MVI274 Muscle Food- Science and Technology
Showing course contents for the educational year 2021 - 2022 .
Course responsible: Bjørg Tordis Egelandsdal
Teachers: Daniel Münch, Hilde Raanaas Kolstad
ECTS credits: 10
Faculty: Faculty of Chemistry, Biotechnology and Food Science
Teaching language: EN, NO
Limits of class size:
If the course becomes 100 % digital, there is no upper limit.
Teaching exam periods:
The course is taught in the spring parallel. The exam is in May.
Course frequency: Annually
First time: Study year 2015-2016
An intial introduction to Norway's prerequisites for producing different types of muscle food and how this is related to Norway's suitability to contribute to the great global challenge of obtaining protein-rich food in a sustainable way. Muscle structure and conversion of muscle to meat are then explained. Relevant exercises are being set up that illustrate this. Then the course goes through traditional and modern qualities for muscle food. These will be eating quality, but also newer "qualities" such as health/nutrition, good animal welfare and low environmental impact.
- The structure of the muscle and its proteins in myofibrils and in connective tissue, and in pigment proteins (myoglobin, hemoglobin, astaxantins) will be described.
- The growth and development of muscle plus fiber type composition is included.
- Generally about the composition of the meat.
- Muscle foods in the diet and their healthiness.
- Important proteolytic and lipolytic enzymes are included.
- Primary cooling and its effect on meat quality are discussed.
- Common technologies (cooling storage, freezing, thawing and heat treatment) and importance for eating quality and economics are lectured.
- Lipid and protein oxidation.
- Biomarkers of stress and welfare are introduced before biochemical changes during the actual slaughter process. Animal welfare labelling.
- Meat production and sustainability in a life cycle and local perspective.
The course contains mandatory exercises and possibly an 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. In introduction into the most discussed aspects regarding muscle/meat food production: healthyness, aninal welfare and environmental impact.
The student will be able to carry out the most common analysis of meat and fish quality.
The course will strengthen the general knowledge regarding report writing, processing of data and laboratory skills.
The course consists of 50-60 hrs lectures and 15-25 hrs of laboratory practicals.
One office or digital 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. Various articles and book chapters. Uploaded to Canvas.
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 %. ( lab reports are compulsory)
Organized education 100 hrs, reports and projects 100 hrs. Selfstudy 50 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:
Four to six hours lectures / practicals per week. Some practicals last longer than two hrs.
A digital lab teaching system has been established. If used, the "practical " lab time is shortened (videos are used).
Practicals are partly in KBM's laboratories and possibly other places on campus. This will be announced in Canvas.
The course has reduced teacher capacity from 2020 and changes are therefore likely.
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: Letter grades