Credit hours
In-class work per week |
Practice per week |
Credits |
Duration |
Total |
3 |
1 |
8 |
15 weeks |
120 hours |
Instructor
Eduardo Francisquine Delgado
Objective
The aim of the course is to equip the student with basic concepts of advanced meat science area.
Content
Connective tissue: 1) tendons - macro and microstructure, chemical composition; 2) epimysium - origin, anatomy, chemical composition; 3) perimysium - anatomy, microstructure, histophysiology, chemical composition; differences between species; 4) endomysium - microanatomy, chemical composition; 5) predominant protein components - collagen (origin, types, distribution and rheological behavior), proteoglycans (chemical composition and importance in the meat), elastin (behavior and importance) and other smaller components (fibronectin, laminin, metalloproteinases). Skeletal muscle tissue: 1)Historical perspective; 2) Types; 3) Types of muscle fibers; 4) Chemical composition; 5) Macrostructure (names, types and muscle cell with description of differences between species); 6) Cytoskeleton (muscle ultrastructure - Z = band proteins important eg alpha-actinin, titin, nebulin, desmin, costâmeros = dystrophin, vinculin, filamin, talin, changes in muscular dystrophy); 7) Myofibers - size, composition, operation, implications for the quality of meat; 8) Myofibrils - dimensions, and ultrastructure of the sarcomere structure; 9) muscle enzymes; 10) Fat (deposition and implication in the quality of meat); 11) Color; 12) Growth. Fish: Differences in structure compared to mammals: 1) Anatomy (white and red fibers, miotomas, miocomata, muscle growth); 2) Tissue endomysium and perimysial, miocomata, influence on meat products); 3) Muscle fibers (variations). Meat - aspects of structure, physiology and muscle composition in muscle transformation into meat. Topics for presentation of seminars: 1) Types of myofibers; 2) Extracellular matrix (collagen); 3) Rigor mortis; 4) Post mortem proteolysis; 5) Intramuscular fat; 6) Protein functionality; 7) Color; 8) Proteomics; 9) Genotype; 10) Stress; 11) Cooking; and 12) Analysis by video-image/NIRS.
Bibliography
BOOKS - Músculo Esquelético. Goll, D. E., Robson, R. M. e Stromer, M. H. Cap. 10. pp. 479-506. In: Dukes Fisiologia dos Animais Domésticos - Swenson, M. J. 10 ed., Editora Guanabara, 1988.
O Sistema Muscular. Cap. 8. pp. 153-204. In: Corpo Humano - Fundamentos de Anatomia e Fisiologia - Tortora, G. J. 4 ed. Artmed. 2001.
Skeletal Muscle - Form and Function. McComas, A. J. 1 ed. Human Kinetics, 400p. 1996.
Ciência de la carne. Lawrie, R. A , [Trad] Andres Marcos Barrado[etal.]. 3ed. Tradução de: Meat science, 6.ed. Imprenta Zaragoza Acribia. 367p. 1998.
Encyclopedia of Meat Sciences. Jensen, W.K., Devine, C., Dikeman, M. 1 ed. Elsevier Ltd. 1405 p. 2004.
Muscle development of livestock animals – Physiology, Genetics and Meat Quality. te Pas, M. F. W., Everts, M. E., Haagsman, H. P. 1 ed. CAB International. 411p. 2004.
SCIENTIFIC JOURNALS – Journal of Food Science, Journal of Animal Science, Journal of Fish Physiology and Biochemistry, Journal of Fish Biology , Fisheries Science, Aquaculture, Meat Science, Journal of Muscle Foods, Journal of Agricultural and Food Chemistry, Comp. Biochem. Physiol., Basic Applied Myology, Physiological Reviews, Australian Journal of Agricultural Research, Journal of Applied Physiology.