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Fundamentals of Meat Science

Factors Affecting Meat Eating Quality & Meat Quality Analysis

This two-day course is designed for individuals who are involved in the red meat sector who wish to deepen their understanding of meat science and methods associated with meat quality measurement. It will include a mix of lectures and laboratory demonstrations.

Course Venue: Teagasc Food Research Centre, Ashtown, Dublin 15
Dates: 13th and 14th March 2024 (9:30 to 4pm each day)
Fee: €440 per participant
Registration: Places are limited. Register your interest to attend by emailing mary.reilly@teagasc.ie

Day 1: The Principles of Meat Science and Factors Affecting Meat Eating Quality

Teagasc Assistant Director of Research and Director of Technology Transfer, Mr. Declan Troy, a leading expert in meat science, will present lectures covering the main principles of meat science, with a focus on red meat, including a description of meat composition, muscle structure and function, the conversion of muscle to meat and associated post-mortem biochemistry. The contribution of relevant pre-and post-slaughter factors to fresh meat quality will be described.

Day 2: Meat Analysis and Quality Measurement

Teagasc scientists will provide participants with a detailed overview of the main features of key methods used in meat quality characterisation. The course also includes laboratory demonstration of best practice methods for quality measurement. Meat quality measures such as colour, texture and sensory analysis will be described and demonstrated alongside assessment of physico-chemical parameters associated with meat quality, such as post-mortem pH and water-holding capacity, while demonstrations of SDS-PAGE and spectroscopy will also take place.