1. THE SCOPE OF BASIC MEAT SCIENCE AND TECHNOLOGY
Dr. Rio Olympias Sujarwanta, S.Pt., M.Sc.

2. Backgrounds
The development of the meat industry in Indonesia is fast and must be balanced with the provision of capable human resources of facing these challenges.
Courses of Basic Meat Science and Technology will provide students with the basics of meat science and technology to solve the problems of meat processing from the process of slaughtering to meat processing into processed meat products.

3. COURSE OUTCOME
Knowledge and Understanding (knowledge and understanding). After attending the course, students understand comprehensively on meat science and technology, and can apply the meat science and technology in teaching activities and practice in the field.
Skills (practical skills). After attending the course, students can practice meat processing, and preservation by various methods.

4. STUDY ACHIEVEMENT No Component Percentage (%) 1.
Formatif (Knowledge and Understanding
Mid-term Exam 30
Final Exam 2.
Sumatif (Managerial Skill)
Task 10
Others (Kedisiplinan) 3.
Practical class (Practical Skill) 20
Total Score
100

5. Week
Topic
Sub Topic 1
Introduction
Scope of basic meat science and technology 2
Animal slaughter house 3
Animal slaughtering
Animal handling before slaughtering 4
Animal slaughtering process 5
Carcass handling 6
Conversion from skeletal to meat 7
Carcass grading
Yield grade and quality grade

6. Week
Topic
Sub Topic 8
Factors influencing carcass quality
Genetics factors and environment factors 9
Muscle structures
Skeletal muscle structures,
Meat protein structures,
Contraction and relaxation 10
Meat category
Meat category based on species and age; Types of muscles and meat, 11
Meat quality parameters
Meat physical quality parameters 12
Meat nutritional value
Protein, fat, calorie. carbohydrate. vitamin, mineral, variety of meat, processed meat, 13
Principles of meat preservation
Physical preservation and chemical preservation 14
Prinsiples of meat processing

7. Results of Animal Slaughter
Carcass (meat, intramuscular fats, bones).
Non Carcass (edible and inedible)
Edible offal: head, heart, lungs, liver, lymph, gastrointestinal tract, abdominal fat, pancreas, feet, and skin.
Inedible offal: blood, hair, horns.

8. Definition of carcass
Beef carcass: parts of cow slaughtering apart from blood, head, both front feet starting from carpus and both hind feet starting from tarsus, skin, cavity contents and abdominal cavity (also applies for buffalo, goat, sheep)
Chicken carcass: parts of chicken slaughtering apart from blood, feather, neck, head, both feet, organs under chest (thoracic) and abdominal cavity except lungs and kidneys.

9. Definition of carcass
Pork carcass: parts of pig slaughtering apart from blood, hair, neck, head, both feet, organs under chest (thoracic) and abdominal cavity

10. Definition of meat
All animal tissues and all products of the processing of such tissues which are edible and not causing any problems for the ones who consume them

11. Types of meat based on the sources
Red meat: meat from cattles, buffaloes, goats, sheep, pigs, and horses
Poultry meat: chicken, duck, swan, and turkey
Meat of wild animals: deer and wild boar.
Meat of aquatic animals : fish, shrimp, crabs, scallops.
Meat of farm animals: rabbits, guinea pigs, quails, and doves.

12. Types of meats based on physical characteristics
Fresh meat which is aged or not aged,
Fresh meat which is aged then refrigerated (refrigerated meat),
Fresh meat which is aged, refrigerated, and frozen (frozen meat),
Cooked meat,
Smoked meat,
Processed meat.

13. Muscle and meat
Muscle: the main component that composes meat
Meat: consisting of connective tissues, epithelial, nervous tissues, blood vessels, and fats.
Marbling: the fat that is found within muscle fiber (intramuscular fat)
Subcutaneous fat is the fat found underneath skin.

14. Prospect of meat science and technology
Development of meat-based food products which are beneficial for health (antioxidant and antihypertension).
Secondary industry (manufacturing industry) brings more benefits to livestock industry as a whole.

15. THANK YOU