>>PRINT
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.

DESCRIPTION: Live evaluations through processing of beef, hog and lamb carcasses. Slaughter, cutting, curing, smoking and cooking of meat.
TAUGHT: Winter
CONTENT AND 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
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
PREREQUISITES:
OTHER: AS 321 - Anat & Phys
EFFECTIVE DATE: August 2002