ANSC 3404
Consumer Selection and Utilization of Meat Products
Spring 2011
Instructors: Dr. Mark F. Miller, Rm. 200H, Animal and Food SciencesOffice - 742-2804, Home – 328-5210, Cell – 438-4979, Email – [email protected] Jerrad Legako, Rm. 227, Animal and Food SciencesOffice – 742-2805 x 263, Cell – 577-8745, [email protected]
Contact Info
To provide students with a general knowledge of meat purchasing, selection and cookery, so that they can become more knowledgeable workers and consumers.
COURSE OBJECTIVE
Text is recommended
Contains both lecture and lab information
LECTURE TOPICS
INTRODUCTION & HISTORY
OF THE MEAT INDUSTRY
MEAT INSPECTION
Food Safety and Microbiology
Bacteria colonies from a fly that crawled on agar in a petri plate
FLY
DISASSEMBLY LINE AND BY-PRODUCTS
Pulling a beef hide, the most valuable by-product
Composition of Muscle Tissue
75
18.5
3
1.5
0.8
1
0 20 40 60 80
WATER
PROTEIN
LIPIDS
NPN
CHO
INORG.
A sarcomere in a muscle fiber
Sarcomere length affects tenderness
Muscle Structure
Conversion of Muscle to Meat
Creatine Phosphate
ATP
Muscle pHMuscle Extensibility
Meat Color
Packaging
Over 20 packaging types and growing
Fresh Meat Processing
Any mechanical, chemical or enzymatic treatment of meat that alters the form in which it originally occurs
Processed Meats
CURING PORK
OVER 200 SAUSAGES ARE SOLD IN THE U.S.
Diet and Health Relationships
It’s easier to be healthy eating meat than not eating meat – It’s a nutrient dense food!
Safety of Meat in Our Diet
2724
1388
908
600
38
3
0 500 1000 1500 2000 2500 3000
Slaw
Ice cream
Split pea soup
Potatoes
Skim milk
Steak
Estrogen, nanograms
FROM IMPLANTED STEER
Natural and Organic
Meat Cookery
Important for enhancement of palatability and food safety
Meat Flavor
Characteristic flavor compounds are developed during cooking
Poultry, Fish and Seafood
GRADE A GRADE B
Week Sections Date Activity Location
1 501,502 1-31-11 Meat Animal Anatomy Room 122
503,504 2-03-11
2 501,502 2-07-11 Harvest of Meat Animals Room 122, Harvest floor503,504 2-09-11
3 501,502 2-14-11 Carcass Evaluation Room 122, Cold Room
503,504 2-16-11
4 501,502 2-21-11 Carcass Fabrication Room 122, Cold Room
503,504 2-23-11
5 501,502 2-28-11 Retail Cut Identification Room 122, Cold Room
503,504 3-02-11
6 501,502 3-07-11 Sensory of Meats Room 122
503,504 3-09-11
No Labs 501,502 3-14-11 Spring Break
503,504 3-16-11
7 501,502 3-21-11 Curing of Meats, Sausage Making
Room 122, Cold Room
503,504 3-23-11
Laboratory
Pay extra attention to important information and dates in the
syllabus!
Evaluation of your performance
Three exams – 20%
Weekly quizzes – 50%
Attendance – Lecture = 10%, Lab = 10 %
Out of Class Assignments – 10%
Grades on a 60, 70, 80, 90% BASIS
Out of Class Assignment #1
Retail meat case information
Any store
Record date, store name, and location
Due April 29, 2011 by 11:50 am
Work on your own, do not copy
“The Jungle” by Upton Sinclair
Summarize, discuss, interpret
- 8 pages
- Double spaced
- Times New Roman
- Size 12 font
- 1 inch margins
Due May 2, 2011 by 11:50 am
Do not plagiarize
Out of Class Assignment #2
Attendance
Check in for lecture and lab
Additional Resources
Blackboard:
Check for lecture and lab materials
-PPT notes
-Handouts
-Exercises
-Discussion materials
E-mail:
-Announcements
-Reminders
Expectations of the instructor:
Prompt, prepared, and passionate
Effort, fairness, knowledgeable, and thorough
Expectations of the students:
Effort
Prompt and prepared
Interaction