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Master Course Outline
Meat Science II

Course Number: AGPR 216
Credits: 5
Hours per Quarter: 70

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 Skills and Attitude Outcomes
A. Ability to obtain a county health card.
B. Knowledge of meat preservation methods.
C. Ability to fabricate retail cuts of meat from primal and subprimals.
D. Knowledge of meat preservation methods.
E. Knowledge of meat marketing methods.


Syllabi Listing
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
 

*Year one is all odd years (2003-2004)
**Year two is all even years (2004-2005)