12/21/2024 10:25:29 AM	ANSCI 30 Course Outline as of Fall 2004	Changed Course
CATALOG INFORMATION
Discipline and Nbr:  ANSCI 30	Title:  MEAT TECHNOLOGY
Full Title:  Meat Technology
Last Reviewed:11/17/2008

Units		Course Hours per Week			Nbr of Weeks	Course Hours Total
Maximum	3.00	Lecture Scheduled	2.00		17.5 max.	Lecture Scheduled	35.00
Minimum	.50	Lab Scheduled	3.00		17 min.	Lab Scheduled	52.50
		Contact DHR	0			Contact DHR	0
		Contact Total	5.00			Contact Total	87.50
		Non-contact DHR	0			Non-contact DHR Total	0

Total Out of Class Hours:  70.00

Total Student Learning Hours: 157.50

Title 5 Category:  AA Degree Applicable
Grading:  Grade Only
Repeatability:  00 - Two Repeats if Grade was D, F, NC, or NP
Also Listed As: 
Formerly:  AG 66.2

Catalog Description:

Evaluation of live animals: beef, sheep, hogs. Evaluate carcasses of animals. Learn wholesale and retail cuts and how to break carcasses into these cuts. Economics of carcass traits is emphasized.

Prerequisites/Corequisites:

Recommended Preparation:
Eligibility for ENGL 100 or ESL 100.

Limits on Enrollment:

Schedule of Classes Information
Description:

Evaluation of live animals: Beef, sheep, hogs. Evaluations of carcasses and learning wholesale and retail cuts.

(Grade Only)
Prerequisites:
Recommended:Eligibility for ENGL 100 or ESL 100.
Limits on Enrollment:
Transfer Credit:CSU;UC.
Repeatability:00 - Two Repeats if Grade was D, F, NC, or NP

ARTICULATION, MAJOR, and CERTIFICATION INFORMATION

Associate Degree:		Effective:		Inactive:
Area:
CSU GE:	Transfer Area			Effective:	Inactive:
IGETC:	Transfer Area			Effective:	Inactive:
CSU Transfer:	Transferable	Effective:	Spring 1982	Inactive:	Spring 2010
UC Transfer:	Transferable	Effective:	Fall 2001	Inactive:	Spring 2010
C-ID:

Certificate/Major Applicable: Certificate Applicable Course

COURSE CONTENT

Outcomes and Objectives:
At the conclusion of this course, the student should be able to:

  The student will:

     1. Identify USDA grades of beef, sheep, and hogs.

     2. Identify wholesale cuts of beef, pork and lamb.

     3. Know how to break carcasses into wholesale and retail cuts.

     4. Evaluate live animal characteristics and correlate them to

        carcass traits.

     5. Evaluate the dollar value for different types and grades of

        meat animals.

Topics and Scope

  1.  Introduction to Evaluation

 2.  Growth, Development, and Fattening of Meat Animals

 3.  Livestock Improvement Through Selection

 4.  Supplemental Aids in Livestock Selection

 5.  Live Hog Evaluation, Grading, and Pricing

 6.  Pork Carcass Evaluation, Grading and Pricing

 7.  Evaluation of Swine Performance Data

 8.  Visual Evaluation of Breeding Swine

 9.  Live Cattle Evaluation, Grading, and Pricing

10.  Beef Carcass Evaluation, Grading, and Pricing

11.  Evaluation of Beef Cattle Performance Data

12.  Visual Evaluation of Breeding Beef Cattle

13.  Live Lamb Evaluation, Grading, and Pricing

14.  Lamb Carcass Evaluation, Grading, and Pricing

15.  Evaluation of Sheep Performance Data

16.  Visual Evaluation of Breeding Sheep

17.  Selection of Feeder Livestock

18.  Wholesale and Retail Pricing of Pork, Beef, and Lamb

Assignments:

Assignments will be taken from periodicals, handouts and texts.

Methods of Evaluation/Basis of Grade.

Writing: Assessment tools that demonstrate writing skill and/or require students to select, organize and explain ideas in writing.		Writing 10 - 30%
Lab reports, Essay exams
Problem solving: Assessment tools, other than exams, that demonstrate competence in computational or non-computational problem solving skills.		Problem Solving 5 - 10%
Field work, Quizzes, Exams
Skill Demonstrations: All skill-based and physical demonstrations used for assessment purposes including skill performance exams.		Skill Demonstrations 10 - 30%
Class performances, Performance exams
Exams: All forms of formal testing, other than skill performance exams.		Exams 40 - 60%
Multiple choice, True/false, Matching items, Completion
Other: Includes any assessment tools that do not logically fit into the above categories.		Other Category 0 - 0%
None

Representative Textbooks and Materials:

  LIVE ANIMAL CARCASS EVALUATION AND SELECTION MANUAL by Boggs.1993

Print PDF