PRESENT & FUTURE 123. i s a sausage lab i n which each c l a s s prepares a t least one emulsion type

Transcription

1 123. K A N S A S S T A T E U N I V E R S I T Y M E A T E D U C A T I O N PROGRAM PRESENT & FUTURE 0. H. K R O P F A l i s t of t h e Meat Courses c u r r e n t l y offered a t Kansas State University w i l l be included i n t h e conference proceedings. Our teaching r e s p o n s i b i l i t i e s extend i n t o the beginning course i n Animal Husbandry, s i n c e evaluation c l a s s e s of c a t t l e, sheep and hogs a r e slaughtered, and carcass information i s discussed by meat personnel. Our beginning meat l e c t u r e and l a b o r a t o r y are similar t o those taught a t o t h e r i n s t i t u t i o n s. One recent a d d i t i o n t o our meat lab course i s a sausage lab i n which each c l a s s prepares a t least one emulsion type sausage and s e v e r a l o t h e r v a r i e t i e s. This help6 students t o understand t h e p r i n c i p l e s of sausage manufacture and some of t h e associated problems. W e have r e c e n t l y added cookery labs i n which we t r y t o i l l u s t r a t e t h e d e s i r a b i l i t y of cooking less tender c u t s by moist heat. Shank c u t s are both simmered and b r o i l e d. Both e l a s t i c and collagenic connective t i s s u e a r e braised i n order t o show t h a t collagen i s broken down while e l a s t i n i s not. A l l students make guesses as t o percent cooking loss of a r o a s t. Eating i s a d e s i r a b l e p a r t of a cooking lab. An e f f o r t i s made t o acquaint students with lamb and with one o r s e v e r a l organ meats a s many have not t a s t e d these d e l i c a c i e s, but hold prejudices a g a i n s t them. An i n t e r e s t holder i n l i v e animal evaluation i s t o have a l l students c a l c u l a t e l i v e value by one o r s e v e r a l l i v e s t o c k buying techniques and then have an "auction." Actual l i v e value i s obtained and a l l students f i n d o u t if they l o s t o r made money. In t h e course " P r i n c i p l e s of Meat Evaluation," a l l methods c u r r e n t l y used i n comparing pork carcasses a r e used and carcasses placed by each method. This a f f o r d s an e x c e l l e n t opport u n i t y t o c r i t i c a l l y discuss current methods of carcass a p p r a i s a l. The course, "Animal Husbandry Problems,'' o f f e r s a r e a l challenge t o the i n s t r u c t o r and t h e s t u d e n t. This can be a means of i n t e r e s t i n g p o t e n t i a l graduate students i n research, and hopefully a problem should raise more questions than it answers. Recent problems completed i n Meat6 have included a comparison of weiners o f f e r e d f o r sale i n Manhattan s t o r e s, t h e development of v i s u a l aids f o r meats teaching (by a graduate student i n Ag Education), an evaluation of s e v e r a l buying systems f o r c a t t l e, hogs and sheep (by a young man who w i l l be a hog buyer f o r S w i f t and Company), and the e f f e c t of d i e t a r y i r o n i n hog r a t i o n s on c h o l e s t e r o l deposition i n t h e a o r t a. A good problem f o r a student who i s graduate m a t e r i a l should f a m i l i a r i z e him with some laboratory techniques (chemical, h i s t o l o g i c a l, e t c. ). He should c o l l e c t h i s own data and perform a s t a t i s t i c a l a n a l y s i s, i f needed. A l i s t of possible s p e c i a l problems f o r undergraduate students should be kept a t hand and added to a s ideas come t o mind.

2 ~~ ~~ 124. It is felt that our meats course work at Kansas State University is currently lacking a course at the senior-graduate level in which meat technology or science would be stressed. This past year a National Science Foundation Grant for Aid in Undergraduate Instructional Equipment was received. The major piece of equipment to be purchased is a freeze drying apparatus with cam temperature programming, and continuous recording of product weight and temperature. The NSF funds also will be used to obtain a microprojector, a cryostat and microscopes. Wre basic lab equipment such as an analytical balance, recorders, ph meters, a Kjeldahl apparatus, and a spectrophotometer will be purchased. Equipment for fast determination of moisture and fat will also be obtained. I have included a course outline and lesson plans in the appendix. These were sent in with the grant proposal and some of them may not be workable. However, I hope some may contain ideas that can be included in Meat Science Courses at other institutions. The most recent development in our Meat Education program is the approval of a graduate program in Food Science, so M.S. and Ph.D. degrees may be offered. This is a committee type program encompassing eight departments. While we may encounter many problems with this program, it represents progress for the Kansas State Meat Education Program as formerly we could offer only the M.S. degree. In closing I wish to give credit to D. L. Mackintosh whose work, preserverance and imagination have made the kat program a tremendous asset to Kansas State University. I want him to know that many of his ideas and techniques will be used at Khnsas State University and at other institutions for many years to come. I. Currently Offered Meat Courses APPENDM A.H. 250 Elements of Meat Processing 2 credits A lecture recitation course intended to emphasize the relationship between livestock production and the finished product, basic knowledge of meat and principles of various processing methods. Subject matter includes meat definition, consumption and composition; livestock buying, humane slaughter, inspection, rigor mortis, aging, preservation techniques, grades and grading, meat cookery, sausage, tenderizers, by-products, and promotional agencies. A.H. 260 Meat Proces s ing 1 credit This is a laboratory course that meets 3 hours weekly. covered includes : Material

3 Live Animal Evaluation of Beef, Lambs and Swine in terms of Grade, Dressing $, Wscling, Fat Thickness, and Value. Demonstration of Slaughter of Beef, Lambs, and Swine. 124-A Ante-Bbrtem and Post Partem Inspection Procedures : (explanation by a Federal Meat Inspector). Anatomy of the Digestive Tract of the Ruminant and the Mnogastric Animal. Mzscle and Eone Anatomy of the Yeat Animal Carcass. Carcass Breakdown into Wholesale and Retail Cuts and Ekpected Yields of the Cuts. Identification of Retail Cuts and proper cooking methods. Carcass Grading of Beef, Lamb, and Pork. Effect of Grade, Weight, and Class of Carcass on Edible Product Yield. Principles and Techniques of Meat Curing - Illustrate various methods of curing - Demnstrate color reaction - Discuss Federal regulations - curing problems. Packaging of Meat for the Freezer. Principles and Techniques of Sausage Manufacture - Discuss sausage formulation - Manufacture several types of sausage so as to illustrate principles of sausage processing - Critique of product. Meat Cookery - Illustrate principles of various cooking methods, cooking loss, effect of cooking upon collagenic and elastic connective tissue. A. H. 270 Principles of Meat Evaluation 2 credits A lecture - discussion course which meets 3 hours a week. This course is intended to cover the fundamental principles of live animal and carcass evaluation techniques. The following areas are covered : Gross and Histological Composition of the Meat Animal Carcass and Changes in the Carcass During Growth. Hfect of Grade, Weight, Class (Sex), Nutritional Regime, and Kanagement Practices upon Carcass Composition. Subjective and Objective Standards Used in Evaluating Carcasses and Cuts. Evaluation Techniques - Discussion of principles, advantages and disadvantages of many techniques which range from grade and live animal measurements to very refined techniques such as Ultrasoncis, Potassium-40, and Chemical Analysis.

4 124-B. Relationship of Subjective and Objective Measurements to Carcass Edible Portion and Eating Qualities of Meat. Physiological factors affecting muscle characteristics. Philosophy and principles of meat animal improvement programs. A.H. 280 Meat Selection and Utilization 1 hour lecture recitation and 3 hours lab. per week. This course is offered to Home Economics students or any others interested. It is a required course for majors in Foods & Nutrition and Institutional Management. An endeavor is made to acquaint these students with the meat industry in general and with wholesale and retail cuts of beef, pork, lamb, and veal. Students become highly qualified in identification of wholesale and retail cuts as well as edible by-products and sausage or prepared meats. - Pork - Demonstration and participation in cutting pork. Identification of retail cuts is stressed. - Beef - Demonstration and participation in cutting beef. - Lamb - Demonstration and participation in cutting lambs. Curing; - Demonstration and participation in curing hams, bacons, and picnics. Grading Sausage & Prepared Meats - A complete discussion of sausage. Types, ingredients and spices with limited participation in processing three or more types of prepared meats. Inspection - Federal, State and Local inspection are discussed. Nutrition - The nutritional value of meat is emphasized. Meat Cookery - Methods of meat cookery and when and how they should be used is discussed at considerable length. Identification - Considerable time and stress is placed on identification of all retail cuta of meat. A.H. 450 Classification, Grading and Selection of kats 1 credit This course is designed primarily to instruct students in applying grade standards for beef, lamb, and pork carcasses and to prepare them to participate in Intercollegiate Meat Judging Contests.

5 125 A.H. 680 Institutional Meats 1 hour lecture - discussion 3 hours laboratory This is an advanced course geared to the special needs of Institutional Management majors. The following areas are covered: Muscle and Bone Anatomy of the Meat Animal Carcass. Meat Cookery - Factors affecting cooking method - cooking losses - chemical and histological changes. Meat Mathematics - Determining cost per serving of various meat products based on latest available research data. Meat Specifications Meat Grading - Principles - Effect of grade on eating quality and edible portion. Meat Inspection Trichinosis Kosher Meat Bacteriology of Meat Processing Methods - Freezing, packaging materials and their properties - Curing - Sausage - Aging of Meat - Freeze Drying - Irradiation - Tenderizers. Field Trip - To several meat purveyors. Lab Ekercises - -hasize cost studies, and cutting tests involving beef, lamb, and pork carcasses, and wholesale cuts. A.H. 675 Meat Practicums 2 credits 6 hours of laboratory per week. This course involves a very detailed appraisal of live animals, of slaughter data, and carcass information. Chill and freezing curves are obtained and processing variables are studied. A.H. 680 Technological Principles of Meat Processing 2 credits Graduate course 2 hours lecture - recitation per week 2 term papers required. Topics discussed are: Skeletal and Muscle Anatomy Histology Rigor Mortis

6 126. Muscle Contraction Chemistry of hscle, Connective Tissue and Fat Meat Color and Factors Related to Color Biochemistry of Various Processing Techniques hscle Tenderness and Related Factors - A.H. 690 Meat Packing Plant Operation 2-6 credits This is an off-campus course. Conducted in cooperation with the Arkansas City plant of burer-neuer Company. Two hours credit is allowed for four weeks participation with a maximum of 12 weeks. This is offered only during the summer and for graduate students only, who have enough knowledge of meat operations to benefit from the course. With limited time the student selects the departments in which he is most interested and the first week must be spent in the yards with the buyer; and each lot of cattle or hogs is followed to the cooler. The student at all times is in contact with the proper person in the office, the foreman of the department as well as the workmen. Each Saturday morning the student has a conference with his advisors of the week and presents his week's observations in writing. DEPARTME3lTS NORMALLY COVERED: Yards - Beef Cattle and Hogs Kill - Beef Cattle and Hogs Coolers - Temperature charts, Cooler shrink Pork Cut - Ham boning Beef Break Down - Boning Grading - Federal Grades - House Grades Curing - Hams, Bacons, Weiners, Smoke House -Temperature - Time - etc. Prepared Meats - Rendering - Edible and Inedible Inspection - Sales - Including one or two days with salesmen on the road Hides and Dog Food -

7 127 A.H. The Meat Industry credits Assigned reading, reports and conferences related to the history, development and economic significance of the meat industry. ~ ~~ 11. Course Outline and Lesson mans (Sent in with NSF Grant application) Period and subject. ~~ 1. Introduction and objectives. bscle and bone anatoqy. hscle and bone anatoqy (cont.) 2. 3 &4.. Differential tissue developmentproximate composition of muscle tissue. Basic methods of determining proximate composition & 7. Ehulsions. Factors affecting their stability. Color, color theory and measurement, factors affecting muscle color. Mid-semester exam. 8 & 9. The effects of chill. rate on procine muscle characteristics. 10 & 11. The effects of ante-mortem treatment on post-mortem muscle characteristics. 12 &13. The effect of freezing rate on muscle characteristics. Basic histological characteristics of muscle. 14 & 15. Principles of freeze drying. EX'fect of treatment on histological characteristics and reconstitution of freeze dried tissue. 16. Review. Final exam. Several laboratory exercises are presented to illustrate their objectives and means of achieving the objectives. A. Color - (2 laboratory periods). Objectives - 1. Illustrate various theories regarding color, including the three dimensional theory of hue, chroma and value. 2. Show principles of objective color measurement. 3. Illustrate the oxygenation of muscle pigment and follow this with color reflectance readings.

8 Determine effect of type of light, light intensity, temperature and oxygen permeability of flexible film on subjective and objective color evaluations of bovine muscle. Procedure First period 1. Discus6 color theory. 2. Show how to use reflectance colorimeter. 3. Illustrate other techniques of color measurement. 4. Freshly expose bovine longissimus dorsi to atmosphere. Follow rqyoglobin oxidation by use of color measurement techniques. 5. &pose bovine longissimus dorsi to oxidizing agent, reducing agent, carbon monoxide, and nitrous oxide to show how each alters color. 6. Divide class into teams. Each team responsible for following bovine muscle color reflectance as affected by one of the following comparisons: a. display at 34' F vs. display at 44' F. b. display under incandescent lighting vs. display under deluxe white light (fluorescent). c. display at light intensity of 100 ft. candles vs. 400 ft. candles. d. display wrapped in oxygen impermeable flexible film vs. display in oxygen permeable cellophane. Second period 1. Summarize results of bovine muscle reflectance studies and discuss. 2. Have class mix pigments, mount and display color strips so as to illustrate hue, chroma and value of a portion of color spectrum. B. HistOlOgy (2 laboratory periods) Objectives - 1. Show histological characteristics of all tissues commonly found in meat. 2. Show effect of freezing rate on muscle cell damage.

9 Compare h i s t o l o g i c a l appearance of pale, s o f t, exudative porcine muscle and dry, firm, dark porcine muscle. 4. Show e f f e c t of freeze-drying on h i s t o l o g i c a l appearance. Procedure F i r s t period 1. Project s l i d e s of various types of t i s s u e and discuss. 2. Prepare muscle samples f o r freezing. Freeze one sample with l i q u i d nitrogen, another i n b l a s t f r e e z e r a t -20' F and another i n s t i l l a i r freezer a t 0' F. 3. Freeze-dry muscle t i s s u e. Second period 1. I l l u s t r a t e techniques of f i x i n g, imbedding and s t a i n i n g. C. 2. Examine t i s s u e slides to determine e f f e c t of f r e e z i n g rate. 3. Examine slides of freeze-dried and reconstituted t i s s u e. 4. Examine slides of s e v e r a l types of pork muscle t i s s u e. 5. Discuss findings. Freeze Drying (2 laboratory periods). Objectives - 1. I l l u s t r a t e p r i n c i p l e s of freeze-drying and obtain moisture removal curves. 2. Determine e f f e c t on sensory evaluation of product. 3. Determine effect of f a t content and of pre-cooking upon freeze-drying. Procedure F i r s t period 1. Prepare product and begin cycle of process. 2. Discuss p r i n c i p l e s. 3. Pre-cook sample. 4. Determine moisture content of samples p r i o r t o freeze-drying.

10 130. Second period 1. Determine moisture content of freeze dried product. 2. Reconstitute samples and determine water content of reconstituted samples. 3. Determine expressible water contents by press method. 4. Compare shear values of fresh cooked product, cooked reconstituted product and reconstituted pre-cooked sample. 5. Compare moisture removal curves of various items. 6. Discuss results. D. EX'fect of chill rate upon porcine muscle characteristics. (2 laboratory periods). Objectives - 1. Show effects of post mortem chill rate on muscle water holding capacity, color, firmness and tenderness. 2. Show effect of chill mom temperature on muscle ph and internal temperature. Procedure 1. Sacrifice 1 porcine specimen. possible in chill room of 29' temperature of F. Chill one side as quickly as F and chill other side at a 2. Continuously record internal temperature and muscle ph for 24 hours post mortem. Determine temperature in both thick and thin muscle areas. 3. Compare two sides with regard to mscle color, firmness, water holding capacity and tenderness of cooked samples. E. Hfect of ante-mortem treatment upon porcine muscle characteristics. (2 laboratory periods). Objectives 1. Produce both a pale, soft, exudative pork muscle and a firm, dry, dark pork muscle by ante-mortem ingestion of sugar and by ante-mortem exhaustive exercise, respectively. 2. Compare post mortem muscle ph patterns.

11 Compare muscle with regard to water holding capacity, cooking loss, objective color readings, histological characteristics and tenderness as determined by shear. First Period 1. Provide all the sugar for 1 pig that it will ingest for several days ante-mortem. Subject other pig to 1 hour of exhaustive exercise on treadmill or 2 hours of periodic electric shock. (Do this prior to class). 2. Stun, exsanquinate, dress and chill as quickly as possible. 3. Take and record a continuous muscle ph reading for 24 hours post-mortem. Second period 1. Remove muscle samples. Compare with regard to characteristics suggested in objectives. 2. &amine ph curves for 24 hours post-mortem. 3. Discuss results. DR. J. H. ZIEGLER: Obviously, we are going to forego any discussions and if any of you have any questions you will have the opportunity to catch either Don or Davy or one of the other staff members some time in the next day or so when we visit the meat laboratory and take it from there. DR. DONALD KROPF: Thank you, John. I enjoyed working with you and members of your Teaching Committee. I do want to make an announcement --there are some slides that speakers have not picked up from yesterday. Please pick up your slides from the projectionist so we don't have to mail them to you. I think at this time I shall turn the program over to our Conference Chairman--Ellis. ELLIS PIERCE: Thank you very mch, Don. You have had an opportunity to hear one session of the program of the Committees on Education. There will be another session later in the day. We will now move into the area of the Committees for Research On and Application of Basic Properties of Animal Tissues. This section of the Conference program has been coordinated by Dr. A. 2. Palmer from Florida, and at this time it is my pleasure to turn the rest of the morning's program over to Dr. Palmer. DR. A. Z. PALMER: Thank you, Ellis. Cur Committee Chairmen have indeed been diligent in developing the program that you are to hear this morning and they have been prompt in meeting the deadlines that have been extended to them, all of our Committees will report with the exception of the Chemical Committee that is headed by Dr. A1 Pearson. Serving on the

12 132. Committee with Al were M i l t Bailey, Brad Craig, Darrell Goll, D r. Hornstein and J. D. Sink. They developed a good program but i n co-ordinating it didn't get i n. A number of our C o d t t e e Chairmen have indicated an i n t e r e s t i n having a l i t t l e more time than w e thought w e had available i n i t i a l l y f o r discussion so without f u r t h e r adieu we want t o give them as much t i m e a s we possibly can so may I c a l l on Dr. J i m Guenther who i s Chairman of t h e S t a t i s t i c a l Committee--Dr. J i m i f y o u ' l l take over from here. DR. J. J. GUENCIIER: Thank you, Zane. Good morning l a d i e s and gentlemen. I would l i k e t o introduce the others who worked on t h i s program--dr. Herb Ockerman, Ohio State; D r. Ralph Bouleward, L.S.U. and t h a t noted swine authority who helped l a s t year, Old Steve Zobrisky from t h a t Land Grant College West of the Mississippi. Steve d i d n ' t work t h i s year, however. NGW, t h i s i s the first time t h a t w e a r e covering s t a t i s t i c s, a t t h i s meeting. We hope t h a t you f i n d t h i s morning's introduct i o n t o t h i s lady very i n t e r e s t i n g. Actually, I think we recognized-a t l e a s t I did--the need f o r such a program quite some time ago when I had one of my f r i e n d s t e l l me i n a l l s i n c e r i t y t h a t, "Heck, I never run duplicates i n any experiment. Suppose I get differences, I don't know which one t o use." And he was sincere about t h i s! per s e -3 I n looking f o r a d e f i n i t i o n of s t a t i s t i c s, t h e best I could f i n d w a s t h a t " s t a t i s t i c s i s those professional a c t i v i t i e s engaged i n by professional s t a t i s t i c i a n s. " Whatever t h a t means. I t ' s j u s t l i k e some of t h e answers they give us sometimes, I guess. In any event I d i d n ' t p o l l my f r i e n d s t o f i n d out what a professional s t a t i s t i c i a n was because I knew some of them would not give me a very nice answer. Many of them think t h a t s t a t i s t i c i a n s a r e lying most of t h e time. W e decided t o cut t h e formal presentation of t h i s program down somewhat t o allow more p a r t i c i p a t i o n i n t h e discussion period. Actually, t h e r e a r e two 30-minute t a l k s and they w i l l probably take about 20 minutes each. Then w e should have ample time f o r a good old uninhibited Reciprocal Neat Conference discussion. This i s what the two speakers want. They a r e standing up here and they want you t o t r y t o shoot them down. They have done t h i s t o us f o r many years--here's your chance t o reciprocate. Gur f i r s t speaker i s a l o c a l man. We have had two l o c a l men so f a r and we thought we would carry t h i s out. He i s head of t h e Department of S t a t i s t i c s here a t K-State and has been on the campus some 25 years, I ' v e heard. I n contacting t h i s gentleman, t o get him t o appear on t h e program, I w a s impressed by h i s understanding nature and h i s personal warmth and f r i e n d l i n e s s. When you have heard him, I ' m sure you w i l l agree. It i s my pleasure, then, t o introduce t o you D r. Holly Fryer, speaking on t h e subject e n t i t l e d, "Precision, Ekror and Interpretation." D r. Fryer. ######if#####