CANCELLED 2019/20: Meat Technology and Packaging

Course content

The main objective of the course is to educate students in processes associated with slaughtering, fresh and meat product processing, storage and packaging. In addition, a sound background will be provided in what constitutes 'meat quality', both from the producers and consumers point of view and which factors affect to the final quality.


The course will provide knowledge of how the slaughter process affects end-product quality in order to be able to produce high-quality meat products in a continuously changing industry with changing consumer preferences.


The course emphasis is on aspects of factors in meat production chain that affect end-product quality, including meat technology elements such as slaughter and pre- and post-slaughter handling, as well as carcass chilling and classification. The course will also focus on aspects related to meat processing techniques, such as cooking or chilling of meat, and the use of additives and ingredients, as well as further utilization of meat by-products.


The course also includes general information about packaging of fresh meat, especially how different atmospheres (air, gas mixtures, vacuum, etc.) surrounding the meat can influence quality attributes, including protection of meat and meat products from undesirable impacts on quality. Material properties, intelligent packaging and active packaging will also be mentioned.


The course will provide students with an understanding of principal quality attributes of meat, including texture/tenderness, water-holding capacity and color, including how quality is defined and measured. Variations in fresh meat quality with substantial implications in subsequent industrial processing of meat will be examined. The course provides a background to understand the technological basis of how meat quality is understood and controlled to provide optimal high quality meat products.


The course will be of benefit for all food science students aiming at a detailed understanding of meat technology and processing, and this insight will be used in relation to innovation and development of novel meat based foods.


MSc Programme in Food Science and Technology

Learning outcome

After completing the course the students will be able to:


  • Show overview of knowledge on fresh meat properties and meat structure and the chemical background for quality changes occurring during storage of meat.
  • Describe how animal transport, pre-slaughter handling and slaughter process affect the fresh meat quality.
  • Demonstrate an understanding of current theories of the background of the sensory properties of meat, meat texture, meat colour and the water-holding capacity.
  • Describe the different types of by-products and utilization.
  • Describe how different atmospheres and technologies used for packaging of meat can influence quality attributes.
  • Describe the effect of cooking of meat.
  • Describe the effect of freezing and chilling of meat for storage.
  • Describe the technological properties of meat for further processing.
  • Describe the ingredients and additives for meat products.
  • Understand the emulsification and gelation properties of meat proteins.
  • Reflect about the water and fat binding mechanisms in different product types.
  • Describe the processing techniques used in the meat industry.
  • Understand the safety implications of different types of processing and additives.



  • Understand the principles of the methods used to assess meat and product quality.
  • Perform laboratory work and handle selected techniques and methods applied in meat science.
  • Structure reports and handle the literature in a correct manner.
  • Apply the literature and communicate knowledge about meat and meat product quality.



  • Make judgement of the influence of meat slaughter, processing, storage and packaging on the final quality.
  • Cooperate with fellow students about solving problems in relation to meat quality.
  • Work independently in the final project and define the problem.
  • Discuss fundamental knowledge of meat and meat product quality, and evaluate how the complex chain of meat processing affect end-product quality.
  • Reflect upon own development and ability to see opportunities and the potential for students professional competences in entrepreneurship and innovation.

Lectures, laboratory exercises, project work and excursions.

See Absalon for a list of course literature.

Qualifications within the field of biochemistry and quality of raw food material is recommended.

Academic qualifications equivalent to a BSc degree is recommended.

Continuous feedback during the course of the semester
7,5 ECTS
Type of assessment
Written examination, 4 hours under invigilation
Consists of two parts: Part I with 2 essay questions, and Part II with approx. 40 short answer questions.
All aids allowed
Marking scale
7-point grading scale
Censorship form
External censorship
Criteria for exam assessment

See Learning Outcome

Single subject courses (day)

  • Category
  • Hours
  • Exam
  • 4
  • Exam Preparation
  • 15
  • Excursions
  • 24
  • Preparation
  • 83
  • Lectures
  • 25
  • Practical exercises
  • 55
  • English
  • 206