Written Assignment 2
In this assignment you are required to write a literature review of 1000 words ± 200 (excluding references, tables, figures or diagrams) on ONE recent development in post-mortem meat/meat product processing.
1. How will your assignment be marked?
Introduction (10 points)
Does the introduction mention the importance of the topic and what will be included in the review?
Body of review (60 points)
Is it well-structured (e.g. paragraphs, subheadings, etc.) and is there a logical flow?
Is the mechanism explaining how the discussed factors influence meat quality presented?
Are references used to support your points and are they rephrased in your own words?
Make sure you cover the range of opinions on the topic, if there are differing opinions in the literature.
Conclusions (10 points)
Do the conclusions relate to what was presented in the ‘body’.
References (20 points)
Include at least 10 original (research articles rather than review articles) and recent references (from the last 20 years) from journal articles. Do not quote the lectures.
Do not use internet sources such as Wikipedia, blogs, or other unreliable sources.
In addition to technical content and report presentation, assessment of the review will also consider the relevance of literature cited.
2. Topic
Oxidation in meat: effects on proteins and tenderness.
Description
write a literature review on the given topic. Instructions are provided. Only 1000 words are required.