Added-Value Processing of Meat and Meat Products

The chemistry, microbiology and processing of the production of a wide range of added value meat products will be covered in the course. Topics include restructured meat technologies, hamburger manufacture, ready-to-eat meals, packaging, canned products, surimi processing, bone and mechanically recovered meat processing, tallow refining, fine chemical processing, additive properties and uses, yields and product costing.

Course code

Qualifications are made up of courses. Some universities call these papers. Each course is numbered using six digits.



The fourth number of the course code shows the level of the course. For example, in course 219206, the fourth number is a 2, so it is a 200-level course (usually studied in the second year of full-time study).



Each course is worth a number of credits. You combine courses (credits) to meet the total number of credits needed for your qualification.



Process and Environmental Technology

Course planning information

Course notes

This course is available only to students enrolled in the Diploma in Meat Technology and is offered in odd years only.


Similar content

You cannot enrol in this course if you have passed (or are enrolled in) any of the course(s) above as these courses have similar content or content at a higher level.

Learning outcomes

What you will learn. Knowledge, skills and attitudes you’ll be able to show as a result of successfully finishing this course.

  • 1 Describe processes associated with the production of a range of added value by-products, co-products and red meat products and define associated terminology.
  • 2 Apply the principles and generalisations associated with the further processing of bones to trouble shoot and improve existing bone processing operations in a meat plant.
  • 3 Apply the principles and generalisations associated with the further processing of meat and by-products into such products as burgers, sausages, fermented meat, dried meats such as jerky, pastrami etc. and the production of pet food to write specifications and improve existing processes within a meat plant.
  • 4 Describe the basics of processed meat microbiology and thermo-processing of processed meat products.
  • 5 Describe the details of processes used to produce bovine serum albumin of a high degree of microbiological purity, and other blood products suitable for research use or high purity foods use.
  • 6 Develop a process for the production of a specific added value meat product after having taken due consideration of the health and safety and OMAR requirements for the product.

Learning outcomes can change before the start of the semester you are studying the course in.


Assessment Learning outcomes assessed Weighting
Written Assignment 1 2 15%
Written Assignment 1 3 15%
Written Assignment 4 5 6 15%
Exam College/GRS-based (not centrally scheduled) 1 2 3 4 5 6 55%

Assessment weightings can change up to the start of the semester the course is delivered in.

You may need to take more assessments depending on where, how, and when you choose to take this course.

Explanation of assessment types

Computer programmes
Computer animation and screening, design, programming, models and other computer work.
Creative compositions
Animations, films, models, textiles, websites, and other compositions.
Exam College or GRS-based (not centrally scheduled)
An exam scheduled by a college or the Graduate Research School (GRS). The exam could be online, oral, field, practical skills, written exams or another format.
Exam (centrally scheduled)
An exam scheduled by Assessment Services (centrally) – you’ll usually be told when and where the exam is through the student portal.
Oral or performance or presentation
Debates, demonstrations, exhibitions, interviews, oral proposals, role play, speech and other performances or presentations.
You may be assessed on your participation in activities such as online fora, laboratories, debates, tutorials, exercises, seminars, and so on.
Creative, learning, online, narrative, photographic, written, and other portfolios.
Practical or placement
Field trips, field work, placements, seminars, workshops, voluntary work, and other activities.
Technology-based or experience-based simulations.
Laboratory, online, multi-choice, short answer, spoken, and other tests – arranged by the school.
Written assignment
Essays, group or individual projects, proposals, reports, reviews, writing exercises, and other written assignments.