ANSC 116 - Livestock Selection and Carcass Evaluation

Credits: 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.
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:

Safety Rules and Practices in Meat Cutting and Processing
Hand and Power Tools Used in Meat Cutting
Inspection and Sanitation
History and Purpose of Grading
Primal Cuts
Packaging and Preservation
Organisms of concern in Meat
Composition of Meat
Meat Curing and Smoking

LEC Credits: 5
LEC hours per week: 5
Formerly: AGPR 116.
Course Attribute(s): Work-Based
OEE Permitted: No
Grading Basis: Graded
Instructor/Department Consent Required: No Consent
CIP Code: 01.0301
Default Section Size/Cap: 20
Quarter(s) offered:

Fall