| Unit name | Meat Processing |
|---|---|
| Unit code | VETSM0006 |
| Credit points | 15 |
| Level of study | M/7 |
| Teaching block(s) |
Academic Year (weeks 1 - 52) |
| Unit director | Dr. Sheard |
| Open unit status | Not open |
| Pre-requisites |
None |
| Co-requisites |
None |
| School/department | Bristol Veterinary School |
| Faculty | Faculty of Health Sciences |
This unit aims to develop the student's interest in and knowledge and understanding of: - the reasons for meat processing, and the multi-functional effects of salt, nitrite, phosphate and other ingredients. -The key production stages that determine eating quality, shelf life, safety and yield in the whole muscle, cured, cooked and comminuted meat products - The major problems that can occur and potential solutions
