THE SCOPE OF BASIC MEAT SCIENCE AND TECHNOLOGY Dr. Rio Olympias Sujarwanta, S.Pt., M.Sc.

Backgrounds The development of the meat industry in Indonesia is fast and must be balanced with the provision of capable human resources of facing these challenges. Courses of Basic Meat Science and Technology will provide students with the basics of meat science and technology to solve the problems of meat processing from the process of slaughtering to meat processing into processed meat products.

COURSE OUTCOME Knowledge and Understanding (knowledge and understanding). After attending the course, students understand comprehensively on meat science and technology, and can apply the meat science and technology in teaching activities and practice in the field. Skills (practical skills). After attending the course, students can practice meat processing, and preservation by various methods.

STUDY ACHIEVEMENT No Component Percentage (%) 1. Formatif (Knowledge and Understanding Mid-term Exam 30 Final Exam 2. Sumatif (Managerial Skill) Task 10 Others (Kedisiplinan) 3. Practical class (Practical Skill) 20 Total Score 100

Week Topic Sub Topic 1 Introduction Scope of basic meat science and technology 2 Animal slaughter house 3 Animal slaughtering Animal handling before slaughtering 4 Animal slaughtering process 5 Carcass handling 6 Conversion from skeletal to meat 7 Carcass grading Yield grade and quality grade

Week Topic Sub Topic 8 Factors influencing carcass quality Genetics factors and environment factors 9 Muscle structures Skeletal muscle structures, Meat protein structures, Contraction and relaxation 10 Meat category Meat category based on species and age; Types of muscles and meat, 11 Meat quality parameters Meat physical quality parameters 12 Meat nutritional value Protein, fat, calorie. carbohydrate. vitamin, mineral, variety of meat, processed meat, 13 Principles of meat preservation Physical preservation and chemical preservation 14 Prinsiples of meat processing

Results of Animal Slaughter Carcass (meat, intramuscular fats, bones). Non Carcass (edible and inedible) Edible offal: head, heart, lungs, liver, lymph, gastrointestinal tract, abdominal fat, pancreas, feet, and skin. Inedible offal: blood, hair, horns.

Definition of carcass Beef carcass: parts of cow slaughtering apart from blood, head, both front feet starting from carpus and both hind feet starting from tarsus, skin, cavity contents and abdominal cavity (also applies for buffalo, goat, sheep) Chicken carcass: parts of chicken slaughtering apart from blood, feather, neck, head, both feet, organs under chest (thoracic) and abdominal cavity except lungs and kidneys.

Definition of carcass Pork carcass: parts of pig slaughtering apart from blood, hair, neck, head, both feet, organs under chest (thoracic) and abdominal cavity

Definition of meat All animal tissues and all products of the processing of such tissues which are edible and not causing any problems for the ones who consume them

Types of meat based on the sources Red meat: meat from cattles, buffaloes, goats, sheep, pigs, and horses Poultry meat: chicken, duck, swan, and turkey Meat of wild animals: deer and wild boar. Meat of aquatic animals : fish, shrimp, crabs, scallops. Meat of farm animals: rabbits, guinea pigs, quails, and doves.

Types of meats based on physical characteristics Fresh meat which is aged or not aged, Fresh meat which is aged then refrigerated (refrigerated meat), Fresh meat which is aged, refrigerated, and frozen (frozen meat), Cooked meat, Smoked meat, Processed meat.

Muscle and meat Muscle: the main component that composes meat Meat: consisting of connective tissues, epithelial, nervous tissues, blood vessels, and fats. Marbling: the fat that is found within muscle fiber (intramuscular fat) Subcutaneous fat is the fat found underneath skin.

Prospect of meat science and technology Development of meat-based food products which are beneficial for health (antioxidant and antihypertension). Secondary industry (manufacturing industry) brings more benefits to livestock industry as a whole.

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