|CLASS CODE:||AS 355||CREDITS: 3||FEE: $15.00|
|DIVISION:||AGRICULTURAL AND LIFE SCIENCES|
|GENERAL EDUCATION:||This course does not fulfill a General Education requirement.|
|DESCRIPTION:||Live evaluations through processing of beef, hog and lamb carcasses. Slaughter, cutting, curing, smoking and cooking of meat.|
|CONTENT AND TOPICS:||*Meat as a food
*Economic model of meat industry
*Growth and structure of muscle tissue
*Microbial deterioration and contamination
|GOALS AND OBJECTIVES:||1. Investigate conclusively the final four segments of the meat industry including processing, wholesale, retail and consumption of beef, sheep and hogs.
2. Analyze current merchandizing strategies including the classification of cuts of meat. Emphasizing influences that affect economic return.
3. Discuss meat biotechnology, microbiology, preservation and storage of meat.
4. Study the structure and function of muscle.
|REQUIREMENTS:||Upper Class Course|
|OTHER:||AS 321 - Anat & Phys|
|EFFECTIVE DATE:||August 2002|