MVI274 Muscle Food- Science and Technology
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Showing course contents for the educational year starting in 2017 .
Course responsible: Bjørg Tordis Egelandsdal
Teachers: Daniel Münch, Ellen Skuterud, Anna Haug, Magny Sissel Skinlo Thomassen, Odd Ivar Lekang
ECTS credits: 10
Faculty: Faculty of Chemistry, Biotechnology and Food Science
Teaching language: EN, NO
Limits of class size:
Teaching exam periods:
The course is taught in the spring parallel. The exam is in May.
Course frequency: Annually
First time: 2015V
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 and possibly one excursion.
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 consists of 50-60 hrs lectures and 10-20 hrs of laboratory practicals.
One office hr per week. In addition, all teachers will be available via email (email@example.com).
1. P.D. Warris Meat Science- An Introductory Text, CABI, 310 pages.
2. Different articles about fish wll be uploaded on Canvas.
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 will study Meat Science in the future, you may consider buying: Meat Science and Application by YH Hui et al, CRC Press.
Basic BSc courses in biochemistry and chemistry.
Practicals and reports. Excursions (if used).
Final written exam, counts 100 %.
Organized education 100 hrs, reports and projects 100 hrs. Selfstudy 100 hrs.
Special requirements in Science.
Reduction of credits:
5 credits' reduction against HFX206. It is not possible to earn credits for both MVI271 and MVI281 in addition to MVI274. MVI274 incorporates MVI271 and parts of MVI281.
Type of course:
Six hours lectures / practicals per week. Some practicals last longer than two hrs.
Practicals are partly in KBM's laboratories and possibly at Nofima. This will be announced in Canvas.
An external examiner mark a minimum of 25 selected exam papers.
Allowed examination aids: B1 Calculator handed out, no other aids
Examination details: Written exam: A - E / Ikke bestått