AP3A104-Meat Production and Quality

Module Provider: School of Agriculture, Policy and Development
Number of credits: 10 [5 ECTS credits]
Level:6
Terms in which taught: Autumn term module
Pre-requisites:
Non-modular pre-requisites:
Co-requisites:
Modules excluded:
Current from: 2020/1

Module Convenor: Dr Darren Juniper

Email: d.t.juniper@reading.ac.uk

Type of module:

Summary module description:

When does muscle become meat? What factors affect meat quality? How can meat production and quality be enhanced and financial value of meat increased? Through a combination of lectures, guest speakers, and industry-based visits, you’ll develop an understanding of the many factors and processes which affect the composition and eating quality of meat. You’ll engage in a student-led project investigating factors that affect the nutritional quality of meat, and develop a series of farm to fork strategies which could be employed by the meat industry to optimise the organoleptic quality of meat.

Aims:

This module aims to provide the student with an understanding of meat production and factors affecting meat quality; how meat production and quality can be enhanced and Ìýfinancial value of meat increased. The nutritional composition of animal derived meat products and how composition is affected by factors including nutrition of the animal will be covered in addition to practical sessions that include a student experiment investigating factors affecting the organoleptic quality of meat coupled with a visit to an abattoir/meat processor.

Assessable learning outcomes:

By the end of the module it is expected that the student will be able to:

- Analyse the manipulation of meat composition by animal nutrition.

- Evaluate factors (both ante and post-mortem) affecting eating quality and flavour of meat.

Additional outcomes:

Students will Ìýgain experience of presenting research findings both as an oral presentation and as a report.

Outline content:

The Lecture and Practical Contents cover:



- Meat in the diet - consumption trends, nutrients supplied and a comparison with vegetarian diets.

- Slaughter and transport regulations

- Ante and post-mortem assessment of an animal’s fat and conformation score.

- Factors affecting eating quality and flavour of meat.



Ìý

Brief description of teaching and learning methods:

There will be a series of lectures and tutorials supported by visits.

Contact hours:

Ìý	Autumn	Spring	Summer
Lectures	8
Tutorials	6
Practicals classes and workshops	6
External visits	8
Guided independent study:	72
Ìý	Ìý	Ìý	Ìý
Total hours by term	100
Ìý	Ìý	Ìý	Ìý
Total hours for module	100

Summative Assessment Methods:

Method	Percentage
Written assignment including essay	70
Oral assessment and presentation	30

Summative assessment- Examinations:

Summative assessment- Coursework and in-class tests:

1) Working together as a team, students will research the manipulation of meat composition and quality by animal nutrition.Ìý This will be presented by the team to the rest of the class. This research will draw on peer reviewed material, and will be the background to the research project that constitutes the rest of the assessed work. (30%)



2) Students will undertake a small research project investigating factors affecting meat eating quality. Students will put the findings of the research project into context drawing on information that is provided through lecture content and through independently sourced, peer reviewed material. The findings of the study will be written up in a report (70%).Ìý



Ìý

Formative assessment methods:

Opportunity for formative feedback on a draft section of the report prior to final submission will be available

Penalties for late submission:

The Module Convenor will apply the following penalties for work submitted late:

• where the piece of work is submitted after the original deadline (or any formally agreed extension to the deadline): 10% of the total marks available for that piece of work will be deducted from the mark for each working day[1] (or part thereof) following the deadline up to a total of five working days;
• where the piece of work is submitted more than five working days after the original deadline (or any formally agreed extension to the deadline): a mark of zero will be recorded.

The University policy statement on penalties for late submission can be found at:
You are strongly advised to ensure that coursework is submitted by the relevant deadline. You should note that it is advisable to submit work in an unfinished state rather than to fail to submit any work.

Assessment requirements for a pass:

A mark of 40% overall.Ìý

Reassessment arrangements:

By submission of a piece of written work during the re-sit examination period.

Additional Costs (specified where applicable):

Last updated: 24 July 2020