ANSC 317 Syllabus

Meat Selection, Evaluation and Grading

Fall 2000 

INSTRUCTORS:

Ryan Person
Room 101B RMSTC
845-0415/845-3935
email: rcp5217@labs.tamu.edu		 Dr. Davey B. Griffin
Room 348 Kleberg
845-3934
email: dgriff@acs.tamu.edu

PREREQUISITE:

Animal Science 107 & 108

OPTIONAL TEXTS:

Meat Evaluation Handbook, American Meat Science Association

Meat Buyers Guide, North American Meat Processors Association

DESCRIPTION:

Classification and grading of the three red meat species (beef, pork, and lamb) and discussion of the factors influencing the quality and value of meat.

COURSE OBJECTIVES:

  1. To utilize the concepts of evaluation and grading to facilitate the value determination of meat animal carcasses and their individual cuts.
  2. To provide students with the necessary terminology to effectively describe carcasses of each species, to identify differences among carcasses of the same specie and to defend their decisions via written reasons.
  3. To familiarize students with retail cuts of fresh beef, pork and lamb.
  4. To relate research with the changes that occur in the grading systems and evaluation principles of beef, pork and lamb.
  5. To give students an overview of current instrument grading methods used to determine cutability and palatability of beef, pork and lamb.
  6. To familiarize students with the USDA approved Institutional Meat Purchase Specifications (IMPS) for fresh beef, pork and lamb.

WHAT IS EXPECTED OF ANSC 317 STUDENTS

  1. ATTENDANCE
  2. PARTICIPATION
  3. INTEREST
  4. WILLINGNESS TO LEARN
  5. COURTESY

GRADING:

Item Points
Beef Quality Grading Homework
50 pts
Beef Yield Grading Homework
50 pts
Pork Grading Homework
25 pts
Lamb Grading Homework
25 pts
IMPS (3 parts) Homework
30 pts
Reasons (5 parts) Homework
20 pts

Item
Points
TOTAL HOMEWORK
200 pts
MAJOR EXAMS
450 pts
FINAL EXAM
150 pts
TOTAL COURSE POINTS
800 pts

Grades will approximate: A = 90%, B = 80%, C = 70%, D = 60%, and F = < 60%

Note: ALL EXAMS WILL BE COMPREHENSIVE

FINAL EXAM:

Everyone will be expected to take the three scheduled examinations and complete all homework assignments. Those students with an "A" or "B" average, 2 or fewer absences, and who have turned in all required work will be exempt from the final exam.

ATTENDANCE POLICY:

The only absences which will be authorized are:

  1. Absence for a university approved field trip or activity.
  2. Absences for a death or serious illness in the immediate family.
  3. Absences resulting from personal illness which requires confinement in a hospital.

TENTATIVE LIST OF TOPICS*

Date
Topic
August 29 Introduction to Meat Evaluation
August 31 Beef Grading
September 5 Beef Grading
September 7 Written Reasons (Format and Terminology)
September 12 Pork Carcass Grading and Pricing
September 14 Pork Carcass and Ham Evaluation
September 19 Ham and Pork Loin Placing and Reason Writing
September 21 Pork Placing and Reason Writing
September 26 Pork IMPS
September 28 Major Exam A (150 points)
October 3 Lamb Carcass Grading and Pricing
October 5 Lamb Carcass Evaluation
October 10 Lamb Carcass Placing and Reasons
October 12 Lamb IMPS
October 17 Beef Evaluation, Placing, and Reasons
October 19 Beef Evaluation, Placing, and Reasons
October 24 Beef Evaluation, Placing, and Reasons
October 26 Beef Evaluation, Placing, and Reasons
October 31 Major Exam B (150 points)
November 2 Beef IMPS
November 7 Beef IMPS
November 9 Beef Carcass Pricing
November 14 Retail Cut Identification
November 16 Student Lecture
November 21 Student Lecture
November 23 Thanksgiving Holiday
November 28 Student Lecture
November 30 Major Exam C (150 points)
December 5 Redefined Day
December 7 Reading Day
December 12 Final Exam (1-3 PM)

*Subject to change based on product availability

 

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