Animal Sciences 550 Meat Processing

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Animal Sciences 550Meat Processing

• Lynn Knipe
• The Ohio State University

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Introduction to 550

• 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 Assistants Kristy Franklin-Hill
  Mary Kay Folk 688-5696

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• Course Outcomes See attachment
  C\WINDOWS\Desktop\AnSci550\550-00-HO's.doc
• Website for 550
• http//www.ag.ohio-state.edu/meatsci/as550.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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550 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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550 Grading

• Miscellaneous (lab) reports
• 10 _at_ 10 pts. each 100 pts.
• Quizzes
• 5 _at_ 10 pts. each 50 pts.
• Product Development Project
• present at Product Show - 100 pts.
• Midterms 2 _at_ 100 pts. 200 pts.
• Final Exam - 1/3 comprehensive, 150 pts.
• Extra presentations 5 pts. ea.25 pts.
• Total points 600

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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,
  bl. pepper
• extravagant excesses of wild festivals - early
  Christian era both were banned
• Bologna
• monks in monasteries crushed pork in mortars

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History (Contd)

• European influence
• frankfurters Frankfurt, Germany
• wieners Vienna, Austria
• bologna - Bologna, Italy
• North American influence
• Hot dog hamburger (in buns)
• Jerky - Native Americans
• Lebanon bologna, PA

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Product Development Natural Climate

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