MVI274 Muscle Food- Science and Technology
Showing course contents for the educational year 2015 - 2016 .
Course responsible: Bjørg Tordis Egelandsdal
Teachers: Ellen Skuterud, Anna Haug, Magny Sissel Skinlo Thomassen, Odd Ivar Lekang
ECTS credits: 10
Faculty: Department of Chemistry, Biotechnology and Food Science
Teaching language: EN, NO
Limits of class size:
Teaching exam periods:
The course runs during the spring paralell. Exam is in May.
Course frequency: <p>Annually</p><p><br/><br/></p>
First time: Study year 2015-2016
B-MAT ( Bachelorstudents- Food Science & Nutrition)
The course starts by presenting the fundamentals of muscle and the conversion of muscle into meat. There will also be focus on the larger technologies. There will be relevant practicals added to the theoretical topics.
The student will get a general introduction into Norway's production of animal foods; dominantly meat and fish. The importance of protein foods in our diet and consumer trends will be discussed. The structure of the muscle and its proteins will be elaborated. Important proteins like the myofibrillar proteins, connective tissue proteins and pigment proteins (myoglobin, hemoglobins, astaxanthins) will be detailed. Important proteolytic and lipolytic enzymes are included. Muscle growth and development plus fibre type composition are integrated. Meat composition in general.
Biomarkers of stress and welfare are introduced ahead of biochemical changes during the slaughtering process. The process of primary chilling and the effect of carcass quality is discussed. Evaporative losses and drip loss differences are explained.
The freezing and frozen storage process and its effect on quality of frozen stage is discussed, lipid and protein oxidation are integrated. The thawing process and thawing losses are lectured. Finally, the technology of heat treatment is presented.
Specific challenges regarding different species are included. Some important meat quality analysis will be introduced as laboratory exercises.
The course contains practicals, possible one excursion and one literature project.
The students will be trained to understand and explain the structure of meat and fish muscles. They should also be able to describe biochemical / physiological changes that take place from muscle to meat. The students should know how the four large technical processes changes the quality of meat and what type of quality parameters are mostly affected. The students will get a basic understanding of how the raw material quality varies and be able to use the knowledge to set up constraints in later product development projects/courses. The studentes will get familiar with the most common raw material quality analysis, so they can use these in later projects. The course will strengthen the students capacity forreport writing and data analysis.
The course contains 50-60 hrs lectures and 10-20 hrs of practicals, plus a possible literature project about a selcted topic.
One office hr per week. In addition, all teachers will be available via emails.
1. P.D. Warris " Meat Science- An Introductory Text" , CABI, 310 pages
2. Different articles about fish wll be uploaded on Fronter.
3. James and James: Meat Refrigeration (selected chapters)
The following of your previous text books are relevant: Owen Fennema's Food Chemistry and Belitz/Grosch/Schieberle's Food Chemistry.
If you are reading Meat Science later, you make consider buying: Meat Science and Application by YH Hui et al, CRC Press, 704 pages
Basic BSc courses in biochemistry and chemistry.
Practicals and reports.
Excursions if used.
Totally 300 hr: Organized education 100 hr, reports and projects 100 hr. Selfstudy 100 hr.
Special requirements in Science.
Reduction of credits:
5 credits reduction against HFX206. It is not possible to recieve credits for both MVI271 and MVI281 in addition to MVI274. MVI274 incorporates MVI271 and parts of MVI281.
Type of course:
Lectures 80 hr. Practicals approx 20 hr.
Practicals are partly in IKBM,s laboratories and possibly at Nofima.
An external examiner is used to mark the final written exam.
Allowed examination aids: Calculator handed out, no other aids
Examination details: Written exam: A - E / Ikke bestått