| Course Code | : | PTH 3102 |
| Degree | : | MKB |
| Course Title | : | Meat Science and Technology
Meat science and technology course learns about meat cutting principles, meat types and categories, structure and muscular characteristics, carcass composition influencing factors, meat and carcass quality, physical quality, meat chemistry and sensory and meat product, preservation principles, meat preservation principles, meat processing methods and meat product, carcass display technique, meat and meat products, supporting material of meat processing, packaging and labelling, and meat processing technology. References: Aberle, E.D., J. C. Forrest, D. E. Gerrard, E. D. Mills, H. B. Hedrick, M. D. Judge, and R. A. Merkel, 2001. Principals Of Meat Science. 2nd ed. Kendall/Hunt Publ., Co., Dubuque, Iowa.
Bouton, P. E. and P. V. Harris, 1972. The Effect Of Cooking Temperature and Time On Some Mechanical Properties Of Meat. J. Food Sci., 97 : 140-144.
Bouton, P. E. and P. V. Harris, 1981. Changes In The Tenderness Of Meat Cooked At 50-650C. J. Food Sci., 46 : 475-478.
Bouton, P. E., P. V. Harris, and W. R. Shorthose, 1971. Effect Of Ultimate pH upon The Water Holding Capacity and Tenderness Of Mutton. J. Food Sci., 36 : 435-439.
Bouton, P. E., P. V. Harris, and W. R. Shorthose, 1975. Changes In Shear Parameters Of Meat Associated With Structural Changes Produced By Aging, Cooking, and Myofibrilar Contraction . J. Food Sci., 40 : 1092-1095.
Bouton, P. E., P. V. Harris, and W. R. Shorthose, 1976. Factors Influencing Cooking Losses From Meat. J. Food Sci., 41 : 1122-1126.
Gregory, G. N. And T. Grandin, 1998. Animal Welfare and Meat Science. CAB Publishing, CAB International, Wailingford, UK.
Judge, M. D., E. D. Aberle, J. C. Forrest, H. B. Hedrick, and R. A. Merkel, 1989. Principal Of Meat Science. 2nd ed. Kendall/Hunt Publ., Co., Dubuque, Iowa.
National Livestock and Meat Board, 1973. Meat Evaluation Handbook, Chicago, Illinois.
Pearson, A. M. And F. W. Tauber, 1984. Processed Meat. 2nd ed., The AVI Publ. Co., Inc., Connecticut.
Soeparno, 2005. Ilmu Dan Teknologi Daging. Cetakan Ke-4. Gadjah Mada University Press, Yogyakarta.
Swatland, H. J., 1984. Structure And Development Of Meat Animals. Prentice-Hall Inc., Englewood Cliffs, New Jersey.
Warris, P. D., 2001. Meat Science. An Intoductory Text. CAB Publ, New York |