I. General Information

1. Course Title:
Value Added Processing

2. Course Prefix & Number:
MCAB 1103

3. Course Credits and Contact Hours:

Credits: 3

Lecture Hours: 1

Lab Hours: 4

4. Course Description:

Students will participate in the preparation and processing of selected value-added meat products such as fresh and fully cooked sausages, hams and deli style meats. Utilizing non-meat ingredients and modern processing technologies, training will cover the operation of a variety of meat processing equipment that includes a meat tenderizer (cuber), grinder, sausage mixer, tumbler/massager, brine injector, commercial smokehouse/oven, and refrigeration technology. Compliance with food safety standards (further addressed in the Food Safety and Sanitation course) will also require an understanding of temperature monitoring, pathogen monitoring, etc.

5. Placement Tests Required:

Accuplacer (specify test):

No placement tests required

Score:

6. Prerequisite Courses:

There are no prerequisites for this course.

9. Co-requisite Courses:

There are no corequisites for this course.

II. Transfer and Articulation

1. Course Equivalency - similar course from other regional institutions:

 

III. Course Purpose

1. Program-Applicable Courses – This course fulfills a requirement for the following program(s):

Meat Cutting & Butchery (MCAB)

IV. Learning Outcomes

1. College-Wide Outcomes

College-Wide Outcomes/Competencies	Students will be able to:
Demonstrate written communication skills	Prepare basic food safety documentation.
Apply abstract ideas to concrete situations	Interpret product formulations, regulatory safety standards, and processing procedures to create a desired end product.

2. Course Specific Outcomes - Students will be able to achieve the following measurable goals upon completion of the course:

• Identify necessary documentation relevant to regulatory safety standards;
• Process selected value-added meat products such as fresh and fully cooked sausages, hams and deli-style meats; and
• Operate a commercial smokehouse/ oven in the creation of processed ham, bacon, sausage, etc.
  
• Utilize fresh meat and poultry, non-meat ingredients, and current methods and technology to create a wide variety of novel value-added meat products.
• Utilize and understand a variety of meat processing equipment to include assembly, disassembly, cleaning, and safety ; and
• Demonstrate specialized meat packaging skills.

V. Topical Outline

Listed below are major areas of content typically covered in this course.

1. Lecture Sessions

1. Classifications of Processed Meats
• USDA Standards for Processed Meat Products (www.fsis.usda.gov/policy/fsis-guidelines)
• Fresh Sausage
• Cooked Sausage
• Luncheon Meat/ Loaves
• Dry and Semi-Dry Sausage
2. Processed Meats Ingredients
• Meat Block
• Beef, Pork, Poultry, Game
• Specialized Trim by Fat Percentage
• Variety Meats
• Non-Meat Ingredients
• Water, as limited by regulation
• Salt, as limited by labeling
• Restricted Ingredients
• Sodium Nitrite/Nitrate
• Cure Accelerators
• Phosphates
• Antioxidants
• Binders/Extenders, as limited by regulation
3. Curing: Whole Muscle Items
• Hams
• Bacon
4. Processing Steps
• Particle size reduction
• Preblending
• Mixing
• Stuffing and Linking
• Smoking
• Thermal Processing
• Chilling
• Peeling
• Packaging
5. Monitoring Documentation

2. Laboratory/Studio Sessions

1. Personnel and Equipment Safety
   • Personal Protective Equipment
     • Helmet, Hairnet, Ear Plugs, Eye Shield, Beard Net, Cut Resistant Gloves, Disposable Gloves, Arm Shield, Belly Guard, Scabbard, etc. 
   • Equipment: Knife, Steel, meat grinder, scale, sausage mixer, sausage stuffer, brine injector, tumbler/massager, commercial smokehouse/oven, refrigerated and frozen storage space, temperature monitoring devices
     • Lock Out/ Tag Out
     • Assembly
     • Disassembly
     • Maintenance
     • Cleaning and Sanitation
2. Curing
   • Hams
     • Restricted Ingredients Calculations
     • Water Inclusion Calculation for Labeling (eg. “Ham,” “Ham with Natural Juices,”
       “Ham, Water Added,” etc.)
     • Brine Formulation
     • Brine Inclusion: Cover Pickle, Stitch Pump, Multi-Needle Pump
     • Tumbling and/or Temperature Conditioning
     • Thermal Processing
     • Chilling and Packaging
     • Monitoring Documentation
   • Bacon
     • Restricted Ingredients Calculations
     • Brine Formulation
     • Brine Inclusion: Cover Pickle, Stitch Pump, Multi-Needle Pump
     • Tumbling and/or Temperature Conditioning
     • Thermal Processing
     • Chilling and Packaging
     • Monitoring Documentation
3. Fresh Sausage
   • Particle size reduction
   • Pre-Blending
   • Mixing
   • Stuffing and Linking
   • Thermal Processing
   • Chilling and Packaging
   • Monitoring Documentation
4. Cooked Sausage
   • Particle size reduction
   • Pre-Blending
   • Mixing
   • Stuffing and Linking
   • Thermal Processing
   • Chilling and Packaging
   • Monitoring Documentation
5. Luncheon Meat/ Loaves
   • Particle size reduction
   • Pre-Blending
   • Mixing
   • Stuffing and Linking
   • Thermal Processing
   • Chilling and Packaging
   • Monitoring Documentation
6. Dry and Semi Dry Sausages
   • Starter Cultures and Direct Acidification
   • Particle size reduction
   • Pre-Blending
   • Mixing
   • Stuffing and Linking
   • Fermentation
   • Thermal Processing
   • Chilling and Packaging
   • Monitoring Documentation