Science and Technology of Muscle Foods

Catalog description

Investigate the physical and chemical properties of muscle food commodities, with emphasis on muscle-based ingredients in formulated foods. FD SC 415 Science and Technology of Muscle Foods (3)This course applies food science and technology to the processing, storage and handling of red meat, poultry, and seafood products. The course includes two lectures and one lab session each week. The laboratory sessions are conducted in the Meat Laboratory located on Porter Road. Student performance is evaluated based on exams, lab reports, and homework exercises. Course objectives are set to: 1. help students understand the nature and importance of structure, compositional and quality differences among muscle food ingredients and their impact on product manufacturing, 2. inform students of the basic steps of primary processing for livestock, poultry and seafood species and their impact on meat properties, 3. give students first-hand experience with typical manufacturing steps and processes for fresh, cured, smoked, fermented, dried or cooked meats and help them understand how variations in processing will affect finished product properties, and 4. give students practice in applying the scientific method in answering questions or solving problems that may arise during the manufacture of muscle foods products. Course activities draw on the students' prior knowledge of food chemistry, food engineering, food microbiology and food analysis, applying concepts from those disciplines in the manufacture and evaluation of meat products. Course topics cover the range from meat science through technical and practical aspects of meat product manufacture including product quality, safety, profitability and regulatory issues. There is emphasis on meat industry practices including traditional and recent technology. Through laboratory exercises and independent group projects students gain experience in application of the scientific method for solving product development problems.