Fresh Meats
Class Syllabus – Fall, 2001
Lecture: Tue., Thurs. 1:00, Room 108 Kildee Hall
Lab: Thurs. 8:00 – 10:00 am., Room 163 Meat Laboratory
Instructor: 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 Office: 214 Meat Laboratory Phone:294-1548 e-mail: jay_wenther@hotmail.com
: Jamie Dodge, Office:2371 Kildee, Phone: 294-9226, e-mail: jld@iastate.edu
Required Textbook: Aberle, E.D., Forrest, J.C., Gerrard, D.E. and Mills, E.W. 2001. Principles of Meat
Science, 4th ed. Kendall/Hunt Publishing Co. Dubuque, IA.
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.
Grading:
Laboratory
100 pts.
Lab Quizzes
100 pts.
200 pts.
400 pts and Assignments
1 Lab Practical
Project Report
Total Lab Points
Lecture
100 pts. First Lecture Exam
100 pts. Second Lecture Exam
200 pts. Final Lecture/Lab Exam
400 pts Total Lecture Points
Total Points Possible (Lecture + Lab) = 800
The two hourly exams may be taken early only if arranged with the instructor well in advance, no exams will be taken late. Lecture exams will consist of material from lectures, class handouts, and the reading assignments. The lab practicals will cover the lab reading assignments, handouts, and topics covered in lab.
Grade Assignments
Unless otherwise noted in class, grades will be assigned on the following scale:
A = 93-100 % B+ = 85 – 88 % C+ = 75 – 78 % D+ = 65 – 68 %
A- = 89– 92 %. B = 82 – 84 % C = 72 – 74 % D = 62 – 64 %
B- = 79 – 81 %.
C- = 69 – 71 % D- = 59 – 61 %
F = < 58 %

Date
L
S
R
A
– F
2001
Topic
Aug. 28 Introduction to the class
Aug. 30 Animal Tissues and Muscle Growth
Reading Assignment
POMS Ch 1 & Ch 3
POMS Ch. 3
Sept. 4
Sept. 6
Muscle Growth
Muscle Growth
Sept. 11 Adipose Tissue
Sept. 13 Muscle Composition and Types
Sept. 18 Muscle Composition, Microstructure, and Contraction
Sept. 20 Muscle Structure and Contraction
Sept. 25 Muscle Contraction and Relaxation
Sept. 27 No class- Tour Premium Standarrd Farms
Oct. 2
Oct. 4
Muscle Contraction and Relaxation
Conversion of Muscle to Meat
Oct. 9 Exam 1 (Aug 28-Oct.2)
Oct. 11 Conversion of Muscle to Meat
Oct. 16 Fresh Meat Properties and Meat Quality
Oct. 18 Fresh Meat Properties and Meat Quality
Oct. 23 Fresh Meat Cookery and Palatability
Oct. 25 Fresh Meat Cookery and Palatability
Oct. 30 Fresh meat preservation - irradiation
POMS Ch. 3
POMS Ch. 3
POMS Ch. 3
POMS Ch. 2
POMS Ch. 2 and Ch. 4
POMS Ch. 4
POMS Ch. 4 www.psfarms.com
POMS Ch. 1-4
POMS Ch. 5
POMS Ch. 5
POMS Ch. 5 and Ch. 6
POMS Ch. 5 and Ch. 6
POMS Ch. 5 and Ch. 6
POMS Ch. 12
POMS Ch. 12
POMS Ch. 8
Nov. 1
Nov. 6
Nov. 8
Oxidative Processes in Meat
Exam II (Oct 4-Oct 30)
Meat Microbiology
Nov. 13 Meat Microbiology and Preservation and Storage
Nov 15 Project presentations
Nov. 27 New Developments in Fresh Meat Products
Nov. 29 New Developments in Fresh Meat Products
Dec. 4 HACCP
Dec. 6 HACCP
Dec. 11 Meat By-Products
Dec. 13 Meat in the Diet
Dec.20
12-2 pm
Comprehensive Final Exam.
POMS Ch. 8
POMS Ch. 5, 6, and 12
POMS Ch. 8
POMS Ch. 8 & 9
POMS Ch. 8
POMS Ch. 7
POMS Ch. 7
POMS Ch. 14 and
Handouts
POMS Ch. 14 and
Handouts
POMS Ch. 16
POMS Ch. 13
Lecture & Lab Material
The reading assignments listed are from the textbook, Principles of Meat Science 4 th edition (POMS).
Reading assignments may also be handed out in lecture. There will be material from all reading assignments (both from the book and from handouts) on the exams that may or may not have been covered in lecture.

L
S
A
S
. 360 – F
2001
T
, 8:00
– 10:00
R
163 M
L
Date Topic
Aug 30 Orientation and tour
Sept 6 Pork Harvest and early postmortem metabolism
Sept. 13 Meat Color
Sept. 20 Muscle growth- Dr. Reecy
Sept 27 Premium Standard Farms Tour
Oct. 4 Project presentations (Updates)
Reading Assingment
POMS 83-86
POMS 112-115
POMS 45-51 http://www.psfarms.com
and handouts
Oct. 11 Japanese pork market
Oct. 18 Lab Midterm (Aug 30-Oct 11)
Oct 25 Meat Tenderness, cookery and flavor
Nov 1` Irradiation
Nov. 8 Project Presentations
Nov. 15 Project Presentations
Nov. 22 Thanksgiving break
Nov. 29 Enhanced pork manufacture
Dec 6 HACCP – Dr. Joe Cordray
Dec. 13 Evaluate enhanced pork
POMS Chapter 12
Handouts
POMS Chapter 14 (esp. pgs 266-272)
The reading assignments listed are from the textbook, Principles of Meat Science 4th edition (POMS).
Reading assignments will also be handed out in lab. Some laboratories may have assignments/lab reports.
Unless you are otherwise notified, lab reports/assingments are due at the beginning of the next lab (i.e. an
Aug 30 th assignment would be due at 8:00 am Sept. 6). Late reports will be subject to a 1/3 grade reduction.