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.
Course planning information
All assessments must be submitted in order to meet course requirements and for the student to be considered eligible for a pass grade.
General progression requirementsYou must complete at least 45 credits from 200-level before enrolling in 300-level courses.
What you will learn. Knowledge, skills and attitudes you’ll be able to show as a result of successfully finishing this course.
- 1 Describe important features of meat-production systems within New Zealand and of efficiency factors pertaining to generalised systems of meat production.
- 2 List and define the important productive characteristics of meat-producing animals, and describe how these characteristics may be measured and expressed.
- 3 Describe the typical animal growth patterns followed by animals with regard to changes in growth rates and body composition.
- 4 Explain the basic structural and functional features of muscle, fat and bone, and describe how these change and develop as an animal grows and their relevance to meat production.
- 5 Discuss the physiological and structural basis of variation in meat composition and in meat quality characteristics such as tenderness, juiciness, colour and flavour.
- 6 Describe and evaluate the extent to which animal factors, on-farm factors, and post-slaughter factors can influence carcass composition and meat quality characteristics.
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||10%|
|Written Assignment||2 3 4||20%|
|Written Assignment||4 5 6||20%|
|Exam (centrally scheduled)||1 2 3 4 5 6||50%|
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.
Textbooks can change. We recommend you wait until at least seven weeks before the semester starts to buy your textbooks.
MEAT PRODUCTION AND PROCESSING
MEAT PRODUCTION AND PROCESSING
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