SRJC Course Outlines

11/13/2019 4:06:43 AMANSCI 52 Course Outline as of Fall 2019

New Course (First Version)
CATALOG INFORMATION

Discipline and Nbr:  ANSCI 52Title:  MEAT SCIENCE  
Full Title:  Meat Science
Last Reviewed:2/25/2019

UnitsCourse Hours per Week Nbr of WeeksCourse Hours Total
Maximum3.00Lecture Scheduled2.5017.5 max.Lecture Scheduled43.75
Minimum3.00Lab Scheduled1.508 min.Lab Scheduled26.25
 Contact DHR0 Contact DHR0
 Contact Total4.00 Contact Total70.00
 
 Non-contact DHR0 Non-contact DHR Total0

 Total Out of Class Hours:  87.50Total Student Learning Hours: 157.50 

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

Catalog Description:
Untitled document
This course is an introduction to the meat industry with a special emphasis on meat products and value added meat processing techniques. It includes concepts of food safety and sanitation, grading and inspection along with preservation and marketing strategies to meet current consumer demands.

Prerequisites/Corequisites:


Recommended Preparation:
Eligibility for ENGL 100 or ESL 100 or appropriate placement based on AB705 mandates

Limits on Enrollment:

Schedule of Classes Information
Description: Untitled document
This course is an introduction to the meat industry with a special emphasis on meat products and value added meat processing techniques. It includes concepts of food safety and sanitation, grading and inspection along with preservation and marketing strategies to meet current consumer demands.
(Grade or P/NP)

Prerequisites:
Recommended:Eligibility for ENGL 100 or ESL 100 or appropriate placement based on AB705 mandates
Limits on Enrollment:
Transfer Credit:CSU;
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:TransferableEffective:Fall 2019Inactive:
 
UC Transfer:Effective:Inactive:
 
C-ID:

Certificate/Major Applicable: Both Certificate and Major Applicable



COURSE CONTENT

Student Learning Outcomes:
Upon completion of the course, students will be able to:
Untitled document
1.  Determine the quality and yield grades for beef, sheep and pork carcasses utilizing current
    United States Department of Agriculture (USDA) grading standards.
2.  Evaluate live animal characteristics and correlate them to carcass traits.
3.  Demonstrate safe and sanitary methods for maintaining and utilizing meat processing tools,
    equipment, and facilities.

Objectives: Untitled document
Students will be able to:
1. Explain safe and sanitary techniques for processing beef, sheep and pork carcasses into
    wholesale cuts and retail products.
2. Discuss current trends, challenges and issues impacting the meats industry.
3. Outline industry-approved procedures for harvesting beef cattle, sheep and swine.
4. Identify the wholesale and retail cuts of beef, sheep and swine carcasses.
5. Demonstrate safe and sanitary methods for maintaining and utilizing meat processing tools,
    equipment, and facilities.
6. Explain the application of Hazard Analysis Critical Control Point (HACCP) plans in the meat
    science industry.

Topics and Scope
Untitled document
I. The Meat Processing Industry
     A. Historical perspective
     B. Purpose and economic importance
     C. Future trends and technologies
II. Regulations and Compliance
     A. Food safety and inspection
     B. State and Federal laws
     C. Policies and trade unions
III. Equipment and Facilities
     A. Safety procedures and conditions
     B. Maintenance and operation of food processing equipment
     C. Sanitation
IV. Food Safety Considerations
     A. Disease Risk
     B. Contaminants
     C. Prevention
V. Meat and Edible By-Products
     A. Composition and nutrition value
     B. Health and consumer awareness
VI. Meat Processing
     A. Handling and cutting techniques
     B. Fabrication and specification
     C. Wholesale cuts
     D. Retail Cut
     C. Packaging and preservation
VII. Process Meat Products
     A. Curing and smoking
     B. Meat cookery, canning and drying
     C. Sausage and seasonings
     D. Additives and preservatives
VIII. Storage and Distribution
     A. Shelf life and deterioration
     B. Freezing and refrigeration
     C. Handling and transportation
IX. Marketing Research
     A. Consumer acceptance
     B. New and artificial meat products
     C. Product development
     D. Market considerations
X. Introduction to Evaluation
    A. Live Animal
    B. Carcass
    C. Grading
    D. Performance Data
XI. Growth, Development and Fattening Meat Animals
 
Lab Outline:
I. Safety in the Meats Lab
    A. Attire & Footwear
    B. Knife Selection, Sharpening & Care
    C. Safety Procedures
    D. Sanitation Procedures & Protocol
II.  Harvesting Livestock
III. Evaluation and Processing Carcasses
IV. Retail and Wholesale Cut Identification
V. Meat Handling and Storage
VI.  Meat Product Preparation
    A. Thawing Procedures
    B. Seasoning Methods & Ingredients
    C. Cooking Methods
    D. Meat Processing
    F. Product Evaluation
VII.   Live Animal Evaluation
VIII.  Carcass Evaluation
IX. Growth, Development and Fattening Meat Animals
X.   Food Safety and HACCP plan development

Assignments:
Untitled document
Lecture-Related Assignments:
1. Reading Assignments average 30 pages per week
2. Writing Assignments: reports, worksheets, and written essay exams
3. Quizzes (6 - 10), midterm and final
 
Lab-Related Assignments:
1. Lab Projects including recipe development and carcass grading problem sets
2. Skill demonstrations - Lab practicals

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
20 - 25%
Laboratory reports and worksheets
Problem solving: Assessment tools, other than exams, that demonstrate competence in computational or non-computational problem solving skills.Problem Solving
15 - 25%
Projects
Skill Demonstrations: All skill-based and physical demonstrations used for assessment purposes including skill performance exams.Skill Demonstrations
5 - 15%
Lab Practicals
Exams: All forms of formal testing, other than skill performance exams.Exams
40 - 50%
Quizzes, midterm, final exam
Other: Includes any assessment tools that do not logically fit into the above categories.Other Category
0 - 0%
None


Representative Textbooks and Materials:
Untitled document
Principles of Meat Science. 5th ed. Aberle, Elton and Forrest, John and Gerrard, David. Kendall Hunt. 2012 (classic)
Meat Science Laboratory Manual. 8th ed. Savell, Jeff and Smith, G. American Press. 2009 (classic)

Print PDF