Unit information: Biochemistry and Meat Quality in 2015/16

Unit name	Biochemistry and Meat Quality
Unit code	VETSM0002
Credit points	15
Level of study	M/7
Teaching block(s)	Teaching Block 1A (weeks 1 - 6)
Unit director	Dr. Ian Richardson
Open unit status	Not open
Pre-requisites	None
Co-requisites	None
School/department	Bristol Veterinary School
Faculty	Faculty of Health Sciences

Description including Unit Aims

This unit describes the structure and biochemistry of living muscle and the changes that occur in this conversion to meat. It also examines the characteristics associated with the composition, appearance, technological properties and eating quality of meat, how these can be measured and the ante and post-mortem factors that influence them.

This Unit aims to develop the student’s interest in and knowledge and understanding of:

i) the structure and biochemistry of living muscle and the changes that occur in its conversion to meat

ii) the characteristics associated with the composition, appearance, technological properties and eating quality of meat, how these can be measured and the ante and post-mortem factors that influence them.

Intended Learning Outcomes

1. Students will be able to demonstrate a knowledge and understanding of:

i) the structure and biochemistry of living muscle and the changes that occur in its conversion to meat

ii) the characteristics associated with the composition, appearance, technological properties and eating quality of meat, how these can be measured and the ante and post-mortem factors that influence them

2. Students will be able to:

i) analyse, synthesise and summarise information critically.

ii) apply knowledge and understanding to address industry problems.

iii) apply critical thinking to published information.

Teaching Information

Knowledge and understanding is developed through pursuing a structured syllabus, evaluating directed reading, and engaging in problem solving exercises. From 2009/10 the unit will be taught in two formats.

1. Residence based. The unit will be taught conventionally through lectured material, practical/laboratory work and tutorials. Lectures are given by research staff who are experts in their own fields.
2. e-learning. Existing lectured material is available in an audio format using bespoke software (Camtasia), which allows Powerpoint-based lectures to be recorded with audio overlaid. Audio lectures are supplemented by written notes and selected further reading. Teaching materials are hosted on a web-based platform (Blackboard) and also made available in CD format. IA discussion forum is hosted on Blackboard.

Assessment Information

Knowledge and understanding is assessed by a combination of coursework (30% of available marks) and a 3 hour written examination (70% of available marks). Coursework usually consists of a fully referenced essay (2500 words max.) and a critique of a research paper.

Reading and References

There will be a strong reliance on original research papers. The following books are also helpful:

1. Lawrie, R.A. & Ledward, D.A. (2006). Lawrie's meat science (7th edition). Woodhead Publishing, Cambridge.
2. Warriss, P.D. (2000). Meat Science: an introductory text. CABI Publishing, Wallingford.
3. Varnam, A.H. & Sutherland, J.P. (1995). Meat & meat products. Chapman & Hall, London.