SRJC Course Outlines

5/28/2024 1:20:20 AMANSCI 30 Course Outline as of Fall 2004

Changed Course

Discipline and Nbr:  ANSCI 30Title:  MEAT TECHNOLOGY  
Full Title:  Meat Technology
Last Reviewed:11/17/2008

UnitsCourse Hours per Week Nbr of WeeksCourse Hours Total
Maximum3.00Lecture Scheduled2.0017.5 max.Lecture Scheduled35.00
Minimum.50Lab Scheduled3.0017 min.Lab Scheduled52.50
 Contact DHR0 Contact DHR0
 Contact Total5.00 Contact Total87.50
 Non-contact DHR0 Non-contact DHR Total0

 Total Out of Class Hours:  70.00Total 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:
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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.


Recommended Preparation:
Eligibility for ENGL 100 or ESL 100.

Limits on Enrollment:

Schedule of Classes Information
Description: Untitled document
Evaluation of live animals: Beef, sheep, hogs. Evaluations of carcasses and learning wholesale and retail cuts.
(Grade Only)

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


Associate Degree:Effective:Inactive:
CSU GE:Transfer Area Effective:Inactive:
IGETC:Transfer Area Effective:Inactive:
CSU Transfer:TransferableEffective:Spring 1982Inactive:Spring 2010
UC Transfer:TransferableEffective:Fall 2001Inactive:Spring 2010

Certificate/Major Applicable: Certificate Applicable Course


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

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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%

Representative Textbooks and Materials:
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