Comminuted Meat Products

DURATION:
5 hrs a week (2 lecture, 3 lab)
ID:
ANSC 132
CREDIT:
3 units

Categories

Undergraduate

ANSC 132

Pre-requisite: CHEM 17, ANSC 1 or COI

Co-requisite: None

Credit: 3 units

Offered: Sem 1 and Sem 2

Description: Muscle structure, chemical composition and physic-chemical properties of meat, the conversion of muscle to meat, and processing of comminuted meat products

Course Outcomes:

  • Know the meat’s structure, chemical composition and physic-chemical properties
  • Understand biochemical processes involve in the conversion of muscle into meat and their contribution to the final quality of meat and meat products
  • Understand ante-mortem and post-mortem factors affecting quality of meat and meat products
  • Explain the interrelationships among the meat components and their effects on the quality of products
  • Perform the analysis of proximate composition, physic-chemical and processing properties of meat
  • Discuss the principles and technologies involved in processing comminuted meat products
  • Process and produce emulsion, flaked, ground and fermented meat products
  • Evaluate alternative methods of processing comminuted meat products