139. ROBERT G. KAUF'FMAN, Gross Muscle Anatomy of Ovine and Porcine, The Meat Quality Machine.

Transcription

1 138. P R O S P E C T S OF R E P R O D U C I N G U S E F U L T R A N S P A R E N C I E S DONALD KROPF The Committee on Visual Aids Exhibits and Teaching Aids i s a t tempting t o f i n d o u t t h e e x t e n t of use of t h e overhead p r o j e c t o r and t r a n s parencies, and also attempting t o determine how t h i s committee can b e s t serve meat science teaching across t h e country. A survey form was s e n t t o colleagues who a r e a c t i v e l y involved i n meat science teaching a c r o s s t h e country and a l s o t o scme who a r e i n i n d u s t r y and may have use f o r t h i s v i s u a l a i d. One hundred and twelve questionnaires were s e n t o u t and 54 r e p l i e s were received. Several of t h e s e were j o i n t r e p l i e s so about h a l f of our group was represented i n t h i s survey. The f i r s t question asked was, "DO you use t h e overhead p r o j e c t o r and transparencies i n meat science courses a t your i n s t i t u t i o n? " Forty-two people indicated yes and 1 2 i n d i c a t e d no. Several who now use t h e overhead p r o j e c t o r i n d i c a t e d only a l i m i t e d use of it, while s e v e r a l people indicated t h a t they used it i n each one of t h e i r l e c t u r e s. There was a wide range of r e a c t i o n t o t h e use of t h e overhead p r o j e c t o r although most people were favorable t o i t s use. One r e a c t i o n from a f i n e colleague of mine was, "The overhead p r o j e c t o r i s t h e most over s o l d piece of equipment a v a i l a b l e today.'' This statement should be f o o d o r o u g h t and i n d i c a t e s t h a t t h i s teaching a i d can be abused. Another i n d i v i d u a l s t a t e d t h a t t h e a r c h i t e c t designing t h e i r new animal science building i n s i s t e d on closed c i r c u i t t e l e v i s i o n, b u t t h e r e might not be enough money f o r overhead p r o j e c t o r s. Another i n d i v i d u a l indicated a use of 35 millimeter s l i d e s s i n c e he f e l t t h e reproduction was b e t t e r. The p o i n t was made by Charley Adams two years ago t h a t t h e usefulness of overhead transparencies i s that one can superimgose writing on top of t h e transparencies, b u t t h i s i s d i f f i c u l t o r impossible when using t h e 2x2 s l i d e s. Evidently t h e most common use of transparencies i s f o r t a b l e s of data o r o u t l i n e s of m a t e r i a l made by t h e wax p e n c i l. Several i n d i v i d u a l s a l s o indicated t h a t t h e i r only use w a s of thermofaxed copies of t h e mater i a l from t e x t books o r research papers. I n t e r e s t i n t h e overhead p r o j e c t o r has increased tremendously a f t e r t h e r e p o r t by C. H. Adams two years ago a t t h e Reciprocal Meat Conference. He s e n t questionnaires t o 45 people; g o t 34 r e p l i e s and only 14 i n s t i t u t i o n s were using t h e overhead projector a t t h a t time i n meat science teaching. A good b i t of t h e increased i n t e r e s t may be a t t r i b u t e d t o Charley's f i n e p r e s e n t a t i c n, and a l s o possibly t o e x c e l l e n t on-campus demons t r a t i o n s by r e p r e s e n t a t i v e s of companies such as t h e 3 M Company. The second question asked w a s regarding t h e source of transparenc i e s. Only 5 i n s t i t u t i o n s a r e using transparencies made up by commercial firms. The two commercial firms t h a t were l i s t e d a s sources of overhead transparencies were NASCO, F t. Atkinson, Wisconsin, and Hadden Films Inc., 614 S. 5 t h S t r e e t, L o u i s v i l l e, Kentucky. NASCO o f f e r s f o r s a l e a v a r i e t y of transparencies most which w i l l be u s e f u l t o teaching of vocational

2 139. agriculture, general science, and botany in high schools. However, they have some which night be of interest to us, including one, common cuts of pork carcass (priced at $6.75 for a base and 4 overlays), common cuts of beef carcass (priced at $6.75 for a base and 4 overlays), cell division (priced at $8.00 for a base plus 8 overlays), the cell (priced at $5.35 for a base and 4 overlays), the structure of DNA (priced at $8.75 for a base and 8 overlays), muscle action (priced at $2.75 for a base plus 2 overlays), and the nerve impulse (priced at $5.45 for a base plus 4 overlays). This cost seems rather high. They offer transparencies which consist of the base only with no overlays at a cost of $1.25. I have also been in touch with representatives of the 3M Company, St. Paul, Minnesota. They are willing to look over and submit bids on visual material which they would make into transparencies. The cost, of course, would depend on how much art work needs to be done by the 3M people, the number of transparencies reproduced and the complexity of the transparencies. A local representative of 3M Company in Topeka, Kansas, indicated that he would reproduce simple base transparencies in quantities of 20 for roughly $2.00 each. This figure should not be held as a binding figure on his part however. Thirty-nine faculty people indicated that they made some or all of their own transparencies. Eight indicated that transparencies were made up by graduate students or by student undergraduate assistants, and 23 indicated that a photo lab or some other service department on campus was preparing some or all of their transparencies. I am not aware of costs on other campuses, but our photo lab at Kansas State University indicated that black and white transparencies would cost $2.00 each plus a photographic charge if the pictures were taken by their people. They also indicated that the cost of a colored 8 x 10 inch transparency would be $11.00 for the transparency plus $7.50 for the colored negative or a total of $ I am sure the charges for this service vary considerably from campus to campus. Twenty-one of our colleagues indicated a willingness to have their transparencies reproduced for other members of the Meat Science Association or anyone else desiring them. Several of these were extremely modest about the general usefulness of their transparencies. Available titles of transparencies which could be reproduced ranged as follows: ROBERT G. KAUF'FMAN, Gross Muscle Anatomy of Ovine and Porcine, The Meat Quality Machine. ROBERT HENRICKSON, Histology of Muscle Fiber', Sarcomere, Fat Deposits, Muscle Structure, Skeletal Outlines, The Rib Eye Showing Yfrbling and Texture, and Effect of Freezing on Fiber Structure. BOB RUST, Heretability Estimates of Carcass and Other Traits, Measuring Length and Ehck Fat on Pork Carcasses, and the McKenzie Report on Retail Food Store Meat Department Margins and Profits. MAX JUDGE, mscle and Skeleton of Beef, Pork, Lamp, and Chicken in the Standing Position. JOHN SINK, The Kosher Stamp; Release, Storage and Utilization of Energy in hscle; Oxidation of Glucose, Krebs Cycle, Cytochrome System;

3 140. Glycolysis (Anaerobic - I n Muscle) ; k l e c u l a r S t r u c t u r e of Glucose, Fructose, Ribose, Deoxribose; Molecular Structure of Amino Acids, h l e c u l a r S t r u c t u r e of Organic Bases; hblecular S t r u c t u r e of Nucleotides; Molecular S t r u c t u r e of Nucleic Acids; hblecular Structure of Lipids; Changes Occurring i n Muscle During a Single Twitch; Spectrum of Electro-magnetic Radiation; and Atomic and b l e c u l a r Structure of Hz,CHq, NH3MzO. Reading t h e Planimeter; Sarcomere (Relaxation t o Contraction) ; Chop Sausage Properly; Wholebody Counter; Sonoray; L i f e Begins a t 40; Muscle Fiber; Gross m s c l e S t r u c t u r e. Forty individuals indicated t h a t they would be w i l l i n g t o pay 1 t o 2 d o l l a r s f o r simple transparencies, and up t o $4 f o r multiple overlay transparencies. Thirteen indicated they would be w i l l i n g t o pay from 2 t o 4 d o l l a r s f o r simple transparencies which might be u s e f u l t o them, and up t o $8.00 f o r multiple overlay transparencies. Three people indicated that they would not be i n t e r e s t e d i n purchasing transparencies which had been planned by the Visual Aids Committee and prepared by a commercial s u p p l i e r. Lastly, people surveyed were asked t o l i s t t i t l e s of s u b j e c t s of some transparencies that they would l i k e t o see prepared f o r t h e i r meat science teaching work. A l i s t o f them follows: ANIMAL EVALUATION Use of $0 i n Animal Evaluation Carcass R e t a i l Cut-Out Forms Use of t h e Sonoray Body Composition by Dilution Techniques S p e c i f i c Gravity ANIMAL PRODUCTION H e r e t a b i l i t y Estimates of Carcass and Production T r a i t s of Swine ( C a t t l e Sheep) Causes of Bruise Losses Causes of Hide Damage BASIC SKILLS Reading t h e Planimeter Measuring Length and Backfat on Pork Carcasses Carcass Measurements f o r C a t t l e and Sheep Cutting Procedures Using the Backfat Probe Eviscerating Beef, Lamb, and Pork BIOCHEMISTRY Post lvlortem Changes i n Muscle Biochemical Pathways of Synthesis of Proteins, Glycogen, Lipids, Etc. Sequence of Biochemical Changes Ouring Rigor Muscle Contraction and Relaxation Chemistry Chemical S t r u c t u r e o f Woglobin F a t Oxidation Sequence o f Reactions in Cured Meat Color Formation E f f e c t of Ultimate Muscle ph on S t r u c t u r e, Physical and Chemical -

4 141. CHARACTERISTICS COLOR COOKING GRADING Chemical Composition of Meat Meat Pigments (Fresh and Cured) Absorption Spectra of Meat Pigments Color Changes with Light, Temperature, and Contamination Variables Summary of Cooking Recommendations Summary of ha1 Grading Quality-Conformation Relationships Vaturi ty kralua t ion GROSS STRUCTURE OF MEAT ANIMAL Skeleton of Beef, Lamb and Pork Location of Endocrine Glands Species Differences in Musculature and Fat Deposition HISTOLOGY AND ULTRA STRUCTURE Histological Structure of Skeletal, Cardiac and Smooth Muscle Ultra Structure of Muscle Nscle Action (Sliding Filament Theory) Collagen Structure Effect of Various Enzyme6 on Muscle Structure Effect of Cooking on Muscle Histology Effect of Aging on Muscle Histology MICROBIOLOGY Micro-Organisms Found In Meat and Meat Products Effects of Packaging, Temperature and Sanitation on Growth of Micro-Organisms PACKIKG BUSINESS Packing plant layout and design Administrative Organization of Meat Packing Companies Sources of Income and Expenditures in Meat Companies Outline of Quality Control Program Organization of Livestock and Meat Distribution System in U.S.A. Plant Flow Chart and Production Sequence

5 142. PROCESSING Sausage Emulsion S t r u c t u r e Inspect ion Procedures Curing and Smoking of Meat Products RETAILING Procedures and Examples of Cutting Tests Common Cuts of Beef, Pork and Lamb Mechanics of Pricing R e t a i l Cuts Merchandising P r i n c i p l e s MISCELLANEOUS N u t r i t i v e Value of Meat and Meat Products Sources and Uses of By-products L i f e Cycle o f T r i c h i n e l l a S p i r a l i s Per Capita Meat Consumption ADDITIONAL CCIMMERC IAL SOLRCES OF W-NSPARENCIES 1. Faust S c i e n t i f i c Supply Company, 5108 Gordon Avenue, Madison, Wisconsin Subjects supplied : A. Comparison of Light & Electron Microscopes 5 transparencies $5.75 t o t a l c o s t 2. B. The Cell 5 transparencies $5.75 t o t a l c o s t C. Synthesis Pathways (glucose) 5 transparencies $5.75 t o t a l c o s t D. C e l l u l a r Respiration 4 transparencies $4.75 t o t a l c o s t F. Electron Micrographs a v a i l a b l e a s 10" x 12" $1.50 ( F l i g h t muscle housefly). - Wards Natural Science E s t. Inc., P. 0. Box 1712, Rochester, New York Subjects supplied (also supply d i t t o masters) : A. The C e l l B. Genetics C. DNA

6 143. SOURCES OF OTRER VISUAL AIDS 1. Turtox Products, General Biological Supply House Inc., 8200 S. Rape Avenue, Chicago, Illinois (Slides, Pictures, Charts, Live and Preserved Materials, and bdels of biological material, including Trichinella spiralis slides). 2. Encyclopedia Britannica Films, Inc., 1150 Wilmette Avenue, Wilmette, Illinois. Biology and Chemistry for all Educational $60 to $ body Institute of Science, Educational Film Division, Santa hbnica Blvd., Los Angeles, California Biology for all Educational $ DON KTNSWN: The next speaker on our program is Dr. Kenneth L. Turk formerly head of the Animal Science Department at Cornell University and presently International Agricultural Development Chairman, Director at Cornell University. Again, the biographical sketches are available at the rear of the room in the event that you didn't obtain one and it gives me great pleasure to present to you at this time Dr. Turk speaking on the topic of "Foreign Assignment Opportunities in the Meat Industry. Dr. Turk. #############