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Master
Course Outline
AGPR 216
Meat Science II
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| Credits: 5 |
Clock Hours per Quarter: 70
AA Discipline:
Lecture Hours:30
Lab Hours:40
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Description
Principles of fabrication and marketing of meats, and the effects of preservation and storage on the physical and chemical properties of meat will be analyzed. Topics include: meat curing chemistry, smoking, and other processes used in the manufacturing of a variety of meat products. |
Intended Learning Outcomes
Demonstrate a basic understanding of the most important organisms affecting the quality of meat.
Describe the structure and various properties of meat.
Process the subprimal cuts into retail cuts. Also recognize what part of the carcass a given retail cut originated from.
Discuss the specifications and mathematics of purchasing meat and portion control.
Describe the purpose of the Uniform Retail Meat Identity standards.
Describe the nutritional content in terms of quality and quantity.
Demonstrate a basic knowledge of sausage products and ready-to-serve meats.
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Course Topics
Micro-Organisms and Their Control
Gross and Microscopic Composition of Meat
Retail Cuts and Portion Control
Specification sand Purchasing of Meat
Uniform Retail Meat I.D. Standards
Nutritional Content
Sausage and Ready-to-Serve
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Syllabi
Listing
See ALL Quarters
| Course |
Year
Quarter
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Item
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Instructor |
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| AGPR 216 |
Winter 2009 |
0043 |
Michael Moramarco |
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| AGPR 216 |
Fall 2008 |
0037 |
Michael Moramarco |
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| AGPR 216 |
Winter 2004 |
0043 |
Michael Moramarco |
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Two Year Projected Schedule
| Year
One* |
Year
Two** |
Fall |
Winter |
Spring |
Summer |
Mini |
Fall |
Winter |
Spring |
Summer |
Mini |
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X
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X
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X
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X
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X
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X
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*If fall quarter starts on an odd year (2003, 2005, etc.), it's Year One.
**If fall quarter starts on an even year (2002, 2004, etc.), it's Year Two.
printable version
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