Course Description
Meat science focusing on the meat industry, role of muscle foods in the human diet, meat inspection, muscle structure and function, conversion of muscle to meat, anatomy, factors influencing meat quality, meat processing, and meat safety and quality control.
Athena Title
INTROD MEAT SCI
Pre or Corequisite
BIOL 1108-1108L
Semester Course Offered
Offered spring
Grading System
A - F (Traditional)
Course Objectives
The objectives of this course are for students to gain an understanding of the red meats industry and the role of red meats in the diet; understand the role of meat inspection in food safety; be familiar with muscle ultrastructure, metabolism and function; understand the conversion of muscle to meat and factors that affect meat quality; and grasp the concept of "value-added" meat products (cured and processed) and the chemistry behind it. In the laboratory, students will be exposed to the harvest process and carcass grading for the red meats species and participate in the principles of carcass fabrication.
Topical Outline
• History of Meat Industry • Scope and Structure of Meat Industry • Economics of Meat Industry • Meat Inspection • Red Meat and the Diet • Conversion of Meat Animal to Carcass • Structure and Composition of Muscle • Muscle Metabolism • Muscle Contraction • Conversion of Muscle to Meat • Fresh Meat Properties • Meat Color • Meat Tenderness and Quality • Postmortem Changes and Meat Quality • Meat Curing and Smoking • Meat Processing • Meat Microbiology • Meat Storage and Packaging
Syllabus