Learning Outcomes

In this free course, you will learn how to:

• Describe the composition and characteristics of meat
• Outline the chemical changes associated with slaughter
• Discuss the ageing, blooming and tenderness factors of meat
• Explain the handling and storage of meat and meat products
• Identify meat inspection levels and agencies
• Outline grading regulations for meat
• Identify suitable cuts of meat for various cooking methods
• Define ‘variety meats’ and ‘offal’
• Recall the diseases associated with meat
• State the meat inspection process
• Illustrate the muscle and bone structure of meat
• Compare primal and secondary cuts of beef, lamb, pork, veal and game