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Meats/Live Evaluation
MEATS
CLASS CODE: AS 355 CREDITS:  3 FEE:  $15.00
DIVISION: AGRICULTURAL AND LIFE SCIENCES
DEPARTMENT: ANIMAL SCIENCE
GENERAL EDUCATION: This course does not fulfill a General Education requirement.

CATALOG DESCRIPTION: Live evaluations through processing of beef, hog and lamb carcasses. Slaughter, cutting, curing, smoking and cooking of meat.
DESCRIPTION: Live evaluations through processing of beef, hog and lamb carcasses. Slaughter, cutting, curing, smoking and cooking of meat.
TOPICS: Meat as a food, economic model of meat industry, grading system, price discovery, grid marketing, growth and structure of muscle tissue, microbial deterioration and contamination, meat storage, beef carcasses, cuts, meat quality.
OBJECTIVES: Study of the processing, retail and consumer segments of the meat industry. Supply and demand, carcass evaluation in addition to the economics of primal and sub-primal cuts. Processing, wrapping, curing, preservation and storage of meat.
REQUIREMENTS: Upper Class Course
PREREQUISITES:
OTHER: Suggested AS 321 - Anat & Phys
EFFECTIVE DATE: August 2002