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ANSC 3404 Consumer Selection and Utilization of Meat Products Spring 2011

ANSC 3404 Consumer Selection and Utilization of Meat Products Spring 2011. Contact Info. Instructors: Dr. Mark F. Miller, Rm. 200H, Animal and Food Sciences Office - 742-2804, Home – 328-5210, Cell – 438-4979, Email – mfmrraider@aol.com Jerrad Legako, Rm. 227, Animal and Food Sciences

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ANSC 3404 Consumer Selection and Utilization of Meat Products Spring 2011

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  1. ANSC 3404 Consumer Selection and Utilization of Meat Products Spring 2011

  2. Contact Info Instructors: Dr. Mark F. Miller, Rm. 200H, Animal and Food Sciences Office - 742-2804, Home – 328-5210, Cell – 438-4979, Email – mfmrraider@aol.com Jerrad Legako, Rm. 227, Animal and Food Sciences Office – 742-2805 x 263, Cell – 577-8745, Email-jerrad.legako@ttu.edu

  3. COURSE OBJECTIVE To provide students with a general knowledge of meat purchasing, selection and cookery, so that they can become more knowledgeable workers and consumers.

  4. Text is recommended Contains both lecture and lab information

  5. LECTURE TOPICS INTRODUCTION & HISTORY OF THE MEAT INDUSTRY

  6. MEAT INSPECTION

  7. Food Safety and Microbiology Bacteria colonies from a fly that crawled on agar in a petri plate FLY

  8. DISASSEMBLY LINE AND BY-PRODUCTS Pulling a beef hide, the most valuable by-product

  9. Composition of Muscle Tissue

  10. Muscle Structure Sarcomere length affects tenderness A sarcomere in a muscle fiber

  11. Conversion of Muscle to Meat Muscle Extensibility Muscle pH ATP Creatine Phosphate

  12. Meat Color

  13. Packaging Over 20 packaging types and growing

  14. Fresh Meat Processing Any mechanical, chemical or enzymatic treatment of meat that alters the form in which it originally occurs

  15. Processed Meats CURING PORK OVER 200 SAUSAGES ARE SOLD IN THE U.S.

  16. Diet and Health Relationships It’s easier to be healthy eating meat than not eating meat – It’s a nutrient dense food!

  17. Safety of Meat in Our Diet FROM IMPLANTED STEER

  18. Natural and Organic

  19. Meat Cookery Important for enhancement of palatability and food safety

  20. Meat Flavor Characteristic flavor compounds are developed during cooking

  21. Poultry, Fish and Seafood GRADE A GRADE B

  22. Laboratory

  23. Pay extra attention to important information and dates in the syllabus!

  24. 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

  25. 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

  26. Out of Class Assignment #2 “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

  27. Attendance Check in for lecture and lab

  28. Additional Resources Blackboard: Check for lecture and lab materials -PPT notes -Handouts -Exercises -Discussion materials E-mail: -Announcements -Reminders

  29. Expectations of the instructor: Prompt, prepared, and passionate Effort, fairness, knowledgeable, and thorough

  30. Expectations of the students: Effort Prompt and prepared Interaction

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