DEPARTMENT OF ANIMAL SCIENCE
COURSE SYLLABUS
SPRING 2006
TITLE: Processed Meats
FACULTY MEMBER: Brad Morgan Jacob
Nelson
` 104B
ANSI 106
FAPC
744-6616 744-6329
SECRETARY: Amy Doss
104
ANSI
744-6616
GRADUATE
ASSISTANT: Jake
McKeever
108
ANSI
744-9274
PREREQUISITE: Animal
Science 3033 or 3333
OBJECTIVES: After
completion of the course, the Meat Processing student should be able to:
I. Identify
and describe the basic physical and chemical components of meat and their
influence on the attributes of meat products.
II. Describe
the basic scientific and technological principles involved in processing and
preservation of meat products.
III. Describe the
function, use and attributes of various non-meat ingredients in processed meat
products.
IV. Analyze and solve
common meat processing technical problems using scientific principles and
technology gained in Meat Processing.
V. To incorporate proper
sanitation practices while processing or performing analytical procedures to
ensure wholesome products and (or) accurate results.
VI. Develop a new processed
meat product as well as generate a marketing campaign for this item.
RESEARCH
PRODUCT ASSIGNMENT:
Each
student will be required to write a research and development product
proposal. The proposal should
include a cover page, title, justification, rationale and significance or
expected outcome of the proposed products, list of ingredients, equipment
needed and marketing plan. This
proposal is due on April 16 by 5:00 p.m.
After developing the project outline you will then make the proposed product
during the April 21 lab. Each
product will be discussed and individually evaluated on April 29.
EXAMINATION
AND RESEARCH PROJECT SCHEDULE AND GRADING:
Item |
Worth |
Date Given |
Date Due |
Examination I |
100 |
February 2 |
February 6 |
Examination II |
100 |
February 28 |
February 28 |
Examination III |
100 |
April 6 |
April 6 |
Final Examination |
100 |
May 2 |
May 2 |
Laboratory Quizzes |
100 |
Unannounced |
--- |
Research Project Outline |
100 |
January 10 |
April 14 |
Research Project Evaluation |
100 |
January 10 |
April 27 |
TOTAL
|
700 points |
|
|
Grades will be assigned as follows: 90.0% and above = A; 80.0 to 89.9% = B; 70.0 to 79.9% = C; 60 to 69.9% = D; less than 60.0% = F.
ANIMAL SCIENCE
4333
Meat Processing
Course Outline
- 2006
|
Date |
Theory |
Laboratory |
|
January 10 |
Introduction |
Safety/Tour |
|
12 |
Non-Meat Ingredients |
|
|
17 |
Non-Meat Ingredients |
Ingredients/Analyses |
|
19 |
Labeling |
|
|
24 |
Fresh Sausage Technology |
Fresh Sausage |
|
26 |
Fresh Sausage |
|
|
31 |
Restructured Technology |
Restructured Products |
|
February 2 |
EXAMINATION
I |
|
|
7 |
Curing Technology |
Deli Products |
|
9 |
Massaging/Tumbling |
|
|
14 |
Curing |
Cured Primals |
|
16 |
Meat Chemistry |
|
|
21 |
Raw Material Selection |
Field Trip (1) |
|
23 |
Coarse Ground Sausage |
|
|
28 |
EXAMINATION
II |
Cured Sausages |
|
March 2 |
Fermented Sausages |
|
|
7 |
Fermentation |
Field Trip (2) |
|
9 |
Thermal Processing |
|
|
Spring Break
- March 11-19 |
||
|
21 |
Drying |
Fermented Sausages |
|
23 |
Emulsion Technology |
|
|
28 |
Emulsion Discussion |
Emulsified Products |
|
30 |
Emulsion Overview |
|
|
April 4 |
Non-Specific Loaves |
Dried Products |
|
6 |
Examination
III |
|
|
11 |
Liver Sausages |
Oklahoma Restaurant Association Show |
|
13 |
Pre-Blending |
|
|
18 |
Pre-Cooking |
R & D Lab |
|
20 |
Poultry Products |
|
|
25 |
Product Defects |
Product Sampling |
|
27 |
Product Defects |
|
Finals Week, May 1 - 5 |
||
|
Animal
Science 4333 Final, Tuesday, May 2 (8:00 a.m.) |
||