The subject investigates the major animal products of meat and fibre in relation to consumer preferences and markets, and the biological and processing factors that affect product quality. The primary focus is on beef, pork and lamb meat quality measurement and marketing with some emphasis also on wool. The processing of each of the above products will be covered with particular emphasis on the effect that quality has on processing performance. The subject has close contact with industry with visits to local processing plants a feature.
School of Animal and Veterinary Sciences
- 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.
The information contained in the CSU Handbook was accurate at the date of publication: January 2020. The University reserves the right to vary the information at any time without notice.