ANSC 307 Honors

**Laboratory Instructors**
Section 201, Monday, 12:40 to 3:30 PM	Section 202, Tuesday, 12:40 to 3:30 PM
Ashley Haneklaus, Room 348 Kleberg Center, 845-4408; E-mail: ahaneklaus@tamu.edu	James Dillon, Room 322 Kleberg Center, 845-3957, E-mail: jamdl4@neo.tamu.edu
Tiffany Muras, Room 120 Rosenthal Center, 862-4125; E-mail: tmmuras@tamu.edu	Melissa Davidson, Room 324 Kleberg Center, 845-3957, E-mail: melissadavidson@tamu.edu

Section 201, Lecture MW 9:10 - 10:00 AM; Laboratory M 12:40-3:30 PM
Section 202, Lecture MW 9:10 - 10:00 AM; Laboratory T 12:40-3:30 PM

Room 100 Rosenthal Meat Science and Technology Center

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Course description

In-depth studies of the meat animal processing sequence regarding the production of meat-type animals and the science and technology of their conversion to food and by-products. Lectures and laboratories are designed to allow students to gain valuable knowledge and experience in the field of meat science. Tests will be structured to allow students a way to assemble broad information for problem-solving purposes. Prerequisites: ANSC 107, 108; Cross-listed with FSTC 307H.

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Course objectives

Lecture outline

Laboratory outline

Tests

Monday	Wednesday
January 19 Martin Luther King, Jr. Day	January 21 Introduction
January 26 Structure and Composition of Muscle and Associated Tissues	January 28 The Mechanism of Muscle Contraction
February 2 Conversion of Muscle to Meat	February 4 Slaughter-Dressing of Livestock
February 9 Kosher and Halal	February 11 Producer- and Packer-Related Problems
February 16 Lecture and Lab Exam A	February 18 Meat Inspection
February 23 Meat Tenderness	February 25 Meat Tenderization
March 2 Meat Color	March 4 Packaging Systems for Meat - Wholesale and Retail
March 9 Appraisal of Market Animals - Age, Weight, Sex-Class	March 11 Appraisal of Market Animals - Fatness, Muscling
March 16 Spring Break	March 18 Spring Break
March 23 USDA Slaughter Animal and Carcass Grades	March 25 Growth and Development of Meat Animals
March 30 Lab Exam B	April 1 Objective Evaluations of Meat Animals
April 6 Meat Curing and Bacon/Ham Processing	April 8 Student ham and bacon product presentations
April 13 Sausage Manufacturing	April 15 Student sausage product presentations
April 20 Contribution of Meat to the Diet	April 22 Meat Safety
April 27 Lab Exam C	April 29 Group Presentations Animal Welfare E. coli O157:H7
May 4 Group Presentations Meat in the Diet BSE

There will be two different kinds of exams given. For the lecture material, one in-class test (worth 75 points) will be given on February 16th. The rest of the lecture material tests will be take-home exams (worth 75 points each) and will be given to students the Wednesday before it is due on Monday. The test will involve problem-solving and other questions that will allow the student more real-world application of information in assimilating answers.

For the laboratory material, an in-class exam (worth 25 points) will be given to students on the dates below. This exam will consist of hands-on identification (such as anatomy, steak identification, equipment, etc.), fabrication and grading (show where the ham is broken from the carcass, correctly measure the fat thickness of a beef carcass, etc.) and other applied learning experiences. Both exams will be added together for a potential grade of 100 points.

The due dates for Lecture Exams to be turned in and for the Lab Exams to be taken will be as follows:

For those with perfect attendance in lecture and laboratory, the Final Examination will be optional and the grade for the course will be based on the average of the three regular examinations.

Group Reports

The class will be divided into four groups with assignments made to prepare a technical report on one of the following topics:

Written reports and oral presentations will be made on April 29 and May 4. This group exercise will be worth 100 points.

Grades

Final grades will be based on the following: 90% or better = A; 80 to 89% = B; 70 to 79% = C, etc.

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Textbooks and other materials

Textbooks/knives

Aberle, E.D., Forrest, J.C., Gerrard, D.E., and Mills, E.W. 2001. "Principles of Meat Science (4th Edition)." Kendall/Hunt Publishing Company, Dubuque, Iowa.

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

Items furnished by the Rosenthal Center

Students will be furnished with safety helmets, coveralls, rubber footwear, rubber aprons, boning aprons, white aprons, mesh gloves, and arm protectors. Because equipment will be used by other students in the other labs, you will be responsible for cleaning it and placing it back in the appropriate location for the subsequent laboratory periods.

WebCT

The notes and syllabus for this class will be available through WebCT. Links to important resources around the world will be incorporated in the lecture notes.

Take-home tests and other class news and information will be disseminated through WebCT. At times, discussions will be held to facilitate the interchange of information.

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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.”

Lab	Subject	Week of	Knives Required
1	Orientation and Meat Inspection	January 19, 2009	No
2	Anatomy	January 26	No
3	Pork Slaughter-Dressing	February 2	Yes
4	Pork Evaluation	February 9	No
5	Pork Fabrication	February 16	Yes
6	Ham Manufacturing	February 23	Yes
7	Lamb Slaughter-Dressing	March 2	Yes
8	Lamb Evaluation and Fabrication	March 9	Yes
9	Spring Break	March 16	---
10	Beef Slaughter-Dressing	March 23	Yes
11	Beef Evaluation	March 30	No
12	Beef Fabrication I	April 6	Yes
13	Beef Fabrication II	April 13	Yes
14	Sausage Manufacturing	April 20	Yes
15	Product Evaluation	April 27	No

Animal Science 307 Honors

Spring, 2009

Instructors

Time and location