FDST 365, Muscle
Foods Technology
Semester: Fall,
2004
Course
Format
and Credit Hours: 3 lectures per week; 3 credit hours
Instructor: Dr. P. Brett Kenney,
1042 Agricultural
293-2406, ext.
4423 or bkenney@wvu.edu
Schedule: Monday, Wednesday, Friday;
Location: Agricultural
Office Hours: By appointment
Course Objectives: The
objectives of this course are to 1) define pre- and postharvest
factors affecting the conversion of muscle to food, 2) describe food
compositional differences associated with food animal specie, muscle, and
processing regimen, 3) define variables that affect yields at various stages of
animal processing from harvest to packaging, 4) describe muscle quality
attributes (marbling, maturity, color, firmness, texture) and the impact on
palatability, 5) define key components of the Hazard Analysis Critical Point
Concept used to minimize risk of illness following muscle foods consumption, 6)
describe basic steps in manufacture of cured and smoked whole-muscle,
restructured, and ground muscle food, and 7) discuss the role of muscle foods
in human nutrition.
Expected Learning Outcomes:
Following completion of this
course, students should be able to:
1. Describe
the basic steps in the fabrication of beef, pork, lamb, and poultry carcasses.
2. Discuss the
impact of various muscle-food quality attributes on palatability.
3. Identify
key features of the Hazard Analysis and Critical Control Point Concept in a
comparison of organoleptic- vs. sciences-based meat
and poultry inspection.
5. Describe
the basic steps in ham and bacon processing to produce cured and smoked pork
products.
6. Identify
factors the affect yields at various stages of animal and carcass processing.
7. Describe
processing protocols for the manufacture of fresh and cooked sausage products.
9. Discuss
product and packaging factors that impact shelf life of fresh and processed
muscle foods.
Reference Texts:
Aberle, E. D.,
Romans, J. R., W. J. Costello, C. W. Carlson, M. L.
Greaser, and K. W. Jones. 2001. The
Meat We Eat, Fourteenth Edition.
Interstate Publishers, INC.
The Meat Buyers Guide, Second Printing.
1997. North American Meat
Processors Association.
Meat Evaluation Handbook. 2001.
American Meat Science Association.
Boggs, D. L., R. A. Merkel, M. E. Doumit. 1998. Livestock
and Carcasses, Fifth Edition.
Kendall/Hunt Publishing Company.
Grading:
3
article reviews @ 20 pts. 60
4 one-hour exams @ 100 pts. 400
Final exam @ 150 pts. 150
TOTAL
POINTS 610
Grade Assignment (%):
100
- 90 A
89
- 80 B
79
- 70 C
69
-60 D
≤59 F
Attendance: Students absent from regularly scheduled
examinations because of authorized University activities will have the
opportunity to take them at an alternate time.
Make-up exams for absences due to any other reason are at the
instructor's discretion.
2004 Course Schedule:
Week Date Proposed Material Coverage
1 August 23, 25, 27 Introduction, Muscle
Structure and Contraction
2 August 30, September 1, 3 Muscle to Muscle Food (Postmortem
metabolism)
3 September 6, 8, 10 Labor Day Recess, Muscle
and Carcass Composition
4 September 13, 15, 17 Physical and Chemical
Properties of Muscle Foods
5 September 20, 22, 24 Muscle Food Microbiology
6 September 27, 29, October 1 Muscle Food Inspection; Hazard Analysis
and Critical Control Point Concept
7 October 4, 6, 8 Red Meat Fabrication and Merchandising
8 October 11, 13, 15 Red Meat (continued)
and poultry and seafood fabrication and merchandising
9 October 18, 20, 22 Muscle Food
Preservation and Storage
10 October 25, 27, 29 Muscle Food Curing
Technology
11 November 1, 3, 5 Sausage Manufacturing Technology
12 November 8, 10, 12 Muscle as a Food
13 November 15, 17, 19 Muscle Food Grading
14 November 22, 24, 26 Thanksgiving Recess
15 November 29, December 1, 3 Animal Processing Co-products
16 December 6, 8, 10 Current Practices and
Future Trends