DEPARTMENT OF ANIMAL SCIENCE
COURSE SYLLABUS 2253
FALL 2005
Notes
TITLE: MEAT ANIMAL AND CARCASS EVALUATION
INSTRUCTOR: Deb Roeber
104
D ANSI
744-6616
(Office)
deb.roeber@okstate.edu
Lab Coordinator: Megan McMichael Lab Instructor: Micca Sullivan
106 ANSI 108 ANSI
showchick@hotmail.com micca.sullivan@okstate.edu
PREREQUISITE: ANSI 1124
Recommended
Text:
Meat Evaluation Handbook. 2001.
The American Meat Science Association
DESCRIPTION: Evaluation of
carcasses and wholesale cuts of beef, pork and lamb; factors influencing
grades, yields and values in slaughter cattle, swine and sheep; meat quality;
and general principles of meat science.
COURSE OBJECTIVES:
1. To
impart knowledge for assessing value differences among slaughter livestock and
their carcasses.
2. To
relate breeding, feeding, selection and management to changes in the ultimate
composition of meat animal products.
3. To
understand the factors that influence meat quality.
4. To
gain insight into the value determination of meat animals.
5.
To develop an appreciation for the
scientific principles of meat science.
COURSE LOCATION:
The location for the lectures on Monday and Wednesday for
this course is 123 ANSI. However, on
live animal evaluation days, class will meet at the Livestock Arena just west
of campus on McElroy. Vans will be
provided to shuttle you out to the arena if transportation is needed and will
leave from the west side of Animal Science (back of the building in the parking
lot) 5 minutes prior to the start of class.
Labs will typically meet in 201 FAPC, however on a few occasions, as
noted on your syllabus, will meet in 125 ANSI.
OFFICE HOURS:
Due to the variability in my travel schedule, I will
maintain an open door policy throughout the semester meaning that if my door is
open and if I am in my office I will be happy to assist you. If you are in a situation where you need to
see me and I am traveling, either schedule an appointment with me through the
administrative assistant (currently vacant) or leave me a voice mail in my
office and I will return your call.
COURSE REQUIREMENTS AND GRADING SCALE:
Your grade in this course will be based on the
points accumulated on the quizzes, worksheets, judging classes, major exams,
and the final examination. In the event
that the professor determines that an examination, quiz, worksheet or judging
class is defective, the grading scale may be lowered for the entire class. However, the grading scale will not be raised under any
circumstances. There are no preconceived quotas for the
distribution of letter grades in this course.
You will be responsible for all material covered in
class and any assigned work to the point of each major examination.
Quizzes are unannounced and given approximately once per week.
Live animal evaluations that occur at the arena will be part of your
quiz grade. Finally, the final exam will
be comprehensive in the scope of its coverage.
Final Grade Calculation:
Major Exam I 15%
Major Exam II 15%
Major Exam III 15%
Final Exam 25%
Quizzes, assignments, worksheet,
judging classes 30%
TOTAL 100%
The
grading scale will be:
90 or 100% = A
80 to 89% = B
70 to 79% = C
60 to 69% = D
59% or less = F
MAKE-UP:
There
will be no make-up quizzes or judging classes.
Because meat is a perishable and expensive product, we do not have the
luxury of keeping the product available for prolonged periods of time. If you miss a quiz or class and there is a
valid reason for your absence, a score will be computed on the basis of the
percentage of points you have earned on all quizzes prior to the final
examination. If you do not have a valid
reason for missing the quiz, there will be no credit awarded for the class
and/or quiz.
Homework,
worksheets and laboratory exercises are due at the beginning of class on the
due date indicated. Worksheets and
exercises will not be accepted late unless a valid reason is provided. If a valid reason is provided, a total of 5
percentage points will be deducted from the late work.
Make-up
exams will not be offered unless there are extenuating circumstances brought to
the attention of the professor prior
to missing the exam. The make-up exam
must be taken within one week of the regularly scheduled date and time. Students that miss an examination without a
valid reason will not be allowed to make up the exam.
Students
missing the final examination who notify the professor of the reasons
for their absence by 4:30 pm on the day of the scheduled final exam in the
course will receive a grade of “I” (incomplete) for the course and will be
expected to take a make-up final exam at a time arranged with the professor
(not later than the end of the first week of classes of the semester). If the reason for the absence is not valid,
there will be a 25-percentage point penalty.
Students who are absent from the final exam and who do not notify the
professor of the reason for their absence by 4:30 pm on the day of the
examination will receive a score of zero for the final exam.
If
you have questions or concerns regarding homework, quizzes, assignments or
exams, you must talk to the professor (not the teaching assistants) in person
(not via e-mail) regarding the particular situation.
EXTRA
CREDIT:
In past semesters,
extra credit has been offered to students who desire to participate. Points earned for extra credit will be added
to earned quiz points. In past, extra
credit included research papers and providing proof of lamb meat
consumption. If extra credit if offered
this semester, an announcement will be made in lecture outlining what must be
done to earn the extra points.
ATTENDANCE
POLICY:
Attendance is mandatory. Attendance will be
monitored in numerous ways and recorded throughout the semester. Class attendance is viewed as an individual’s
responsibility and reflection of maturity.
The only absences that will be excused are:
1)
Absence for a University-approved field
trip or activity,
2)
Absence for a death or serious illness
in the immediate family,
3)
Absence resulting from personal illness
which are documented (signed note) by a physician or accompanied with a
hospital receipt, and
4)
Absences resulting from extenuating
circumstances not covered above, but discussed with the professor prior
to the absence.
Vacation
plans, oversleeping, illness not sufficient to require medical attention,
social activities (including fraternity, sorority, and residence hall
activities), etc., are not sufficient reasons to miss a scheduled quiz or
examination.
SPECIAL FEE
Notice: There
will be a $10.00 fee for consumable materials charged to your bursar’s account
for this class.
EXPECTATIONS OF STUDENTS
Attendance,
Participation, Willingness to Learn; Courteous; Interest; and Honesty
SPECIAL ACCOMMODATIONS FOR STUDENTS
If any member of this
class feels that he/she has a qualified disability and needs special
accommodations, he/she should notify the instructor and request verification of
eligibility for accommodations from the Office of Student Disability Services,
326 Student Union. Please advise the
instructor of such disability and the desired accommodations at some point
before, during, or immediately after the first scheduled class period.
ACADEMIC
DISHONESTY AND CONDUCT RULES
The expectation for
all students in this course is that complete integrity will be demonstrated at
all times. The minimum penalty for an
act of academic dishonesty will be a grade of zero on quizzes, judging classes,
reasons or written exercises, and a thirty-percentage point penalty for
exams. However, penalties may be more
severe. Faculty regulations require
notification of deans, advisors, etc., in the event of academic
dishonesty. You should be aware that
both taking and giving improper assistance during quizzes, exams, and written
exercises constitutes academic dishonesty-even if the action appears to be
passive in nature (such as not covering your paper when you know that someone
is looking at it). If you are penalized
for academic dishonesty, you may appeal to the Academic Appeals Board, 101
Whitehurst Hall, within 10 days after notification by the professor that a
penalty has been imposed.
ANIMAL SCIENCE 2253
Meat
Animal and Carcass Evaluation
Course Outline – Fall 2005
Date Topic Assignment
Aug. 22 M Introduction
Aug. 24 W Appraisal of Market Livestock 1
Aug. 25-26 Th-F Lab
Introduction, Tour FAPC, Safety/Hygiene/
Meat
Animal Indicators & Attributes
Aug. 29 M Appraisal of Market Livestock 2
Aug. 31 W Market Hog & Pork
Introduction:
Harvest/Production
Performance
Sept. 1-2 Th-F Live
Market Hog Evaluation Introduction
Sept. 5 M LABOR
DAY
#Sept. 7 W Market Hog Evaluation
Sept. 8-9 Th-F Pork
Carcass Evaluation Factors
Pork
Grading and Carcass Pricing ***Handbook
83-92
#Sept. 12 M Market
Hog Evaluation & Pricing
Sept. 14 W Grading Concepts for Market
Livestock
and Carcasses
Sept. 15-16 Th-F Pork
Carcass Evaluation & Grading
Pork
Pricing, Fabrication, Wholesale Cuts Handbook
87-92
Production
Performance/Carcass Merit
#Sept. 19 M Market
Hog Evaluation & Pricing
Sept. 21 W Major Exam 1 !
►Sept. 22-23 Th-F Pork Carcass Evaluation
Comparative Eval.: Carcasses/Hams/Loins Handbook 87-92, 94-105
Pork
Cutability & Cut Out Value=Ham Lab
ANIMAL SCIENCE 2253 FALL - 2005
Date Topic Assignment
Sept. 26 M Feeder Grades Concept/Tour With Cara Gerken
Sept. 28 W Role of Federal Agencies:
Grading,
Inspection and HACCP
►Sept. 29-30 Th-F Market
Lamb/Lamb Introduction:
Harvest/Production
Performance/Anatomy
Oct. 3 M Growth and
Development
Oct. 5 W Growth and
Development
Oct. 6-7 Th-F Lamb Carcass
Evaluation Factors
#Oct. 10 M Market
Lamb Evaluation
#Oct. 12 W Market
Lamb Evaluation
►Oct. 13-14 Th-F Lamb Carcass Evaluation &
Grading
Lamb
Pricing, Fabrication, Wholesale Cuts
Production
Performance/Carcass Merit Handbook
117-129
Oct. 17-18 M-T FALL BREAK
#Oct. 19 W Market
Steer Evaluation
►Oct. 20-21 Th-F Market
Beef/Beef Introduction: Handbook
15-39
Harvest/Production
Performance/Anatomy
Production
and Carcass Merit
Oct. 24 M Conversion of Muscle to Meat
Oct. 26 W Major Exam 2 !
Oct. 27-28 Th-F Beef Carcass Evaluation Factors
Beef
Grading and Carcass Pricing
#Oct. 31 M Market
Steer Evaluation
Nov. 2 W Muscle Contraction
Nov. 3-4 Th-F Beef
Judging and Pricing Handbook
15-39, 45-67 Beef Carcass Evaluation
Beef
Fabrication: Wholesale Cuts
ANIMAL SCIENCE 2253 FALL - 2005
Date Topic Assignment
Nov. 7 M Meat
Composition
Nov. 9 W Meat Color
Nov. 10-11 Th-F Beef
Value Determination Handbook
45-67
Comparative
Eval.:
Carcasses/Ribs/Loins/Rounds
Nov. 14 M Meat Quality
Control and Packaging
Nov. 16 W Major Exam 3 !
Nov. 18-19 Th-F Pre
& Post Rigor Muscle Evaluation
Packaging
Branded
Beef Programs
Nov. 21 M Beef Quality Audits
Nov. 23 W Food Safety (BSE, NAIS, Any other
Topic)
Nov. 24-25 Th-F THANKSGIVING BREAK
#Nov. 28 M Market Cow/Bull Evaluation
Nov. 30 W Market Cow and Bull Production
National
Market Cow & Bull Beef Quality Audit
Dec. 1-2 Th-F Cow/Bull
Carcass Evaluation Factors
Carcass
Value, Cow Carcass/Cut Marketing
Bullock
Production
Dec. 5 M Meat in the Diet, Meat Selection,
Handling & Cooking of Meat
Dec. 7 W Current Meat Industry Topics/Review
Dec. 8-9 Th-F Meat
Sensory Evaluation
FINALS WEEK December 12-16
2253 FINAL ! - MONDAY,
DECEMBER 12 @ 10:00-11:50 IN 123 ANSI.
#
Meets at the Animal Science Arena for Theory or Lab.
►Meets in 125
ANSI for Lab.
***National
Live Stock and Meat Board. 2001. Meat Evaluation Handbook. AMSA, American Meat Science Association.