ASC575 Meat and Fibre Science (8)

The subject investigates the major animal products of meat and fibre in relation to consumer preferences and markets (both domestic and international). The primary focus is on beef, pork and lamb meat quality measurement and marketing with some emphasis also on wool. The various biological and processing factors that may affect product quality are examined in-detail.  The subject has close contact with industry with visits to local processing plants a feature.

Subject Outlines
Current CSU students can view Subject Outlines for recent sessions. Please note that Subject Outlines and assessment tasks are updated each session.


Session 1 (30)
On Campus
Wagga Wagga Campus

Continuing students should consult the SAL for current offering details: ASC575. Where differences exist between the Handbook and the SAL, the SAL should be taken as containing the correct subject offering details.

Subject Information

Grading System



One session


School of Animal and Veterinary Sciences

Enrolment Restrictions

Postgraduate students only.

Incompatible Subjects

ASC375, ASC475

Learning Outcomes

Upon successful completion of this subject, students should:
  • be able to describe the processing and storage requirements of various meat and fibre products
  • be able to describe how various biological and processing factors impact on product quality;
  • be able to assess the quality of animal products
  • be able to demonstrate understanding of the various market requirements (domestic and international) for each product description;
  • be able to evaluate existing marketing strategies and develop potential suitable additional marketing strategies.
  • This subject is clearly differentiated from the paired subjects, ASC375 ASC475, in that the learning objectives and assessment clearly reflect the higher level offering appropriate to Master level learning.


This subject will cover the following topics:

 Wool - classing, measurement, preparation marketing and processing. In particular, the factors affecting the processing performance.
- Beef, lamb and pork chiller factors that influence beef, lamb and pork quality from the farm gate to the meat retailers.  Subjects will include factors that influence carcass composition, chiller assessment of product, carcass grading and identification of retail cuts.



Current Students

For any enquiries about subject selection or course structure please contact Student Central or or phone on 1800 275 278.

Prospective Students

For further information about Charles Sturt University, or this course offering, please contact info.csu on 1800 275 278 (free call within Australia) or enquire online.

The information contained in the 2018 CSU Handbook was accurate at the date of publication: August 2018. The University reserves the right to vary the information at any time without notice.