MSA Meat Science Course 2019-20

Summary

The MSA meat science course offers industry participants an opportunity to learn about the scientific factors affecting the eating quality of red meat, from production through to consumer with a focus on beef and sheepmeat.

Objectives

The two, five-day meat science courses are delivered using effective training methods, including relevant lectures, practical activities, workshops and assessments. The course uses the above training methods to ensure the effective transfer of scientific principles of eating quality to industry stakeholders.

Key findings

• The November 2019 course attracted 20 participants.
• The June 2020 course was cancelled due to COVID-19 restrictions.

Benefits to industry

Equips industry participants from all sectors of the supply chain with knowledge about the scientific factors affecting the eating quality of red meat.