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.


Session 1 (30)
On Campus
Wagga 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

Grading System



One session


School of Animal and Veterinary Sciences

Subject Relationships

ASC575 Paired Subject

Incompatible Subjects

ASC375, ASC575

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.


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.

Indicative Assessment

The following table summarises the assessment tasks for the online offering of ASC475 in Session 1 2020. 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).

Item Number
Value %
Essay: factors impacting on meat quality
Essay: wool classing by measurement versus visual
Oral presentation
Wool classing and metrology practical report
Final exam

The information contained in the CSU Handbook was accurate at the date of publication: May 2021. The University reserves the right to vary the information at any time without notice.