Animal Sciences 555'02 Meat Processing

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Animal Sciences 555.02Meat Processing

• Lynn Knipe
• The Ohio State University

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Introduction to 555.02

• Instructor Dr. Lynn Knipe
• 122 Animal Sciences Building
• 292-4877
• knipe.1_at_osu.edu
• Office hours When door is open, but prefer
  that you call or e-mail ahead.
• Teaching Assistant
• Mary Kay Folk 247-7135
• folk.13_at_osu.edu

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• Website for 555.02
• http//www.ag.ohio-state.edu/meatsci/as55502.html
  
• Experimental web-based course
• Check your e-mail regularly!
• No required text, but good references include
• Principles of Meat Science, Judge, et al.
• Meat Product Technology, Ranken

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555.02 Objectives

• This course is designed to assist students in
  making decisions recommendations regarding
• product formulations
• optimal processing methods
• technical problem solving (trouble shooting)

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555.02 Grading

• Lab reports
• 10 _at_ 10 pts. each 100 pts.
• Quizzes - 5 _at_ 10 pts. each 50 pts.
• Product Developt Project - 100 pts.
• Midterms 2 _at_ 100 pts. 200 pts.
• Final Exam - 1/3 comprehensive, 150 pts.
• Adopt a Plant Project 50 pts.
• Presentations (extra points)50 pts. total
• Total points 700

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History of Meat Processing

• Sausage - first product
• Homers Odyssey - 9th Century B.C.
• Greek writers - Salami
• Salamis, e. coast of Cyprus

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History (Contd)

• Latin salsus - salted meat
• pork, white pine nuts, cumin seed, bay leaves,
  black pepper
• extravagant excesses of wild festivals in
  early Christian era both were banned
• Bologna
• monks in monasteries crushed pork in mortars

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History (Contd)

• European influence
• frankfurters Frankfort, Germany
• wieners Vienna, Austria
• bologna - Bologna, Italy
• braunschweiger Brunswick, Germany
• Genoa salami Genoa, Italy
• Corned Beef old Norse word Korn, granular
  salt used to cure

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History (Contd)

• North American influence
• Hot dog hamburger (in buns)
• Jerky - Native Americans
• xarqui Brazilian Indians
• charqui (pronounced sharky) Incas in Chile
  and Peru
• Pemmican Sioux and Cree Indians
• Lebanon bologna, PA

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Product Development Natural Climate

• Italy and southern France
• dry sausage (warmer climate)
• Mid-Europe
• fresh sausage (cooler climate)
• N. Europe (e.g., Germany)
• smoked/cooked products semi-dry products
  (summer sausage)