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.

Credits

4 Credits

Semester Contact Hours Lecture

45

Semester Contact Hours Lab

30

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

Repeatable

No

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