Program Overview

Program Overview

The subject ASC575 Meat and Fibre Science is an 8-point course that investigates the major animal products of meat and fibre in relation to consumer preferences and markets, both domestic and international.

Subject Description

The primary focus of this subject 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 being a key feature.

Availability

This subject is available in Session 1, with classes held on the Wagga Wagga Campus.

Subject Information

Grading System

The grading system for this subject is HD/FL.

Duration

The duration of this subject is one session.

School

This subject is offered by the School of Animal and Veterinary Sciences.

Enrolment Restrictions

This subject is restricted to postgraduate students only.

Incompatible Subjects

The incompatible subjects for ASC575 are ASC375 and 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
• describe how various biological and processing factors impact on product quality
• assess the quality of animal products
• demonstrate understanding of the various market requirements (domestic and international) for each product description
• evaluate existing marketing strategies and develop potential suitable additional marketing strategies

Syllabus

This subject will cover the following topics:

• Wool: classing, measurement, preparation, marketing, and processing, including factors affecting processing performance
• Beef, lamb, and pork: chiller factors that influence quality from the farm gate to the meat retailers, including factors that influence carcass composition, chiller assessment of product, carcass grading, and identification of retail cuts