AGRI 259 Meat Science
This course will examine the red meat industry as it pertains to meat production, processing, and food safety. Key concepts will include food safety, meat inspection and grading, muscle physiology, harvest, fabrication, and processing of meat products. The role of livestock and the meat industry in producing and providing safe and wholesome vital protein to the world will be emphasized.
AGRI 259Meat Science
Please note: This is not a course syllabus. A course syllabus is unique to a particular section of a course by instructor. This curriculum guide provides general information about a course.
I. General Information
Department
Agriculture Technical
II. Course Specification
Course Type
{D7A8FC71-978F-4003-9933-512C476323B2}
Credit Hours Narrative
4 Credits
Semester Contact Hours Lecture
45
Semester Contact Hours Lab
30
III. Catalog Course Description
This course will examine the red meat industry as it pertains to meat production, processing, and food safety. Key concepts will include food safety, meat inspection and grading, muscle physiology, harvest, fabrication, and processing of meat products. The role of livestock and the meat industry in producing and providing safe and wholesome vital protein to the world will be emphasized.
IV. Student Learning Outcomes
Upon completion of this course, a student will be able to:
- Describe and identify the key components of muscle structure
- Compare and contrast the physical and biochemical properties of muscle, fat, and connective tissue as related to meat quality and palatability
- List and discuss the key elements of meat inspection
- Compare and contrast slaughter, fabrication, and grading procedures for beef, lamb and pork
- Identify basic anatomy and wholesale cuts of each species
- Participate in the production and manufacturing of select meat products
- Describe and provide an overview of the primary factors affecting meat tenderness, meat color, and nutritional factors
- List and describe the essential processes of meat curing, sausage manufacture, and meat preservation
V. Topical Outline (Course Content)
VI. Delivery Methodologies