Credit hours
In-class work per week |
Practice per week |
Credits |
Duration |
Total |
4 |
2 |
8 |
15 weeks |
120 hours |
Instructor
Carmen Josefina Contreras Castillo
Objective
The study of this subject should initially introduce graduate students in complex meat production system in the country. The technical and scientific fundamentals of pre-slaughter conditions such as animal welfare, so the conversion of muscle into meat, features and physical, chemical and sensory properties will be provided.
Content
I.INTRODUCTION OF MEAT SCIENCE AND TECHNOLOGY. 1.1. The participation of the meat industry in the Brazilian and world economy. Production systems. II. PRE-SLAUGHTER, SLAUGHTER HUMANITARIAN AND ANIMAL WELFARE. 2.1. and continuous improvement measures. 2.2. environmental effects. 2.3. pre-slaughter stress and slaughter. 2.4. Concepts, principles and fundamentals of animal welfare. 2.5. Stunning: applied methods in cattle, pigs and poultry. III. POST MORTEM MUSCLE CHEMICAL. 3.1. Structure and function of muscle tissue. 3.1.1. Microstructure 3.2. muscle contraction mechanisms. 3.2.1. muscle metabolism. 3.2.2. Post-mortem changes in the muscle. 3.2.3. Biochemical changes (molecular changes in proteins). 3.2.4. Physical and biochemical changes (apoptosis, rigor mortis, shortening). 3.2.5. Unusual patterns of post-mortem metabolism (rigor at thawing, cold shortening, PSE and DFD condition, RN phenotype in pigs). IV. QUALITY ATTRIBUTES. 4.1. Water holding capacity (WHC). 4.1.1. WHC measurements. 4.1.2. Technologies to improve the WHC. 4.2. Color. 4.2.1. Measurements of color. 4.2.2. Chemical myoglobin. meat color fundamentals. Methods for measuring color. 4.2.3. Advanced technology to improve meat color. 4.3. Firmness and texture. 4.3.1. Tenderness: enzymatic and physical basis. 4.3.1. Measurements of the firmness / tenderness, physical, mixed and biochemical methods. 4.3.2. Technologies to improve the hardening of the meat. 4.4. Flavor and aroma. 4.4.1. biochemical basis for the development of aroma. 4.4.2. Factors controlling the formation of aroma. 5. Evaluation of shelf life of meat. 5.1. lipid oxidation and protein oxidation. Interaction of the lipid and protein oxidation. 5.2. Physical measures. 5.3. Sensory measures.
Bibliography
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