Dr.
Elisabeth Huff Lonergan
Office: 2278 Kildee Hall
Office Hours: Tue. 8:00-9:00
am, or by appointment
Phone: 294-9125
e-mail: elonerga@iastate.edu
Teaching Assistants:
Jay Wenther
214 Meat Laboratory
Phone:294-1548
e-mail: jay_wenther@hotmail.com
Jamie Dodge
2371 Kildee
Phone: 294-9226
e-mail: jld@iastate.edu
Course Description:
This course will deal primarily with the impact of muscle structure,
composition, rigor mortis, inspection, fabrication, handling, packaging
and cooking on the palatability, nutritional value, yields, market value,
and safety of fresh meat.
Student Outcomes/Course Objectives
After successfully completing this course students will be able to:
- understand of the relationship between muscle anatomy, muscle composition,
muscle structure, and the ultimate quality of meat
- troubleshoot problems related to fresh meat quality
- describe factors affecting safety and shelf-life of fresh meat products
- discuss the major issues currently facing the meat industry, both
domestically and internationally
Upon successful completion of this course the student will have an understanding
of the United States fresh meat industry and of the science and technology
of the production of minimally processed muscle foods.
| Syllabus | Class Notes |