Course overview

This course covers all aspects of meat science including slaughterhouse procedures, meat maturation, secondary processing and packaging through to evaluation of meat quality, safety and sensory properties, as well as the effects of animal genetics, production and nutrition on meat quality and the role of meat consumption in human health.

Delivered by The University of Nottingham, this course is ideal for those working as technical managers, vets, meat technologists and meat buyers. 

It particularly focuses on the impact of multiple factors throughout the process of converting muscle into meat through to the development of high quality and safe products.

Details of the units to chose from are listed below in the course structure area.

Learning outcomes

On successful completion of this course participants will be able to:

  • Appraise the key factors involved in the conversion of muscle to meat and evaluate their effects on product quality and yield.
  • Evaluate meat quality attributes and the impact of animal production and/or slaughterhouse procedures on meat quality.
  • Evaluate meat quality, safety and/or sensory properties in the context of legislation, industry codes of practice and customer requirements in order to establish high quality and safe products.
  • Evaluate the use of specialist packaging and/or processing in order to establish high quality, safe and nutritious products.
  • Evaluate the nutritional value of meat and its role in human health.
Additional Course Information

The course can be taken as a stand alone training course but also makes up one of the optional courses of the Postgraduate Awards in Agrifood.

To obtain academic credit for this course, participants should complete the assessment. This will consist of an online examination (1.5 hours) and either 1 or 2 pieces of coursework, depending on whether the 10 or 20 credit course is being studied. Alternatively, the individual units can be studied as CPD only.

 

Key facts

Course Dates
TBC
Type/Duration
e-learning package studied over 2-3 months followed by 4 optional days for a 10 credit course or 8 optional days for a 20 credit course.
Entry Requirements
Graduate level or experienced within the meat industry.
Credits
10
Cost
£1400.00
IFST Membership
Your course enrolment also entitles you to one year of free membership to the IFST (Institute of Food, Science and Technology).
Course Provider
University of Nottingham
Provider Reference Number
D24AT9
Course Arrangements
Full joining instructions will be confirmed by the course provider.
Course Location
Online, University of Nottingham
Cohort
AFTP Cohort
Course Logistics
Lunch is provided.

Course Structure

Meat Science and Meat Quality (e-Learning Unit)

Start Date: TBC
Location: University of Nottingham

This online unit can be studied as part of the AFTP's "Meat Science and Meat Quality" courses.

Areas covered will include:

  • Muscle Structure and Function
  • Basic Muscle Biochemistry
  • Slaughter Procedures
  • Conversion of Muscle to Meat
  • Meat Storage & Preservation - Temperature Control
  • Meat Storage & Preservation - Moisture Control
  • Origins of Meat Colour
  • Eating Quality, Texture & Flavour
  • Nutrition, Cuts & Cooking
  • Introduction to Genetics and Molecular Biology

Meat Consumption and Human Health

Start Date: TBC
Location: University of Nottingham

This unit can be studied as part of the AFTP's "Meat Science and Meat Quality" courses.

Areas covered will include the nutritional value of meat and links between meat consumption and health – myths vs facts.

Sensory Evaluation: An Introductory Workshop unit

Start Date: 5th March 2019
Location: University of Nottingham

This unit can be studied as part of the AFTP's "Meat Science and Meat Quality" courses.

Our one-day workshops in Sensory Science aim to give delegates an introduction to sensory evaluation for food and drink. Sensory evaluation provides manufacturers with the ability to understand the key sensory attributes of their products and how these relate to consumer acceptability. It also has a key role to play in new product development, shelf life testing and quality control. The risk of product failure can be minimised if appropriate sensory testing is carried out.

This introductory workshop is aimed at those who are new to sensory science and wish to learn about how to describe and measure the sensory attributes of products with a view to improve and introducing innovation to their product development and quality assurance approaches.

The one day workshop is accredited by the Institute of Food Science and Technology, the national body representing professionals in the food industry. At the end of the course, you have the opportunity to sit a Foundation level examination set by the IFST and, if you pass, will be Awarded a Certificate of Accreditation by the IFST.

Specialised Packaging, Labelling and Processing

Start Date: TBC
Location: University of Nottingham

This unit can be studied as part of the AFTP's "Meat Science and Meat Quality" courses.

Areas covered will include:

  • Suitable packaging materials to allow safe handling and suitable for different storage conditions (freezing, control of water loss etc)
  • Labelling and legislation
  • Understanding why producers may wish to marinade meat for texture, taste and water holding capacity (yield)
  • Interaction of typical ingredients within a marinade on the structural components of striated meats
  • Reasons for salt levels in meat recipes, especially those that are subjected to double cook

 

Meat Quality Attributes

Start Date: TBC
Location: University of Nottingham

This unit can be studied as part of the AFTP's "Meat Science and Meat Quality" courses.

Areas covered will include:

  • Tenderness, juiciness and flavour
  • Colour and shelf life
  • Texture
  • Drip loss

Slaughterhouse Procedures

Start Date: TBC
Location: University of Nottingham

This unit can be studied as part of the AFTP's "Meat Science and Meat Quality" courses.

Areas covered will include:

  • Transport and slaughter legislation
  • Ante-mortem inspection
  • Slaughter process
  • Post-mortem inspection and storage
  • Role of Meat Hygiene Service and official veterinarian

Animal Production

Start Date: TBC
Location: University of Nottingham

This unit can be studied as part of the AFTP's "Meat Science and Meat Quality" courses.

Areas covered will include:

  • Influence of diet and other external factors on animal growth and meat quality
  • Factors affecting muscle metabolism (lipid, glucose and protein) and effects on meat quality

Animal Genetics and the use of new technologies

Start Date: TBC
Location: University of Nottingham

This unit can be studied as part of the AFTP's "Meat Science and Meat Quality" courses.

Areas covered will include:

  • Examples of genetic effects on growth and meat quality in meat animals
  • Examples of new technologies used for meat animal production around the world
  • Authentication of meat species

Meat Safety and Zoonosis

Start Date: TBC
Location: University of Nottingham

This unit can be studied as part of the AFTP's "Meat Science and Meat Quality" courses.

Areas covered will include:

  • Microbiological Hazards and Zoonotic Disease
  • Helminths
  • Disposal of wastes
  • Prion disease
My AFTP training course has given me greater confidence day-to-day and more insight into the impact of new techniques and technologies.
Andy Russell - Fresh Produce Technologist, Bakkavor

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