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Master Course Outline
AGPR 216
Meat Science II


Credits: 5
Clock Hours per Quarter: 70

AA Discipline:

Lecture Hours:30    Lab Hours:40


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.

  • 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

  • Syllabi Listing See ALL Quarters
    Course
    Year Quarter
    Item
    Instructor  
    AGPR 216
    Winter 2009
    0043
    Michael Moramarco
    AGPR 216
    Fall 2008
    0037
    Michael Moramarco
    AGPR 216
    Winter 2004
    0043
    Michael Moramarco


    Two Year Projected Schedule

    Year One* Year Two**
    Fall
    Winter
    Spring
    Summer
    Mini 
    Fall
    Winter
    Spring
    Summer
    Mini
     
    X
    X
    X
     
     
    X
    X
    X
     

    *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.