MSA Meat Science Course 2020-21
Participants enrolled in the MSA meat science course learn about the scientific factors affecting the eating quality of red meat.
| Project start date: | 31 August 2020 |
| Project end date: | 29 July 2021 |
| Publication date: | 06 October 2022 |
| Project status: | Completed |
| Livestock species: | Grain-fed Cattle, Grass-fed Cattle, Sheep, Goat, Lamb |
| Relevant regions: | National |
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.
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.
Future research
This course will continue to be held in the future.
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For more information Contact Project Manager: Emma Boughen |
