Preparation and Preservation of Fresh Meat

The microbiology, biochemistry and technology involved in the production of fresh and frozen meat and meat products as well as ways of increasing their chilled and frozen shelf life. Includes a review of hazardous microbes carried by fresh meat and meat products and their control in a modern processing facility.

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 even years only.

Prerequisite courses

Complete first

You need to complete the above course or courses before moving onto this one.


Choose just one

The courses listed above have similar content to this one meaning you can only enrol in this course or one of the listed courses. Only one of the courses can be credited towards your qualification.

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 the basic structural and functional features of skeletal muscle and the effects that pre- and post-slaughter processing have on the structure and physical and chemical properties of meat.
  • 2 Define terminology pertinent to basic meat microbiology and describe the influence that temperature, pH, water activity and atmosphere composition has on the growth and population dynamics of common meat contaminating microbes.
  • 3 Describe the basics of meat packaging and its effects on the colour, shelf-life and physical and chemical properties of meat.
  • 4 Apply the principles and generalisations associated with meat chilling and freezing to suggest process alterations to meet customer and regulatory requirements.
  • 5 Apply knowledge of basic and automated boning of meat to recommend appropriate action in a specified practical situation after evaluating the alternatives in a logical and informed manner.

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


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