| Responsible Department | Department of Food Science | ||||||||||||||||||||
| Earliest Possible Year | MSc. 1 year | ||||||||||||||||||||
| Duration | One block | ||||||||||||||||||||
| Credits | 15 (ECTS) | ||||||||||||||||||||
| Level of Course | MSc | ||||||||||||||||||||
| Examination | Final Examination written examination and oral examination Portfolio Examination All aids allowed Description of Examination: An oral exam based on the written, indvidual project report, as well as the course literature. Each student writes one final project report of 15 pages. Each student will make 15 minutes presentation and thereafter the censor will examine the student for 15 minutes. Thereafter apointed students will act as opponent. Weight: Written project report 60 %. Oral defence: 30 %. Opposition on other student reports: 10 %. 7-point scale, internal examiner | ||||||||||||||||||||
| Organisation of Teaching | Lectures, praticals, tutorials and excursions In the begining more lectures (ca. 6/week), in the end project work, excursion and final exam. | ||||||||||||||||||||
| Block Placement | Block 3 Week Structure: A Block 3 Week Structure: C | ||||||||||||||||||||
| Language of Instruction | English | ||||||||||||||||||||
| Restrictions | None | ||||||||||||||||||||
| Course Content | |||||||||||||||||||||
| The aim of this course is to give the students a comprehensive knowledge of the principles of muscle physiology and animal production, and how differences in production affect the final quality of meat. Lectures in this area will include: . Introduction - What is meat quality? . Muscle tissue structure and composition. The structure of the muscle fiber. How do muscles contract? What is the influence of muscle fiber function on meat quality? What are the different muscle fiber types and does fiber type composition of muscle tissue effect meat quality? What is the structure and composition of connective tissue in muscle and how does it affect meat quality? What proteins are present in the sarcoplasm and what is their function in both living tissue and the conversion of muscle to meat? . Prenatal Muscle development. The basic principles of myogenesis. What internal and external facts effect embryonic muscle cell fusion? How is muscle cell fusion controlled by signal transduction? What is the role of genetics in this process? What variations can be seen between breeds in pigs, cattle, sheep and poultry? How is myogenesis affected by maternal nutrition or growth hormone treatment? How is muscle fiber number determined and how might this effect meat quality? . Postnatal muscle growth. What is a satellite cell? How do satellite cell fusion lead to muscle growth? How is it regulated? What is protein turnover and how is it affected by nutrition and animal age? What is the effect of castration on muscle growth? How can hormones and growth factors influence muscle growth and meat quality . Animal feeding and its effect on meat quality. What is the influence of different feedstuff? What is meant by ecological feedstuff and how does it effect animal growth and meat quality? What is the role of fat and fatty acid in pig feed? What is meant by ecological feedstuff and how does it affect meat quality? What are the ramifications of grass vs. silage feeding in cattle production? What is compensatory growth and how does it affect meat quality? . Production systems. What are the convention production systems currently in use for the production of pigs, cattle and poultry? What other production systems are currently used (Ecological, free-range, feedlot cattle, dry cull cows, indoor vs. outdoor)? What is the influence of animal sex and live weight on meat quality? . Genetics What are the current breeding strategies used for pigs poultry sheep and cattle, both as seen in Denmark and internationally? How are the genes for specific quality traits identified and how do producers ensure inheritability of genes for good meat quality? What genetic differences are seen between breeds? How can the latest advances in genomics be exploited? o Pigs -What are the halothane and RN gene and what affect do they have on pork quality? What is The Pig Genome Project? o Cattle - What is the influence of using dual purpose or milking breeds for beef production? What is a double muscle breed and what effect does this trait have on meat quality? What is the effect of tallow in Jersey cows? o Sheep and poultry - What quality parameters are important in selective breeding of sheep and poultry? This course will also include a excursion which may include relevant conventional and organic farms and relevant reserach institutes. Students will be evaluated by a oral exam in addition to a project report. | |||||||||||||||||||||
| Teaching and learning Methods | |||||||||||||||||||||
| The lectures introduce theoretical and practical aspects of meat production. The tutorials, excursions and project work will help the students to interpret and obtain an understanding of the above mentioned aspects. | |||||||||||||||||||||
| Learning Outcome | |||||||||||||||||||||
| The main objective of this course is to provide students a comprehensive knowledge of the principles of muscle physiology and animal production, including different production system, in relation to the final quality of meat. After compleating this course the student is expected to Knowledge: - Knowledge of muscle structure and muscle biology, and how to exploit the latest advance in genomics. - Understand muscle growth and its importance for carcass and meat quality. - Understand and apply muscle physiological knowledge and investigations and are able to apply principles of muscle physiology to understand the nature of raw meat and endproduct qualities. - Understand the impact of animal feeding and production systems, including different breeding systems and strategies on meat quality. - able to make judgement of the ethical problems in connection to animal welfare and meat production Skills: - receive skills in order to be able to work in a laboratory with selected experimental techniques and methods which are applied in meat science experiments. - receive skilles how to communicate knowledge about problem areas within meat science subject areas in writing. Competence: - receive competence in order to cooperate with fellow students about the carrying out and reporting of laboratory experiments, as well as be able to carry out simple experiments within other subject areas. | |||||||||||||||||||||
| Course Literature | |||||||||||||||||||||
| * Meat Science An introductory text, 2000, P.D. Warriss, CABI, ISBN: 0851994245. Price: 10% studierabat * Lawrie's Meat Science, 2007, R.A. Lawrie, Woodhead Publishing Limited, ISBN: 084987264 Price 10% studierabat * Copies of lecture notes and rewiev papers are provided. | |||||||||||||||||||||
| Course Coordinator | |||||||||||||||||||||
| Anders H Karlsson, ahka@life.ku.dk, Department of Food Science/Food Chemistry, Phone: 353-33289 | |||||||||||||||||||||
| Study Board | |||||||||||||||||||||
| Study Committee LSN | |||||||||||||||||||||
| Work Load | |||||||||||||||||||||
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