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

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

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

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

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

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. WeekSectionsDateActivityLocation 1501,5021-31-11Meat Animal AnatomyRoom 122 503,5042-03-11 2501,5022-07-11Harvest of Meat AnimalsRoom 122, Harvest floor 503,5042-09-11 3501,5022-14-11Carcass EvaluationRoom 122, Cold Room 503,5042-16-11 4501,5022-21-11Carcass FabricationRoom 122, Cold Room 503,5042-23-11 5501,5022-28-11Retail Cut IdentificationRoom 122, Cold Room 503,5043-02-11 6501,5023-07-11Sensory of MeatsRoom 122 503,5043-09-11 No Labs501,5023-14-11Spring Break 503,5043-16-11 7501,5023-21-11Curing of Meats, Sausage Making Room 122, Cold Room 503,5043-23-11 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. “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 Out of Class Assignment #2

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