ANSC 307 Syllabus

Animal Science 307

Fall, 2009



Instructors

Lecturer

Jeff W. Savell, Room 348 Kleberg Center, Phone: 845-3935 (W), 693-8906 (H), e-mail: j-savell@tamu.edu

Substitute Lecturer and Laboratory Coordinator

Ray R. Riley, Room 101A Rosenthal Center, Phone: 845-5651; e-mail: r-riley@tamu.edu

Lab Instructors:

Monday Tuesday Wednesday Thursday Friday
 
Section 502
8:00 to 10:50 AM
 
Section 505
8:00 to 10:50 AM
Section 507
8:00 to 10:50 AM
 

Will Wiederhold
Room 101B
Rosenthal Center
Phone: 845-0415

Jacob Lemmons
Room 322 Kleberg Center
Phone: 845-3957

 

Laura May
Room 101B Rosenthal Center
Phone: 845-0415

Anna Langford
Room 322 Kleberg Center
Phone: 845-3957

Dan Genho
Room 322 Kleberg Center
Phone: 845-3957

John Arnold
Room 322 Kleberg Center
Phone: 845-3957

Section 501
12:40 to 3:30 PM
Section 503
12:40 to 3:30 PM
Section 504
12:40 to 3:30 PM
Section 506
12:40 to 3:30 PM
Section 508
12:40 to 3:30 PM

Ray Riley
Room 101 Rosenthal Center
Phone: 845-5651

Jake Franke
Room 114 Kleberg Center
Phone: 845
-7616

Anna Langford
Room 322 Kleberg Center
Phone: 845-3957

John Arnold
Room 322 Kleberg Center
Phone: 845-3957

Scott Langley
Room 101C Rosenthal Center
Phone:
845-0416

Miles Guelker
Room 322 Kleberg Center
Phone: 845-3957

Ashley Haneklaus
Room 348 Kleberg Center
Phone: 845-4408

Brittany Laster
Room 322 Kleberg Center
Phone: 845-3957

 

Kyle Segner
Room 322 Kleberg Center
Phone: 845-3957

Melissa Davidson
Room 324 Kleberg Center
Phone: 845-3957

 

 

Miles Guelker
Room 322 Kleberg Center
Phone: 845-3957

Kyle Segner
Room 322 Kleberg Center
Phone: 845-3957

Lecture Assistant:

Anna Langford, Room 322 Kleberg Center, Phone: 845-3957: Anna Langford

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Time and location

Lecture MW 8:00 to 8:50 AM
Room 100 Rosenthal Meat Science and Technology Center

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Objectives

1. To impart knowledge relating the live animal to its ultimate value as a food product.
2. To relate breeding, feeding, selection and management to changes in the ultimate composition of meat animal products.
3. To develop technological and manipulative skills in the slaughter and cutting of meat animals and the processing of meat products.
4. To introduce anatomy, muscle structure and function, chemical composition and physical characteristics of carcasses and cuts as determinants of live animal and meat quality.
5. To teach the skills of carcass identification and grading to facilitate descriptions and definitions of quality and cutability in meat animal products.

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Attendance Policy

Attendance for Major Examinations is MANDATORY. There will be NO makeup examinations. For students with an authorized excuse, the grade for a missed Major Examination will be determined by averaging the scores for the Major Examinations that were taken. The only absences which will be authorized are those found at http://student-rules.tamu.edu at the section 7. Attendance:

7.1.1 Participation in an activity appearing on the university authorized activity list. (see List of Authorized and Sponsored Activities)

7.1.2 Death or major illness in a student’s immediate family.  Immediate family may include:  mother, father, sister, brother, grandparents, spouse, child, spouse’s child, spouse’s parents, spouse’s grandparents, stepmother, step-father, step-sister, step-brother, step-grandparents, grandchild, step-grandchild, legal guardian, and others as deemed appropriate by faculty member or student’s academic dean.

7.1.3 Illness of a dependent family member.

7.1.4 Participation in legal proceedings or administrative procedures that require a student’s presence.

7.1.5 Religious holy day. (See Appendix IV.)

7.1.6 Illness that is too severe or contagious for the student to attend class (to be determined by Health Center or off-campus physician).

7.1.7 Required participation in military duties.

7.1.8 Mandatory admission interviews for professional or graduate school which cannot be rescheduled.
Any major examination missed for any other reason will not be excused and a grade of zero will be assigned for that examination.

Optional Final for Those With No Unauthorized Absences
In order to encourage attendance, the final examination will be optional for those students who do not have unauthorized absences in lecture and in laboratory (for laboratory attendance, the student must attend the laboratory they are assigned to). Students who are tardy three times will be considered absent. Students exempt from the final will be allowed to take the final to improve their grade if necessary.

Opportunity to Improve Grade in Future Semesters
Beginning Fall 2006, students who have fewer than four unauthorized absences will be allowed to retake exams in subsequent semesters to attempt to improve their grades. Students who are eligible for this option must take the exams during the class time and date they are offered. The new exam grade will be inserted into the grade book for the student, and if the new average improves the grade to the next grade level, a grade change form with the new grade will be completed and turned into the registrars office.
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My Expectations of Students

  • Class begins at 8:00 AM sharp! I expect you to be in your seats ready to begin at that time. Stragglers are disruptive to those who are in their seats and ready to go at 8:00 AM. Being prompt in laboratory is also important. Be on time!
  • I believe in class attendance. If you have three (3) unexcused absences, I will notify the undergraduate counselor in your department to inform him/her. This is more for preventive, rather than punitive, action so as to keep students from failing. The failure rate for those students who do not come to class is quite high.
  • ANSC 307 is one of the most expensive courses on campus to teach. It is imperative for you to be in the lab you are scheduled to be in because of the use of live animals, carcasses, processed meats, etc. Arrangements for lab substitutions for approved absences can be made if we are notified far in advance.
  • ANSC 307 is a course of facts. Therefore, you are expected to have knowledge of the facts we discuss in lecture and lab for testing purposes. I make the lecture portion of the tests using the notes provided to you. This ensures that you have the material you are held responsible for testing purposes in your possession from the first day of class. Because of the size of the class, objective, short answer, matching, true/false questions are used. Please be prepared to learn the material in enough detail to do well on the tests.
  • I have a joint appointment with Texas A&M to do both teaching and research. I travel a great deal working on the research part of my job, and giving presentations to groups across the United States. By having a high visibility with the industry, more job opportunities for students has resulted over the years. I attempt to be at all lectures, but many other duties will prevent me from doing so. Those who work with ANSC 307 are committed to the student receiving the best education possible; Ray Riley, who substitutes for me while I am gone, has taught ANSC 307 since the early 1980s. His experience, knowledge, and care for the needs of students allows me to know that the class is in excellent hands while I am away on other university business.
  • Because I travel 40 to 50% of the time, I am not in my office often. Please feel free to call my home if you need to speak with me; my wife knows where I can be reached. It is easier to address a problem while it is occurring, rather than at the end of the semester. Please come see me or call me if you need to talk to me.
  • ANSC 307 is a tough and complex course. I will not apologize for this. I attempt to be fair to all students, which, at times, may seem unfair to individual students. Everyone is required to take the tests and turn in the homework when scheduled. Every semester, I receive requests from students to postpone tests because they have two or more on the same day. I have not in the past and will not in the future postpone an individual's test due to multiple tests on the same day.
  • No student will be forced to slaughter livestock if they have an aversion to it. Please tell your lab instructor if you have a problem with slaughter and he or she will arrange other activities.
  • Every semester items such as purses, wallets, books, knives, etc., are stolen. Please do not leave your personal items unattended during lab. Bring a lock and lock them up during lab.

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Lecture Outline

Lecture notes are available from Copy Corner, 2307 Texas Avenue South, Suite B, College Station, Phone: 979-694-COPY.

Monday
Topic
Wednesday
Topic
August 31
Introduction
September 2
Meat Inspection
September 7
Meat Inspection
September 9
Food Safety and Meat
September 14
Slaughter-Dressing of Livestock
September 16
Slaughter-Dressing of Livestock
September 21
Kosher and Halal
September 23
Producer-Related Problems
September 28
Packer-Related Problems
September 30
Exam A
October 5
Livestock By-Products
October 7
Carcass Components, Muscle Structure
October 12
Meat Tenderness
October 14
Meat Tenderization
October 19
Meat Color
October 21
Packaging Systems for Meat
October 26
Meat Curing, Bacon & Ham Processing
October 28
Sausage Manufacturing
November 2
Sausage Manufacturing
November 4
Exam B
November 9
Appraisal of Market Animals
November 11
Appraisal of Market Animals
November 16
USDA Slaughter Animal/Carcass Grades
November 18
Growth/Development of Meat Animals
November 23
Objective Evaluations of Meat Animals
November 25
Contribution of Meat to the Diet
November 30
Contribution of Meat to the Diet
December 2
Exam C

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Examinations and Grading

Exams

Three major examinations covering both lecture and laboratory material will be given during lecture hour on the following dates:

Exam Date
Exam A Wednesday, September 30, 2009
Exam B Wednesday, November 4, 2009
Exam C Wednesday, December 2, 2009
Final Exam Friday, December 11, 2009, 10 AM to 12 Noon

Help sessions will be held on Monday or Tuesday before each test to cover both the lecture and lab material. Attendance at the help sessions is not mandatory, but it is encouraged.

Grading

Grades will be computed on the basis of 750 total points (600 for exempt students) in the course broken down as follows:

Item
Points
Exam A
150 points
Exam B
150 points
Exam C
150 points
Laboratory
150 points
Final exam
150 points
Total
750 points

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Laboratory Schedule

Lab
Subject
Week of
Knives Required
1
Orientation and Meat Inspection
August 31, 2009
No
2
Anatomy
September 7
No
3
Pork Slaughter-Dressing
September 14
Yes
4
Pork Evaluation
September 21
No
5
Pork Fabrication
September 28
Yes
6

Ham Manufacturing

October 5
Yes
7

Lamb Slaughter-Dressing

October 12
Yes
8

Lamb Evaluation and Fabrication

October 19
Yes
9

Beef Slaughter-Dressing

October 26
Yes
10
Beef Evaluation
November 2
No
11

Beef Fabrication I

November 9
Yes
12

Beef Fabrication II

November 16
Yes
13
Thanksgiving (No labs)
November 23
---
14
Sausage Manufacturing
November 30
Yes

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Laboratory Policy, Grading, and Materials

Attendance

Policies regarding authorized absences are the same as those set forth in lecture. If students must attend a different laboratory during the week because of an excused absence, they must have approval of their instructor and the lab instructor whose lab they wish to attend.

Grading

The laboratory will make up 150 points of the 750 total possible points in this course. The 150 total possible points will be broken down as follows:

Item
Points
 Lab exercises
100
 Attendance
25
 Participation
25
 Total
150

Lab Exercises

Thirteen laboratory exercises (100 points total) will be assigned during the semester. After each lab, there will be an exercise assigned which is due the following week in lab. Failure to turn in homework when specified will result in the following point deductions: (1) same day, but after lab = -1; (2) 1 day late = -2; (3) 2 days late = -3; and (4) 3 days late = no credit.

Participation

A relative value assigned by your instructor based upon your performance in lab. Interest, preparedness for lab (including having knives), and participation with your group (both during lab and cleanup) will be evaluated. Lab instructors may give pop quizzes to help determine this grade. Five (5) points will be subtracted from this value for each unauthorized absence.

Attendance

Five (5) points will be subtracted from this value for each unauthorized absence.

Anatomy

Because anatomy is so important in this class, it will be covered on all tests.

Laboratory Manual

Savell, J.W. and G.C. Smith. 2009. "Meat Science Laboratory Manual (8th ed.)", American Press, Boston, Massachussetts.

Equipment

Orders will be taken during the first week of class for the knife sets that will be used in lab. This is what is needed: scabbard and chain; boning knife, 5"; steak cutting knife, 8"; steel, smooth 10". Because these knives exceed the length set by the university, they are not allowed in campus dorms. We will store knives for students who live on campus or have other restrictions regarding storage or transporting knives.

Lockers will be available for clothing in the Rosenthal Center during the laboratory period only. (These lockers will not be issued for the full semester.) Rubber footwear must be worn during all laboratory periods which involve participation on the slaughter floor, in the cutting room or in the cooler.

The Rosenthal Center will provide safety helmets, rubber aprons, boning aprons, coveralls, frocks, rubber footwear, cutting gloves, arm guards, and white aprons, which are located in the laundry and uniform storage room. Because equipment will be used by other students in the other lab periods, you will be responsible for cleaning it and placing it back in the room for the subsequent laboratory periods.

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Americans with Disabilities Act (ADA) Policy Statement

The Americans with Disabilities Act (ADA) is a federal anti-discrimination statute that provides comprehensive civil rights protection for persons with disabilities. Among other things, this legislation requires that all students with disabilities be guaranteed a learning environment that provides for reasonable accommodation of their disabilities. If you believe you have a disability requiring an accommodation, please contact the Department of Student Life, Services for Students with Disabilities, in Room 126 of the Koldus Building or call 845-1637.

Academic Integrity Statement

Aggie Honor Code

“An Aggie does not lie, cheat, or steal or tolerate those who do.”

Upon accepting admission to Texas A&M University, a student immediately assumes a commitment to uphold the Honor Code, to accept responsibility for learning and to follow the philosophy and rules of the Honor System.   Students will be required to state their commitment on examinations, research papers, and other academic work.  Ignorance of the rules does not exclude any member of the Texas A&M University community from the requirements or the processes of the Honor System. For additional information please visit:  http://www.tamu.edu/aggiehonor/

On all course work, assignments, and examinations at Texas A&M University, the following Honor Pledge shall be preprinted and signed by the student:

“On my honor, as an Aggie, I have neither given nor received unauthorized aid on this academic work.”


Meat Science at Texas A&M University

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