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FST 120
PRINCIPLES OF MEAT SCIENCE (SAME AS ANIMAL SCIENCE 120)
(3 units) SPRING QUARTER
COURSE GOALS: The purpose of this course is to enable the student to become acquainted with the scientific principles involved in the conversion of muscle to meat. The first half of this course will review the anatomical, physiological, developmental, and biochemical aspects of muscle as a basis for understanding its conversion to meat. The latter half of this course will introduce students to aspects of fresh and processed meat technology, meat preservation, and meat microbiology, as well as discuss current issues in meat science.
TEXTS USED:
- Principles of Meat Science (3rd edition), M. Judge, E. Aberle, J. Forrest, H. Hedrick, and R. Merkel. Published by Kendall/Hunt Publishing Co., 1994.
- The Science of Meat and Meat Products (3rd edition), J.F. Price and B.S. Schweigert. Published by Food and Nutrition Press, 1989.
- Supplementary reading and additional materials on reserve in Cruess Hall Library.
ENTRY LEVEL: Biological Sciences 1A.
COURSE FORMAT:
- The course is a series of lectures taught by the instructors.
- Course grade will be based on two exams (60%) and a final (40%).
TOPICAL OUTLINE:
- Anatomy of muscle-macrostructure and microstructure - 2 hours, Bandman
- Muscle physiology and muscle proteins - 3 hours, Bandman
- In vivo biochemistry - 2 hours, Bandman
- Post-mortem biochemistry - 3 hours, Bandman
- Parameters of meat quality - 3 hours, Lee
- Meat processing and preservation - 7 hours, Lee
- Meat microbiology - 4 hours, Genigeorgis
- Meat and Health - 3 hours, Bandman
- Current issues in muscle biology and meat science - 1 hour, Bandman
DATE PREPARED: August 2, 1996
INSTRUCTORS: E. Bandman/Y.B. Lee