Animal & Dairy Science: Academic Programs: Course Syllabi
ADSC 3650
Introductory Meat Science
Spring Semester 2004
Instructors:
T. Dean Pringle
216 Animal Science Complex
542-0997
email: dpringle@uga.edu
Ryan Crowe, MSTC Manager
144 Meat Sci & Tech. Cen.
542-4347
email: hrcrowe@uga.edu
Enrique Pavan, Graduate TA
207 Animal Science Complex
542-0989
email: epavan@uga.edu
Josh Shook, Undergraduate TA
706-296-8868
email: js395@uga.edu
Class Periods:
Lecture: M, W 10:10 - 11:00 pm, Room 104 MSTC
Lab: R 2:00 - 4:45 pm, Room 104 MSTC
Suggested Text:
Principles of Meat Science, 4 th Edition, Aberle et al.
Other References:
- The Meat We Eat, 13 th Edition, Romans et al.
- Lessons on Meat, 1991, National Livestock and Meat Board
- Laboratory Manual for Meat Science, 6 th Edition, Savell and Smith
- Growth and Structure of Meat Animals, http://www.aps.uoguelph.ca/~swatland/ gasman.html
Course Objectives:
- Gain an understanding of the meat industry and the role of red meats in the diet.
- Understand the role of meat inspection and HACCP in food safety.
- Be familiar with muscle ultrastructure, metabolism and function.
- Understand the conversion of muscle to meat.
- Understand the factors that affect meat quality.
- Grasp the concept of Òvalue-addedÓ meat products (cured and processed) and the chemistry behind it.
- Know the cellular mechanisms for growth and development of carcass tissues.
- Understand the slaughter process and carcass grading for the red meat species.
- Gain exposure to and experience in carcass fabrication.
Exams and Grading:
Lecture
- 2 - 1 hour Exams (100 pts. each) = 200
- 3 - 15 minute Quizzes (25 pts. each) = 75
- Final Exam (Comprehensive) = 200
- One-Pagers (4) = 60
- Current Issues Group Projects = 150
Lab = 300
Total Points Possible = 985
Final Grades:
A = >= 90%; B = 80 - 89%; C = 70 - 79%; D = 60 - 69%; F = < 60%
The Final Exam is required by all students. NO EXCEPTIONS .
| ADSC 3650 LECTURE SCHEDULE - Spring Semester, 2004 | ||
| Date | Lecture Topic | Suggested Readings |
| Mon, Jan 12 | Overview - History of Meat Industry | POMS, Ch 1; LOM, Forward |
| Wed, Jan 14 | Scope and Structure of Meat Industry | LOM, Forward |
| Mon, Jan 19 | NO CLASS - MLK Holiday | |
| Wed, Jan 21 | Economics of Meat Industry / Meat Inspection | POMS, Ch 14; LOM, Ch 5 |
| Mon, Jan 26 | Meat Inspection | |
| Wed, Jan 28 | Red Meat and the Diet | POMS, Ch 13; LOM, Ch 2 |
| Mon, Feb 2 | Quiz 1 / Red Meat and the Diet | POMS, Ch 13; LOM, Ch 2 |
| Wed, Feb 4 | Conversion of Meat Animal to Carcass | POMS, Ch 5 |
| Mon, Feb 9 | Structure and Composition of Muscle | POMS, Ch 2; LOM, Ch 1 |
| Wed, Feb 11 | Muscle Metabolism | POMS, Ch 4 |
| Mon, Feb 16 | Muscle Metabolism and Contraction | POMS, Ch 4 |
| Wed, Feb 18 | Exam I (100 pts.) | |
| Mon, Feb 23 | Muscle Contraction | POMS, Ch 4 |
| Wed, Feb 25 | Conversion of Muscle to Meat | POMS, Ch 5 |
| Mon, Mar 1 | Conversion of Muscle to Meat | POMS, Ch 5 |
| Wed, Mar 3 | Meat Color | POMS, Ch 6; LOM, Ch 7 |
| Mon, Mar 8 | NO CLASS - Spring Break | |
| Wed, Mar 10 | NO CLASS - Spring Break | |
| Mon, Mar 15 | Meat Curing and Smoking | POMS, Ch 7; LOM, Ch 4 |
| Wed, Mar 17 | Quiz 2 / Meat Processing | POMS, Ch 7; LOM, Ch 4 |
| Mon, Mar 22 | Meat Processing | POMS, Ch 7; LOM, Ch 4 |
| Wed, Mar 24 | Meat Tenderness and Quality | POMS, Ch 12; LOM, Ch 7 |
| Mon, Mar 29 | Meat Tenderness and Quality | POMS, Ch 12; LOM, Ch 7 |
| Wed, Mar 31 | Postmortem Changes and Meat Quality | POMS, Ch 5 |
| Mon, Apr 5 | Postmortem Changes and Meat Quality | POMS, Ch 5 |
| Wed, Apr 7 | Exam II (100 pts.) | |
| Mon, Apr 12 | Fresh Meat Properties | POMS, Ch 6 |
| Wed, Apr 14 | Fresh Meat Properties | POMS, Ch 6 |
| Mon, Apr 19 | Meat Microbiology | POMS, Ch 8; LOM, Ch 6 |
| Wed, Apr 21 | Quiz 3 / Meat Storage and Packaging | POMS, Ch 9 |
| Mon, Apr 26 | Meat Storage and Packaging | POMS, Ch 9 |
| Wed, Apr 28 | Growth and Development of Carcass Tissues | POMS, Ch 3 |
| Thurs, Apr 29 | Growth and Development of Carcass Tissues | POMS, Ch 3 |
| Fri, May 7 | Final Exam - 8:00 - 11:00 am. (200 pts.) | |
POMS - Principles of Meat Science, 4th Edition; LOM - Lessons on Meat
| ADSC 3650 Laboratory Schedule - Spring Semester 2004 | ||||
| Date | Activity | Dress | Suggested Reading | |
| Jan | 8 | Introduction - Anatomy | A | LMMS Ch 2; LOM Ch 3 |
| 15 | Meat Microbiology / HACCP | A | LOM Ch 6; POMS Ch 8 | |
| 22 | Pork slaughter and grading | C | LMMS Ch 4 & 5; POMS Ch 15 | |
| 29 | Pork fabrication | B / D | LMMS Ch 6 | |
| Feb | 5 | Lamb slaughter and grading | C | LMMS Ch 9 & 10; POMS Ch 15 |
| 12 | Lamb fabrication | B / D | LMMS Ch 11 | |
| 19 | Projects or Field trip | A / B | ||
| 26 | Lab Midterm (100 pts.) | A | ||
| Mar | 4 | Field trip or Projects | C | |
| 11 | Spring break | |||
| 18 | Beef slaughter and grading | A / B | LMMS Ch 12 & 13; POMS Ch 15 | |
| 25 | Beef forequarter fabrication | B / D | LMMS Ch 14 | |
| Apr | 1 | Beef hindquarter fabrication | B / D | LMMS Ch 14 |
| 8 | Meat Curing | B / C | LOM Ch 4; LMMS Ch 7; POMS Ch 7 | |
| 15 | Meat Processing | B / C | LOM Ch 4; LMMS Ch 8; POMS Ch 7 | |
| Tues | 20 | Lunch/Review | A | |
| 22 | LAB FINAL (100 pts.) | A | ||
Suggested Readings:
LOM - Lessons on Meat
LMMS - Laboratory Manual in Meat Science
POMS - Principles of Meat Science; 4th Edition
Lab Grade:
Midterm = 100 pts.
Final = 100
Homework (4@25) = 100
Total = 300
Dress Code:
A = Street clothes
B = Warm clothes
C = Hair net, hard hat, grubbies
D = Hair net, hard hat, frock
Laboratory Fee:
A $20 lab fee will cover:
4 hair nets
1 boning knife
1 scabbard and chain
Current Issues One-Pagers
Purpose:
- To gain a greater understanding of the current issues impacting the food animal and meats industries.
- To present an informative and concise summarize of a current issue in the food animal or meats industries.
- To gain experience in information gathering and improve written communication skills.
Requirements:
Each student will write four one-pagers over the course of the semester. The topic will be chosen and investigated by the student on an individual basis. The one-pager should be typed , single-spaced and in a font of Times New Roman 12 point or smaller with one inch margins . It should consist of at least three paragraphs: an introduction, body, and conclusion. Be concise but complete. Each one-pager will be worth 15 points and points will be assigned based on coverage of the issue and correct grammar, punctuation, and spelling (with SpellCheck this is a gimme).
Due Dates:
The one-pagers will be due by the end of class on the following dates :
One-Pager # |
Due Date |
1 |
26 Jan 04 (Mon) |
2 |
16 Feb 04 (Mon) |
3 |
17 Mar 04 (Wed) |
4 |
12 Apr 04 (Mon) |
Late one-pagers will be accepted the class period after they are due, for a maximum of 10 points . No credit will be given for one-pagers turned in later than the class period following its assigned due date.
Potential Source Materials for One-Pagers
- Food Safety List Serve:
To subscribe to FSnet, send mail to: listserv@listserv.uoguelph.ca
leave subject line blank
in the body of the message type:
subscribe fsnet-L firstname lastname
i.e. subscribe fsnet-L Doug Powell - Websites:
www.mtgplace.com
www.meatpoultry.com
www.beef.org
www.nppc.org
www.amif.org - Magazines:
National Renderer
Beef
Meat and Poultry
Meat Processing
Pork
Meat Marketing and Technology
Current Issues Group Project
Food Animal Safety Advisory Committee Hearings Spring, 2004
Rationale/Background:
As a student in the Department of Animal Sciences, you should be well informed of current issues that affect the animal industry. These controversial issues could greatly affect you as you enter the work force whether it be economically, ethically, emotionally, legally or even scientifically. In preparation for dealing with these issues, the ADSC 3650 class will form the Food Animal Safety Advisory Committee (FASAC) to review and evaluate information involving current food safety issues in the livestock industry and make recommendations regarding the issues brought to the attention of the FASAC. It will be patterned after the public advisory committees for federal agencies such as the Food and Drug Administration.
Your Role and the Problem:
The FASAC meetings will be held on 19 Feb 04 or 04 Mar 04. The teams formed previously in lab will represent the public participants for the hearings. Each person's role will be to act as a public representative ( veterinarian or academician, livestock producer, activist, industry representative and a consumer representative ) concerned about a high profile industry issue related to food safety. Your point of view on the issues will depend on the role you play. Each group has to choose a specific topic within the following categories, with each group in a lab representing a different topic. The topics are as follows: 1) food irradiation, 2) Òmad-cowÓ disease, 3) E. coli 0157:H7, 4) animal handling and meat quality, 5) hoof and mouth disease, and 6) on-farm HACCP. The topic within your selected category must be approved by the instructor. A list of the specific responsibilities for each group is listed on the accompanying page of this handout.
Audience/Use:
For the hearing, deliberations will focus on specific questions associated with the issue at hand. As public participants, you will present your opinions and any supporting data, orally and in writing to the committee. Committee members will review the information, ask questions, discuss pros and cons, and finally make recommendations on the feasibility of your suggestions.
Requirements
As a public participant you are required to:
- Prepare a three-page position statement (75 pts.) that should reflect your view point, give factual information and data to support your ideas, and include a literature cited page (include a statement of your position) . Each paper will need a minimum of five references. No more than three references can be from the internet, listing the home page address as the source. This will be distributed to the committee members. Each member of the group will give a seven to eight minute oral presentation (75 pts.) of data and opinions. Visual aids are encouraged.
- Following each groups presentation there will be a 10 - 15 minute question period for the advisory committee and audience to ask questions. Each public participant will be evaluated on the ability to answer questions and the audience will be evaluated on participation.
*All papers are to be typed (12 pt), double spaced and free of spelling and grammatical errors.*
Due Dates:
Final drafts of the three page position statement are due on the day of the hearings.
Expectations
All organizational requirements must be met from all representatives. Cooperation is a must from all, so be prepared to work closely together. You will be graded on how smoothly the proceedings progress, your organizational skills as a group, and how well you cooperate. Your preparation, creativity, organization, and group cooperation will determine how well this hearing will go and how interesting it will be!