Technology of Meat Processing and Distribution

Fall 1999

LECTURE:

11:10 a.m. to 12:25 p.m. Tuesday - Thursday Room 300 Kleberg Food and Animal Science Center

LECTURER:

Dr. Rhonda K. Miller

Room 348 Kleberg Center

845-3935 (office) 690-6138 (home)

DEFINITIONS

MEAT: The edible flesh of animals, as distinguished from that of fish or poultry.
SCIENCE: The observation, identification, description, experimental investigation, and theoretical explanation of natural phenomena.
TECHNOLOGY: The application of science, especially to industrial or commercial objectives.

LECTURE OUTLINE

Date

Topic

8-31 Introduction - Overview of Meat Industry/Meat Industry Structure

9-2 Muscle Ultrastructure

9-7 Muscle Contraction

9-9 Conversion of Muscle to Meat

9-14 Collagen Relationships

9-16 The Beef Quality Puzzle and Beef Quality Relationships

9-21 Beef Quality Relationships

9-23 The Pork Quality Puzzle and Pork Quality Relationships

9-28 Pork Quality Relationships

9-30 Consolidation of Quality Relationships

10-5 Exam A

10-7 Meat Packaging

10-12 Meat Microbiology

10-14 Meat Color

10-19 Meat Color Evaluation

10-21 Conducting Sensory Analysis

10-26 Meat Descriptive Attribute Sensory Analyses

10-28 Flavor/Texture Descriptive Attribute Sensory Analysis

11-2 Field Trip

11-4 Consumer Sensory

11-9 Exam B

11-11 Meat Science Research Design - Experimental Design

11-16 Meat Science Research Design - Designing Palatability Studies

11-18 Meat Science Research Design - Designing Sensory Studies

11-23 Meat Science Research Design - Consolidation of Concepts

11-30 Research Design Presentations

12-2 Research Design Presentations

12-7 Red Meat Industry Issues

Final Exam

Date	Topic
8-31	Introduction - Overview of Meat Industry/Meat Industry Structure
9-2	Muscle Ultrastructure
9-7	Muscle Contraction
9-9	Conversion of Muscle to Meat
9-14	Collagen Relationships
9-16	The Beef Quality Puzzle and Beef Quality Relationships
9-21	Beef Quality Relationships
9-23	The Pork Quality Puzzle and Pork Quality Relationships
9-28	Pork Quality Relationships
9-30	Consolidation of Quality Relationships
10-5	Exam A
10-7	Meat Packaging
10-12	Meat Microbiology
10-14	Meat Color
10-19	Meat Color Evaluation
10-21	Conducting Sensory Analysis
10-26	Meat Descriptive Attribute Sensory Analyses
10-28	Flavor/Texture Descriptive Attribute Sensory Analysis
11-2	Field Trip
11-4	Consumer Sensory
11-9	Exam B
11-11	Meat Science Research Design - Experimental Design
11-16	Meat Science Research Design - Designing Palatability Studies
11-18	Meat Science Research Design - Designing Sensory Studies
11-23	Meat Science Research Design - Consolidation of Concepts
11-30	Research Design Presentations
12-2	Research Design Presentations
12-7	Red Meat Industry Issues
	Final Exam

EXAMINATIONS AND GRADING

Exam or Exercise Points

Exam A 100 points

Exam B 100 points

Research Project Design 100 points

Final Exam 100 points

Total 400 points

Exam or Exercise	Points
Exam A	100 points
Exam B	100 points
Research Project Design	100 points
Final Exam	100 points
Total	400 points

All examinations will be combinations of short answer, identify and essay questions. All examinations will be combinations of short answer, identify and essay questions.

The Research Design Project will be a cooperative project conducted by two students. The Project will consist of an oral presentation (50% of the grade) and a written report (50% of the grade). A research hypothesis will be assigned to each group of two students by the Instructor. The written report will consist of up to 6 double-spaced, type-written pages (8x11 size paper) which will consist of an Introduction and Materials and Methods sections only. The oral presentation will consist of presenting the written report orally by both students. Oral presentations will consist of the presentation segment, 15 to 20 minutes, and a question and answer section where the experimental design will be discussed.

ATTENDANCE POLICY AND MAKE-UP EXAMS

Regular attendance is expected of all students. Anticipated absences should be cleared with the instructor prior to the absence. Emergency absences should be reported as soon as possible, eg. serious illness, death, injury. Make-up exams and work will be allowed only under extenuating circumstances.

If problems arise, please do not hesitate to contact the instructor.

AUDIT POLICY

Regular attendance is expected along with participation in lecture. Exams must be taken.

OFFICE HOURS

Students are encouraged to see the instructor for individual conferences as needed. DO NOT be reluctant to schedule a conference. The door is always open to students when the instructor is in the office. If you can not contact the instructor during out of class hours, please leave a message with Mrs. Pam McConal, the secretary in 348 Kleberg, for the instructor. Remember, it is your right as a student in this class to have conferences with the instructor when needed, do not hesitate to use this right.