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 – mfmrraider@aol.com Jerrad Legako, Rm. 227, Animal and Food SciencesOffice – 742-2805 x 263, Cell – 577-8745, Email-jerrad.legako@ttu.edu

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