AGSC 122: INTRODUCTORY MEAT SCIENCE Dr. Glenn R. Wehner 3076 Magruder Hall 785-4593 gwehner@truman.edu COURSE DESCRIPTION Fundamentals of slaughter techniques, the preparation of wholesale and retail meat cuts. Carcass evaluation, grading, and economic value of meat cuts. OBJECTIVES To improve the student's knowledge and application of slaughter techniques To provide hands-on experience in meat cutting techniques as they apply to several species of livestock To improve the student's understanding of carcass evaluation and grading systems To improve the student's ability to apply the concepts of meat marketing to live animal production schemes TEXTBOOK Romans and Ziegler. The Meat We Eat. Interstate, 1974. Meat Identification Standards Comittee. Uniform Retail Meat Identity Standards. National Livestock and Meat Board, 1973. COURSE OUTLINE Introduction to Slaughter Procedures Present trends in slaughter animal production Preparation for slaughter sharpening of knives machinery operation Safety Sanitation Federal and state meat inspection Current U.S. cattle producing states Hog Slaughter Government live hog grade standards Pork operations immobilization sticking scalding and scraping versus skinning head removal, evisceration and splitting Styles of dressing and yield Chilling the hog carcass By products of hog slaughter Wholesale cuts Retail cuts Merchandising of pork cuts Cattle Slaughter Market classes and grades of slaughter cattle Beef operations stunning sticking heading shanking or legging siding opening rumping eviscerating backing halving washing and shrouding Commercial versus custom operations Styles of dressing and yield Chilling the beef carcass By-products of beef slaughter Wholesale cuts Retail cuts Marketing of beef cuts Lamb Slaughter Market class and grades of slaughter lambs and sheep Lamb operations stunning sticking pelting eviscerating washing and cooler preparation Styles of dressing and yields Chilling the lamb carcass By-products of lamb or sheep slaughter Wholesale cuts Retail cuts Merchandising of veal cuts Veal and Calf Slaughter Market weights and grades of vealers Market classes of slaughter calves Methods of dressing veal handling stunning and sticking dressing skin off dressing skin on Commercial veal and calf slaughter versus custom slaughters Wholesale cuts of veal Retail cuts of veal Grades and merchandising of veal cuts Poultry Slaughter Standards and grades classes of poultry Dressing poultry selection of birds for slaughter handling prior to slaughter tools and equipment bleeding practices dry picking feathers scalding practices for feather removal Chilling and storage of poultry Retail cuts of poultry Merchandising of poultry cuts Preparation and Serving of Meats Methods of cooking meat dry heat methods moist heat methods microwave cooking cooking losses Handling of frozen meat Carving large retail cuts of red meat and poultry Meat grades and tenderness METHODS Classes will consist of one (1) 50-minute lecture and two (2) one-hundred minute laboratories per week for fifteen (15) weeks. Field trips as necessary. EVALUATION Tests: Five examinations will be administered during the semester covering an appropriate amount of lecture and laboratory materials. Attendance and participation in laboratory sessions will account for part of the final grade. The final grade will be determined by: Examinations: 500 points Lab exercises: 500 points Attendance in lecture and lab: 100 points SUPPLEMENTARY RESOURCE MATERIALS Slide sets (University of Illinois) Boggs and Merkel, Live animal carcass evaluation and selection manual, Kendall/Hunt Publishing co., 1979. Fabbricante and Sultan, Practical meat cutting and merchandising, Volume 1: Beef, AVI Publishing Company, Inc., 1978. Fabbricante and Sultan, Practical meat cutting and merchandising, Volume 2: Pork, lamb, veal, AVI Publishing Company, Inc., 1980. Fabbricante, Training manual for meat cutting and merchandising, AVI Publishing Company, Inc., 1977. Meat Evaluation Handbook, National Livestock and Meat Board, Chicago, 1977.