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ASC575 Meat and Fibre Science (8)

Abstract

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 Availability Modes and Location

Session 1
On CampusWagga 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

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

Enrolment restrictions

Postgraduate students only.
Incompatible subject(s)
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.

Syllabus

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.


 

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The information contained in the 2018 CSU Handbook was accurate at the date of publication: 14 December 2017. The University reserves the right to vary the information at any time without notice.