal transport and preslaughter handling, slaughter and chilling methods, carcass classification, effects of ageing, cutting, boning and freezing, are discussed in the context of the requirement to produce consistent, high quality and safe meat. The ethics of meat production and animal welfare concerns are stressed. The course will also provide students with a good understanding of principal issues such as what quality of meat is, e.g. texture, water-holding capacity, colour and flavour. We examine how quality is defined and measured and the many factors affecting its variability. Biological factors as well as post-mortem factors arising from current meat industry practice in Denmark and around the world will be examined. The course will also examine those variations in fresh meat quality with substantial implications in subsequent industrial processing of meat. The course provides a background to understand the biological and technical basis of how meat quality is understood and controlled to provide optimal high quality fresh meat and also meat as a raw material for processed foods. | |||||||||||||||||||||
| Teaching and learning Methods | |||||||||||||||||||||
| Lectures, practicals, cases, tutorials, project work and excursion. Theoretical aspects are covered in lectures and tutorials on selected topics, many of which involve students reading and interpreting original literature. Practical aspects of the course take the form of extended exercises designed to show the interactions of several factors and demonstrations of current research techniques in meat science. Cases are presented as problem-based learning exercises where students must define many aspects of the approach used to answer the questions posed. The objectives of the project work is for the student to obtain skills in using the knowledge from different disciplines and lectures in analyzing factors of importance for meat quality. Excursions to meat slaughter plants and/or research institutions. | |||||||||||||||||||||
| Learning Outcome | |||||||||||||||||||||
| Meat as a Raw Material is part of the specialisation in Meat Science and Technology, and contributes with competences within the field of meat science and with knowledge of muscle physiology, biology and structure and understanding of the nature of raw meat and product quality. The course will be of benefit for all food science students aiming of a detailed understanding of raw meat quality. The main objective of Meat as a Raw Material is to educate students in processes associated with slaughtering and fresh meat production. In addition, a sound background will be provided in what constitutes 'meat quality', both from the producers and consumers point of view, and in the post-mortem events, which lead to the final quality of meat. After completing the course the students should be able to: Knowledge: - Show overview of an comprehensive knowledge on raw meat properties and meat structure and the chemical changes behind the quality changes occurring during storage of meat - Demonstrate a detailed understanding of current theories of the background of the sensory properties of meat, meat texture, meat colour and the water-holding capacity - Describe how animal transport, preslaughter handling and slaughter process affact the raw meat quality Skills: - Understand the principles of the methods used to assess raw meat quality - Perform laboratory work and handle selected techniques and methods applied in meat science - Structure reports and handle the literature in a correct manner - Apply the literature and communicate knowledge about raw meat quality Competences: - Make judgement of the ethical problems concerning animal welfare and meat production - Cooperate with fellow students about solving problems and "cases" in relation to meat quality - Work independently in the final project and define the problem - Discuss fundamental knowledge of raw meat quality and evaluate how the complex chain of primary production affect end-product quality | |||||||||||||||||||||
| Course Literature | |||||||||||||||||||||
| Lawrie's Meat Science, Seventh edition, R.A. Lawrie. Meat Science, An Introductory Text, P.D. Warris. Compendium of lecture notes is provided. | |||||||||||||||||||||
| Course Coordinator | |||||||||||||||||||||
| Anders H Karlsson, ahka@life.ku.dk, Department of Food Science/Food Chemistry, Phone: 353-33289 | |||||||||||||||||||||
| Study Board | |||||||||||||||||||||
| Study Committee LSN | |||||||||||||||||||||
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