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.
HD/FL
One session
School of Animal and Veterinary Sciences
Postgraduate students only.
ASC375, ASC475
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 following table summarises the assessment tasks for the online offering of ASC575 in Session 1 2019. Please note this is a guide only. Assessment tasks are regularly updated and can also differ to suit the mode of study (online or on campus).
The information contained in the CSU Handbook was accurate at the date of publication: October 2020. The University reserves the right to vary the information at any time without notice.