| Unit name | Biochemistry and Meat Quality |
|---|---|
| Unit code | VETSM0002 |
| Credit points | 15 |
| Level of study | M/7 |
| Teaching block(s) |
Academic Year (weeks 1 - 52) |
| Unit director | Mr. Brown |
| Open unit status | Not open |
| Pre-requisites |
None |
| Co-requisites |
None |
| School/department | Bristol Veterinary School |
| Faculty | Faculty of Health Sciences |
This unit describes the structure and biochemistry of living muscle and the changes that occur in this conversion to meat. It also examines the characteristics associated with the composition, appearance, technological properties and eating quality of meat, how these can be measured and the ante and post-mortem factors that influence them.
