| Unit name | Refrigeration and Heat Processing |
|---|---|
| Unit code | VETSM0007 |
| Credit points | 15 |
| Level of study | M/7 |
| Teaching block(s) |
Academic Year (weeks 1 - 52) |
| Unit director | |
| Open unit status | Not open |
| Pre-requisites |
None |
| Co-requisites |
None |
| School/department | Bristol Veterinary School |
| Faculty | Faculty of Health Sciences |
The unit explains the importance of temperature control in controlling safety and product quality, and reducing waste in the meat industry. It also explains the principles of heat and mass transfer applied to carcass chilling, cooking of meat and meat products, and display of delicatessen meats. The design and optimisation of systems for chilling, freezing, thawing, tempering, storage, display and cooking of meat is also considered.
