| 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 |
The unit describes the reasons for meat processing and the multi-functional effects of salt, nitrite, phosphate and other ingredients. It explains the key production stages that determine eating quality, shelf life, safety and yield in whole muscle, cured, cooked and comminuted meat products. The major problems that can occur in further processing are also described, along with potential solutions.
