Principles Of Meat Science

Principles of Meat Science: Understanding Meat Quality, Processing, and Safety

What you'll learn

Meat as a Food

Muscle Structure and Function

Growth and Development of Carcass Tissues

Conversion of Muscle to Meat and Development of Meat Quality

Requirements

A basic understanding of biology (

General knowledge of chemistry

Awareness of food systems or agricultural practices

Description

Principles of Meat Science is a comprehensive course that explores the scientific and technological aspects of meat production, processing, and quality evaluation. This course provides students with foundational knowledge of meat science, covering topics such as muscle biology, meat composition, processing techniques, and factors affecting meat quality.Students will begin by studying the structure and function of muscle tissues, understanding how they transform into meat postmortem. The course delves into biochemical changes occurring during rigor mortis, enzymatic activity, and factors influencing meat tenderness, color, and water-holding capacity. Additionally, it examines the role of genetics, nutrition, and animal handling in meat quality.A significant portion of the course focuses on meat processing methods, including slaughter procedures, carcass grading, meat preservation techniques, and value-added product development. Topics such as curing, smoking, fermentation, and packaging technologies will be explored, along with discussions on microbial safety and regulatory requirements.Students will also gain insight into sensory evaluation, consumer preferences, and emerging trends in the meat industry, including plant-based alternatives and sustainability concerns. Ethical considerations in meat production, animal welfare, and the impact of global trade on the meat industry will also be covered.Through a combination of lectures, laboratory sessions, and hands-on activities, students will develop practical skills in meat inspection, quality assessment, and product formulation. The course is essential for students pursuing careers in animal science, food technology, or meat industry sectors, equipping them with a strong scientific foundation and industry-relevant expertise.By the end of the course, students will be able to evaluate meat quality, understand processing techniques, and apply scientific principles to improve meat products. This course is ideal for individuals interested in the science behind meat production, ensuring safety, quality, and efficiency in the meat industry.

Overview

Section 1: Introduction

Lecture 1 Meat as afood

Lecture 2 meat quality development

Section 2: muscle structure and function

Lecture 3 muscle structure and function

Lecture 4 growth and development

Lecture 5 fresh meat

Lecture 6 quizzes fresh meat

Section 3: Meat Processing and Preservation

Lecture 7 meat processing

Lecture 8 Microbiology, Deterioration, and Contamination of Meat

Lecture 9 storage methods

Section 4: The Meat Industry and Retailing

Lecture 10 retailing

Section 5: Meat Inspection and Grading

Lecture 11 meat grading

ndustry professionals in: Meat processing and packaging Food safety and quality assurance Livestock production and agri-business,Undergraduate or graduate students in: Animal science Food science/technology Agriculture Nutrition or public health