Jul 14, 2024  
2023-2024 WWCC College Catalog 
2023-2024 WWCC College Catalog [ARCHIVED CATALOG]

ANSC 116 - Livestock Selection and Carcass Evaluation

Credits: 5
LEC hours per week: 5
Principles of Livestock and Carcass evaluation for the purposes of selecting meat animals in production scenarios. The basic method and procedure for evaluating carcass characteristics of cattle, hogs, and sheep. Information on carcass quality and yield. The course will also include evaluating live animals before processing, and seeing the carcass of that animal in the cooler. Class material will also cover selection of females for producing meat animals. Formerly: AGPR 116.
Course Outcomes:
  • Discuss the importance of sanitation and inspection in the processing of meat.
  • Express a basic understanding of conditions affecting the quality of meat.
  • Describe the parameters involved in meat evaluation.
  • Recognize characteristics of high quality carcasses.
  • Name quality grades for various species of livestock.
  • Explain cutability.
  • Explain selection of replacement females.
Course Topics:
  1. Safety Rules and Practices in Meat Cutting and Processing
  2. Hand and Power Tools Used in Meat Cutting
  3. Inspection and Sanitation
  4. History and Purpose of Grading
  5. Primal Cuts
  6. Packaging and Preservation
  7. Organisms of concern in Meat
  8. Composition of Meat
  9. Meat Curing and Smoking