|
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 |
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