FST 502 — Meat Science & Fish Science & Technology: Lecture Note

About this lecture note

This is the complete lecture note for FST 502 Meat Science & Fish Science & Technology. You can read it online below, open it in the full viewer, or download the PDF for offline study. It pairs with the course's video lectures, so you can read and watch together.

Preview: opening of the note

LA-NET | ONLINE LEARNING VIDEO PLATFORM FOR POST-SECONDARY & HIGHER INSTITUTION STUDENTS

LA-NET | ONLINE LEARNING VIDEO PLATFORM FOR POST-SECONDARY & HIGHER INSTITUTION STUDENTS Course code: FST502 Course title: Meat Science & Fish Science & Technology Course credit load: 3 units List of Series: 1. Science and Technology of Meat Production 2. Processing and Preservation of Meat Products 3. Quality Factors in Meat and Poultry 4. Fish Science and Product Technology 5. Egg and Poultry Product Utilisation 1.1 Anatomy, Physiology and Histology of Domestic Animals o 1.1.1 Anatomy of meat-type animals o 1.1.2 Physiology relevant to meat production o 1.1.3 Histological structure and its role in meat quality 1.2 Conversion of Meat-Type Animals to Human Food 1.2.1 Principles of slaughtering 1.2.2 Dressing and preparation of carcasses 1.2.3 Handling and hygiene considerations 1.3 Slaughter and Dressing of Table Birds 1.3.1 Methods of poultry slaughter 1.3.2 Dressing techniques for table birds 1.3.3 Quality and safety aspects 1.4 Introduction to Meat Processing Methods 1.4.1 Curing and preservation basics 1.4.2 Canning and drying of fresh meat 1.4.3 Intermediate moisture meat Introduction Meat has always been a central part of human diets, and its production involves a fascinating blend of science and technology. From the anatomy of domestic animals to the processes that convert

LA-NET | ONLINE LEARNING VIDEO PLATFORM FOR POST-SECONDARY & HIGHER INSTITUTION STUDENTS them into food, this Series provides the foundation for understanding how meat reaches our tables. By exploring the biological structures and physiological functions of animals, learners will gain insight into how these factors influence meat quality and processing. This knowledge is essential for anyone studying food science and technology, as it connects the science of animal biology with the practical aspects of food production. The aim of this Series is to equip you with the scientific and technological principles underlying meat production, enabling you to analyse animal structures, evaluate slaughtering and dressing practices, and explain basic processing methods. We shall commence this Series by examining the anatomy, physiology, and histology of domestic animals, which form the biological basis of meat science. Next, we will explore the conversion of meat-type animals into human food, focusing on slaughtering, dressing, and hygiene considerations. Following that, we will study the slaughter and dressing of table birds, highlighting methods and quality aspects. Finally, we will wrap up by introducing basic meat processing methods such as curing, canning, drying, and the concept of intermediate moisture meat. This sequential approach will provide you with a comprehensive understanding of the science and technology of meat production. Series Learning Outcomes Upon completing this Series, you should be able to: SLO 1.1 define the anatomical structures of domestic animals relevant to meat production, SLO 1.2 explain the physiological functions that influence meat yield and quality, SLO 1.3 describe the histological features of muscle tissue and their role in meat science, SLO 1.4 demonstrate the principles of slaughtering and dressing meat-type animals for human consumption, SLO 1.5 apply hygienic practices in handling and preparing carcasses, SLO 1.6 analyse the methods used in slaughtering and dressing table birds, SLO 1.7 evaluate the quality and safety considerations in poultry processing, and SLO 1.8 explain the basic processing methods of meat, including curing, canning, drying, and intermediate moisture meat. 1.1 Anatomy, Physiology and Histology of Domestic Animals 1.1.1 Anatomy of meat-type animals Anatomy is the study of the physical structure of living organisms. In meat science, it focuses on the arrangement of bones, muscles, and organs in domestic animals such as cattle, sheep, goats, and poultry. This knowledge is vital because it determines the distribution of meat cuts and the efficiency of processing. For example, the hindquarters of cattle contain large muscles that provide high-value cuts such as sirloin and round. A clear understanding of anatomy also helps in

LA-NET | ONLINE LEARNING VIDEO PLATFORM FOR POST-SECONDARY & HIGHER INSTITUTION STUDENTS identifying edible and non-edible parts, which is essential for hygienic and economic meat production. Diagram showing skeletal and muscular structure of a cow Figure 1.1: Basic anatomy of a meat-type animal. Fill in the blank: The study of the physical structure of domestic animals is called ________. 1.1.2 Physiology relevant to meat production Physiology refers to the study of how the systems of the body function. In meat science, physiology is important because processes such as blood circulation, respiration, and metabolism directly influence meat quality. Muscle metabolism after slaughter affects tenderness and flavour, while stress before slaughter can lead to undesirable conditions. For instance, pigs may develop pale, soft, exudative (PSE) meat, while cattle may produce dark, firm, dry (DFD) meat. These conditions reduce consumer acceptability and market value.

LA-NET | ONLINE LEARNING VIDEO PLATFORM FOR POST-SECONDARY & HIGHER INSTITUTION STUDENTS Image showing cattle resting calmly in a holding pen Plate 1.1: Physiological condition of animals before slaughter. Fill in the blank: Stress before slaughter can lead to ______ meat in pigs and ______ meat in cattle. 1.1.3 Histological structure and its role in meat quality Histology is the microscopic study of tissues. In meat science, histology focuses on muscle fibres, connective tissue, and fat deposits. Muscle fibres determine texture, connective tissue influences toughness, and fat contributes to flavour and juiciness. A key histological feature is marbling, which refers to the distribution of fat within muscle tissue. Marbling enhances flavour and tenderness, and is often used as a grading criterion in beef production. The balance between muscle fibres and connective tissue also determines whether meat is tender or tough, which is an important consideration for both consumers and processors. Microscopic view of muscle fibres with marbling Figure 1.2: Histological structure of muscle tissue.

LA-NET | ONLINE LEARNING VIDEO PLATFORM FOR POST-SECONDARY & HIGHER INSTITUTION STUDENTS Fill in the blank: The microscopic study of tissues is known as ________. Pilot questions 1.1 1. What is the branch of science that studies the physical structure of domestic animals? 2. How does stress before slaughter affect meat quality in pigs and cattle? 3. What is marbling, and why is it important in beef grading? 4. Define physiology in the context of meat science. 5. Identify one histological feature that influences meat tenderness. 1.2 Conversion of Meat-Type Animals to Human Food 1.2.1 Principles of slaughtering Slaughtering is the process of humanely killing animals for food. It is a critical stage in meat production because it directly influences the quality, safety, and acceptability of meat. Humane slaughtering practices are designed to minimise pain and stress, which is important not only for ethical reasons but also because stress alters muscle chemistry. When animals are stressed, glycogen reserves in the muscles are depleted, leading to poor post-mortem biochemical changes. This can result in meat that is either too pale and watery or excessively dark and dry. The main stages of slaughtering include stunning, bleeding, and carcass preparation. Stunning renders the animal unconscious, preventing pain and distress. Bleeding ensures the removal of blood, which is essential for hygiene and shelf life, since retained blood can serve as a medium for microbial growth. Carcass preparation involves cleaning and positioning the body for dressing. Each of these stages must be carried out carefully, as errors can compromise both meat quality and consumer safety. Diagram showing stages of humane slaughtering process Figure 1.3: Stages in the slaughtering of meat-type animals

LA-NET | ONLINE LEARNING VIDEO PLATFORM FOR POST-SECONDARY & HIGHER INSTITUTION STUDENTS Fill in the blank: The process of humanely killing animals for food is called ________. 1.2.2 Dressing and preparation of carcasses Dressing refers to the removal of non-edible parts of the animal after slaughter, including the head, hide, feet, and internal organs. This step is essential because it prepares the carcass for further processing and ensures hygienic handling. In cattle, dressing involves skinning and evisceration, while in poultry it includes plucking feathers and removing viscera. The process must be carried out with precision, since poor technique can lead to contamination or wastage of edible portions. The efficiency of dressing also affects yield. For example, improper removal of the hide in cattle can damage underlying muscle, reducing the amount of saleable meat. Similarly, careless evisceration may rupture the intestines, contaminating the carcass with harmful bacteria. Therefore, dressing is not simply a mechanical task but a skill that requires knowledge of anatomy, careful handling, and strict hygiene. Image showing workers dressing a carcass in a hygienic environment Plate 1.2: Dressing and preparation of carcasses. Fill in the blank: The removal of non-edible parts of the animal after slaughter is known as ________. 1.2.3 Handling and hygiene considerations Hygiene refers to practices that maintain cleanliness and prevent contamination. In meat production, hygiene is critical at every stage, from slaughtering to dressing and storage.

LA-NET | ONLINE LEARNING VIDEO PLATFORM FOR POST-SECONDARY & HIGHER INSTITUTION STUDENTS Contamination can occur through dirty equipment, poor handling, or exposure to pathogens. Workers must wear protective clothing, equipment must be sanitised, and carcasses should be handled in clean environments. Good hygiene practices not only protect consumers but also extend the shelf life of meat products. For instance, carcasses that

This is the opening of the note. Read the full note or download the PDF to continue.