ASC475 Meat And Fibre Science (8)


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.

+ Subject Availability Modes and Location

Session 1
On CampusWagga Wagga Campus
Continuing students should consult the SAL for current offering details: ASC475
Where differences exist between the Handbook and the SAL, the SAL should be taken as containing the correct subject offering details.

Subject information

Duration Grading System School:
One sessionHD/FLSchool of Animal and Veterinary Sciences

Enrolment restrictions

Incompatible subject(s)Related subject(s)
ASC375 ASC575 ASC575 Paired Subject

Learning Outcomes

Upon successful completion of this subject, students should:
  • be able to:
  • Discuss the factors that impact product quality;
  • Demonstrate understanding of the market requirements for each product description;
  • Assess the quality of animal products;
  • Detail suitable marketing strategies, and know of the processing and storage requirements of the products.


The 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.


The information contained in the 2018 CSU Handbook was accurate at the date of publication: 23 February 2018. The University reserves the right to vary the information at any time without notice.