Meat Production

University of Reading

Course Description

  • Course Name

    Meat Production

  • Host University

    University of Reading

  • Location

    Reading, England

  • Area of Study

    Agriculture

  • Language Level

    Taught In English

  • Course Level Recommendations

    Upper

    ISA offers course level recommendations in an effort to facilitate the determination of course levels by credential evaluators.We advice each institution to have their own credentials evaluator make the final decision regrading course levels.

    Hours & Credits

  • ECTS Credits

    5
  • Recommended U.S. Semester Credits
    3
  • Recommended U.S. Quarter Units
    4

  • Overview

    Module Provider: Agriculture
    Number of credits: 10 [5 ECTS credits]
    Level:6
    Terms in which taught: Spring term module
    Pre-requisites:
    Non-modular pre-requisites:
    Co-requisites:
    Modules excluded:
    Module version for: 2014/5
    Module Convenor: Dr Darren Juniper
    Email: d.t.juniper@reading.ac.uk
    Summary module description:
    Aims:
    This module aims to provide the student with an understanding of meat production, how it can be enhanced and its financial value 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 eating quality of meat and a butchery demonstration and a visit to an abbattoir.
    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 the factors affecting eating quality and flavour of meat.
    - Assess both ante-mortem and post-mortem carcass classification (ruminants and monogastrics).
    - Evaluate the importance of traditional butchery and different ways a carcass can be jointed.
    Additional outcomes:
    Students will gain experience of presenting research findings both as an oral presentation and as a scientific paper.
    Outline content:
    The Lecture and Practical Contents cover:
    - Meat in the diet - consumption trends, nutrients supplied and a comparison with vegetarian diets.
    - The science governing the efficiency of meat production.
    - Manipulating meat composition by animal nutrition.
    - Ante and post-mortem assessment of an animal?s fat and conformation score.
    - Factors affecting eating quality and flavour of meat.
    - Preparing meat for retail - Butchery demonstration.
    Brief description of teaching and learning methods:
    There will be a series of lectures and tutorials supported by visits.
    Contact hours:
    Spring
    Lectures 8
    Tutorials 5
    Practicals classes and workshops 5
    External visits 2
    Guided independent study 80
    Total hours by term 100.00
    Total hours for module 100.00
    Summative Assessment Methods:
    Method Percentage
    Written assignment including essay 40
    Oral assessment and presentation 60
    Other information on summative assessment:
    1) Working together as a team, students will research some of the factors affecting the quality of meat, and present this as a group 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 or through independently sourced, peer reviewed material. The findings of the study will be written up in the style of a scientific paper (40%).
    3) Students will individually present their findings from the research project using suitable electronic presentation media (i.e. PowerPoint). (30%)
    Formative assessment methods:
    Penalties for late submission:
    The Module Convener will apply the following penalties for work submitted late, in accordance with the University policy.
    where the piece of work is submitted up to one calendar week after the original deadline (or any formally agreed extension to the deadline): 10% of the total marks available for the piece of work will be deducted from the mark for each working day (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.
    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.
    Length of examination:
    Requirements for a pass:
    A mark of 40% overall.
    Reassessment arrangements:
    By re-examination in August/September.
    Last updated: 8 October 2014

Course Disclaimer

Courses and course hours of instruction are subject to change.

Some courses may require additional fees.

Credits earned vary according to the policies of the students' home institutions. According to ISA policy and possible visa requirements, students must maintain full-time enrollment status, as determined by their home institutions, for the duration of the program.

ECTS (European Credit Transfer and Accumulation System) credits are converted to semester credits/quarter units differently among U.S. universities. Students should confirm the conversion scale used at their home university when determining credit transfer.

Please reference fall and spring course lists as not all courses are taught during both semesters.

Please note that some courses with locals have recommended prerequisite courses. It is the student's responsibility to consult any recommended prerequisites prior to enrolling in their course.

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