NUFS 404 WINTER 2014 Muscle Food Science and Technology UNIVERSITY OF ALBERTA Department of Agricultural, Food and Nutritional Science Instructor: Dr. Mirko Betti Room: 603 General Services Building Office Phone: 780 248 1598 E-mail: mirko.betti@ales.ualberta.ca
NUFS 404 Muscle Food Science and Technology Instructor: Mirko Betti Phone: 780 248 1598 Fax: 780 492 6739 E-mail: Mirko.Betti@ales.ualberta.ca Office: 603 General Service Building Department of Agricultural, Food and Nutritional Science Departmental Office: 4-10 Agriculture Forestry Centre Class Location: Ag/For Center 1-13 1. Course Outcomes The course focuses on biological, chemical, biochemical and technological aspects of the processing of muscle food (meat, poultry and fish). The objectives of the course are: Have a basic understanding of muscle food biochemistry and chemistry; Have a basic understanding of processing of muscle foods; Have an understanding of some of the major problems that occur in muscle food products and potential solutions to solve them; Have a basic understanding on the most recent advanced technologies used in muscle food processing; Be aware of the terminology, meats, equipments, additives and legislation associated with muscle processing; Development of personal and transferable skills (especially practical and report writing skills). 2. Mark Distribution NUFS 404 I Midterm Exam 20 % II Midterm Exam 20 % Laboratory Report 20 % Final Exam 40 % Laboratory Research and Report*: Students will be divided into groups (3-4 members) and select the topics for their laboratory study. In small teams you will conduct an original research pertaining to chosen topic. The results of the study should be organized in a formal report. This report should be typed using font 12 in Times New Roman or Arial in size 11. Please use APA style for in-text-citations and end-text references (https://owl.english.purdue.edu/media/pdf/20110928111055_949.pdf).
The report should be no less than 5 double-spaced pages, excluding the cover page, list of references, tables, figures or illustrations. Please organize the research report into the following sections: Research project topics: Cover page (Title, Students names, Course name and Date) Abstract (~150 words) Keywords Introduction Materials and Methods Results and Discussion Conclusions Reference list Project 1. Protein isolation from oily (salmon/herring) fish muscle by ph-shifting process. Project 2. Protein isolation from white (cod/haddock/hake/pollock) fish muscle by ph-shifting process. Project 3. Protein isolation from dark (thigh) chicken muscle by ph-shifting process. Project 4. Protein isolation from white (breast) chicken muscle by ph-shifting process. The laboratory will take place on Mondays starting at 2.30 pm (please refer to the lab. lectures schedule at the end of this syllabus). During this time each group will perform the acid and alkaline versions of the ph-shifting process. Extracted material will be analyzed for color and cooking loss. SDS-PAGE and Texture Profile Analyses will also be tested. Detailed description on the work to be performed will be provided by the instructor. *Please notify the instructor about the members of the group (also choose a group leader to keep any related correspondence) and preferred topic of laboratory project on January 22 by 4.30 pm. The results of group research organized in the report should be submitted to the instructor on April 9 by 4.30 pm. Exams: Each exam will focus on the material covered in the lectures and readings for the appropriate section of the course. The final exam will be cumulative because information from previous sections will be required to give a complete answer. However, midterm exams will focus on the sections indicated in the course outline. Two midterm exams will consist of multiple choice and short answer. The final exam will include descriptive and situational questions. Required Course Text: Course notes and handouts Readings will be assigned and will be available via eclass.
Information in the readings and course notes will NOT necessarily be covered in the lectures or the laboratory sessions of the course but it is expected that students will know this information for answering questions in the midterm and final examinations. All students at the University of Alberta are subject to the Code of Student Behaviour, as outlined at http://www.ualberta.ca/~unisecr/policy/sec30.html. Please familiarize yourself with it and ensure that you do not participate in any inappropriate behaviour as defined by the Code. Key components of the code include the following statements: 30.3.2(1) Plagiarism: No Student shall submit the words, ideas, images or data of another person as the Student s own in any academic writing, essay, thesis, project, assignment, presentation or poster in a course or program of study. 30.3.2(2) c No Student shall represent another s substantial editorial or compositional assistance on an assignment as the Student s own work. 3. On-Line Coursework using eclass eclass or personal web site will be used for communication with students. To enter the NUFS 404 web site, click on the course link on eclass Course Overview. You should be able to find a list of courses, including NUFS 404 Meat and meat products. Feedback: Please provide the instructor and TA with feedback as to how you would like to see the course run more effectively. All messages in the discussion titled Feedback will be posted anonymously. 4. Course Outline The following course outline summarizes the lectures that will be given in the course, the appropriate section of the class notes should be read prior to each lecture. The schedule for exercises and examinations, and due dates for seminars are shown in bold type. The course will be divided in four main parts: PART 1: APPLIED MUSCLE BIOLOGY Muscle proteins: chemical structure and functions Biochemical, chemical, and physical aspects of muscle conversion to meat Muscle lipids: composition and oxidation PART 2: MUSCLE FOOD PROCESSING Functionality of muscle proteins (water holding capacity, emulsification capacity and stability, foaming properties and gelation) Comminuted and emulsified meat products Fundamentals of meat curing technology (ham production) Fundamentals of meat marination technology Battered and breaded meat and fish products
Week 3 Week 2 Week 1 Non meat ingredients used in meat processing (NaCl, binders, fillers, colorants, flavoring agents, spices, smoking agents, antioxidants) Fish and meat protein isolation (surimi and ph-shifting technologies) Freeze-denaturation of meat proteins and cryoprotection PART 3: MUSCLE FOOD HYGIENE PART 4 ADVANCED TECHNOLOGIES FOR MUSCLE FOOD PROCESSING Application of high hydrostatic pressure to meat and meat processing New approaches for the development of functional meat products PART 5: MEAT, POULTRY AND FISH BY-PRODUCTS UTILIZATION Rendering process Gelatin production Glycosoaminoglycans (GAG) extraction from animal and fish biomass PART 6: NUTRITIONAL VALUE OF MEAT PART 7: SUSTAINABILITY OF MEAT PRODUCTION Importance and costs associated with animal protein TENTATIVE PROGRAMMING (class lectures) Lecture schedule Date Topic 1. APPLIED MUSCLE BIOLOGY 1 Jan 6 Course presentation 2 Jan 8 Muscle proteins: chemical structure and functions 3 Jan 10 Muscle proteins: chemical structure and functions 4 Jan 13 Muscle proteins: chemical structure and functions 5 Jan 15 Biochemical, chemical, and physical aspects of muscle conversion to meat 6 Jan 17 Biochemical, chemical, and physical aspects of muscle conversion to meat 7 Jan 20 Biochemical, chemical, and physical aspects of muscle conversion to meat 8 Jan 22 Muscle food lipids: composition Deadline to inform the topic of laboratory research 9 Jan 24 Muscle food lipids: oxidation 2. MUSCLE FOOD PROCESSING
Week 12 Week 11 Week 10 Week 9 Week 8 Week 7 Week 6 Week 5 Week 4 10 Jan 27 11 Jan 29 Jan 31 Functionality of muscle proteins (water holding capacity, emulsification capacity and stability, foaming properties and gelation) Functionality of muscle proteins (water holding capacity, emulsification capacity and stability, foaming properties and gelation) I MIDTERM EXAM (45 minutes) 12 Feb 3 Flavor of meat products 13 Feb 5 Non meat ingredients (NaCl, binders, fillers, colorants, flavoring agents, spices, smoking agents, antioxidants) 14 Feb 7 Non meat ingredients (NaCl, binders, fillers, colorants, flavoring agents, spices, smoking agents, antioxidants) 15 Feb 10 Comminuted and emulsified meat products 16 Feb 12 Comminuted and emulsified meat products 17 Feb 14 Fermented meat products Feb 17 Feb 19 Feb 21 Statutory provincial holiday no class Reading Week no class Reading Week no class 18 Feb 24 Fermented meat products (meat starters) 19 Feb 26 Fundamentals of meat marination technology (Dr. Z. Pietrasik) 20 Feb 28 Fundamentals of meat marination technology (Dr. Z. Pietrasik) 21 Mar 3 Battered and breaded meat and fish products 22 Mar 5 Battered and breaded meat and fish products 23 Mar 7 Surimi technology (Y. Hrynets, PhD candidate) 24 Mar 10 Fish and meat protein isolate (isoelectric solubilization/precipitation technology)(y. Hrynets, PhD candidate) 25 Mar 12 Freeze-denaturation of meat proteins and cryoprotection Mar 14 II MIDTERM EXAM (45 minutes) 3. MEAT HYGIENE 26 Mar 17 Meat Microbiology (Dr. M. Gaenzle) 27 Mar 19 Meat Microbiology (Dr. M. Gaenzle) 4. ADVANCED TECHNOLOGIES FOR MUSCLE FOOD PROCESSING 28 Mar 21 Application of high hydrostatic pressure to meat and meat processing 29 Mar 24 New approaches for the development of functional meat products 5. MEAT, POULTRY AND FISH BY-PRODUCTS 30 Mar 26 Rendering process (Dr. Z. Khiari) 31 Mar 28 Gelatin production
Week 14 Week 13 32 Mar 31 Glycosoaminoglycans (GAG) extraction from animal and fish biomass 6. NUTRITIONAL VALUE OF MEAT 33 Apr 2 The micronutrients in meat 7. SUSTAINABILITY OF MEAT PRODUCTION 34 Apr 4 Should we eat meat? 35 Apr 7 GRADUATE STUDENT PRESENTATIONS (20 minutes per student) 36 Apr 9 GRADUATE STUDENT PRESENTATIONS (20 minutes per student) Deadline to submit the laboratory research report April (TBD) FINAL EXAM (120 minutes) TENTATIVE PROGRAMMING (laboratory lectures) Laboratory Date lecture 1 Jan 27 2 Feb 3 3 Feb 10 4 Feb 24 5 Mar 3 6 Mar 10 7 Mar 17 8 Mar 24 Topic As related to group research project