Carcass Composition and Quality

AP 717

First Semester 2006/2007

Faculty: Agriculture

Department: Animal Production

Semester: First Semester 2006/2007

Lecture time: Sun, Tues and Thurs. 12:15-1:15

Office Hours: Mon. and Wed. 12:00 am - 1:00 pm

Instructor: Dr. Abdullah Yousef

Email :

Phone: 7201000 Ext. 22255

General Course Objectives:

1-To impart knolwedge for assessing value differences among slaughter livestock and their carcasses.

2-To relate breeding, feeding, selection and management to changes in the ultimate composition of meat animal products.

3-To introduce th erelationships between shape (form) and condition in slaughter animals and subsequent carcass composition.

4-To acquaint the students with important scientific methodology and the techniques necessary to be able to conduct research and interpret information on composition and quality/palatability

5-To contarst and compare sytems for carcass evaluation throughout the world.

6-To relate how sex-class, breed and management affects carcass compostion and quality/palatability of different meat animals.

What you are Expected to Learn from this Course:

Upon successful completion of this course the student will have an understanding of the carcass composition, quality and palatability of meat animlas. Also to be familiar with the factors that affect differences among animals of thev same species, the impact on value and usefulness.

Course Content:

Week Topic

1st Introduction – Overview of Meat Industry MuscleStructure.

1st Composition – Measuring composition.

2ndSlaughtering methods.

2ndAnatmoy (Gross and micro).

3rd Growth and development.

Muscle contarction and rigor mortis.

4thConversion of muscle to meat.

5thPostmortem control of tenderness.

6thMuscle color.

7thGrading and meat packaging.

8th Consumer acceptability of meat.

9th - 10thFactors affecting meat quality.

11th –12th Sensory panel methods – Sensory properties of meat, training sensory panles.

13thMeat processing.

Textbook References:

1-Meat Science, by R. A. Lawrie (1985) Forth Edition.

2-The meat we eat, by J. R. Romans, W. J., Costello, K. W., Jones, C. W., Carlson, and P. T., Ziegler (1985) 12th ed. Interstate printer and publisher, Inc., USA.

3-Meat Production and Processing, R. W. Purchas, B. W. Hogg, A. S. Davies, (1989), New Zealand Society of Animal Production – Occasional Publication No. 11.

4-Agricultural Extension Services, ( Interactive Lessons from University of Illinois ).

5-Kempster, A. J., Cuthertson, A., and Harrington, G. 1983. “Carcass evaluation”. Westview Press, Boulder, Colorado.

6-Lister, D. 1984. “In vivo measurement of body composition in meat animals”. Elsevier applied science publishers, London, England.

7-Savell, J. W., and Cross, H. R. 1991. Reassessment of significant factors influencing carcass composition. In “Development in meat science, 5 (Lawrie, R. A., Ed.)”, Elsevier applied science, London and New York.

8-Savell, J. W., and Smith, G. C. 2000. Laboratory manual for meat science (7th ed.). American Press, Boston.

9-Swatland, H. J. 1984. “Structure and development of meat animals”. Prentice-hall, Inc., Englewood Cliffs, NJ.

10-Price J. F. and B. S. Schweigert. 1987. The science of meat and meat products. 3rd ed. Food & nutrition press, Inc. USA.

11-Hui Y. H., A. K. Nip, R. W. Rogers, and O. A. Young. 2001. Meat science and applications. Marcel Dekker, Inc. NY-Basel.

12-Ferrell, C. L., and Cornelius, C. L. 1984. Estimation of body composition of pigs. J. Anim. Sci. 58:903.

13-Hedrick, H. B. 1983. Methods of estimating live animal and carcass composition. J. Anim. Sci. 57:1316.

14-MacNeil, M. D. 1983. Choice of a prediction equation and the use of the selected equation in subsequent experimentation. J. Anim. Sci. 57:1328.

15-In addition to supplied class notes and handouts.

Exams & Grading:

- First Exam 20% Thurs, 9th,Nov. 2006

- Second Exam20%Thurs, 7th, Dec. 2006

- Preparing lecture 10%

- Final Exam 50% To be Announced

Attendance policy and make-up exams:

Regular attendance is expected of all students. Anticipated absences should be cleared with the instructor prior to the absence. Emergency absences should be reported as soon as possile. Make-up exams and work will be allowed only under extenuating circumstances.

AP 717

Carcass Composition and Quality

Lecture topics

الرقم / الرقم الجامعي / الاسم / الموضوع
1 / 20023061002 / معتصم بالله جبريل / Growth rate
2 / 20023061003 / أنس طلفاح / Meat texture and firmness
3 / 20023061004 / عامر الشرع / Mature weight or growth extent
4 / خلدون الشطناوي / Presence of pathogenic micro-organisms
5 / محمد الفقيه / Carcass conformation and composition
6 / 20033061001 / محمود مساعدة / Tissue distribution
7 / 20033061002 / محمد الكلالدة / Meat juiciness
8 / 20033061003 / علياء الجمل / Dressing-out percentage
9 / 20033061004 / عامر قطرميز / Growth composition
10 / 20033061007 / مروان الحجازين / Lean meat color and fat color
11 / 20033061012 / جعفر الخزاعلة / Rigor mortis
12 / 20033061014 / محمد خواجة / Growth efficiency
13 / 20033061015 / "محمد ضياء" عبيدات / Water-holding capacity
14 / 20043061003 / محمد السوالمة / Meat flavor
15 / 20043061005 / رشا قدسيه / Meat tenderness
16 / 20033061010 / فاطمة اللطايفة / Aging

AP 717

Carcass Composition and Quality

Term paper

Each student will select a topic of interest relating to course content. Topics can be selected from the list below. Topics must be approved by the instructor by November 1st and due date is January 15th. Term paper must follow the style and format of the Journal of Animal Science. The following points should be taken into consideration when preparing the term paper:

- Paper must be typed, double-spaced

- Font size should be 12-13

- The text should be in the words of the student (no cut and paste allowed)

- The text should not exceed 10 pages (not including references, tables, figures, etc.)

Suggested Topics:

- Problems in defining and measuring meat quality.

- Preparation of “fresh” cuts (Unfrozen), (Cutting methods, packaging methods e. g. vacuum packaging, reformed “structured”).

- By-products of the meat industry (Hides and skin “leather”, pharmaceuticals, casings).

- The nutritive value of meat and meat products.

- Special treatments to improve the keeping quality of meat (Freezing, curing, drying, irradiation).

- Warmed-over flavor in meat.

- Factors affecting the quality of meat after the animal has left the farm (Pre-slaughter stress, slaughtering methods, post-mortem changes, tenderization methods, cooking methods).

- On-farm factors which can infleunce the quality of meat (Nutrition, sex, hormones, age and weight, genetic and breeding, management, environment).

- Ruminant slaughter – from arrival at slaughter plant into the chill (Stunning, bleeding, dressing, carcass washing, weighing and grading, electrical stimulation, labelling and identification) .

- The effect of level of fatness on meat quality characteristics (Tenderness and flavor).

- Post mortem control of tenderness.

- Meat color.