Course ID: | ADSC 3190-3190L. 2 hours. 4 hours lab per week. |
Course Title: | Meats Judging II |
Course Description: | Selecting and grading carcasses and wholesale cuts of beef, pork, and lamb. Terminology required to describe and detect differences among carcasses and primal cuts in addition to written reasons describing detectable differences. The meats judging team which represents the University in intercollegiate Meats Judging Contests will be selected from the students in this course. |
Oasis Title: | MEATS JUDGING II |
Prerequisite: | ADSC 3180-3180L or permission of department |
Semester Course Offered: | Offered spring semester every year. |
Grading System: | A-F (Traditional) |
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Course Objectives: | This course is a continuation of ADSC 3180 and has the same objectives. The only
difference is that students participating in 3190 are also participating on the
Intercollegiate Meats Judging Team.
1. The first objective is for students to learn the processes of carcass grading and
value determination for beef pork and lamb.
2. Students are required to apply their knowledge of grading and value determination
to individual carcasses or cuts within a group of four; analyze a given scenario for
use of the carcasses or cuts; and utilize decision-making skills to rank the
carcasses or cuts from most valuable to least valuable for that particular scenario.
3. Finally, students are required to argue the reasoning for their decisions in
written form, referred to as reasons. |
Topical Outline: | - Introduction to value determining traits
- Beef carcass grading and value determination
- Value Determination of beef primal cuts
- Pork carcass grading and value determination
- Value Determination of pork primal cuts
- Lamb carcass grading and value determination
- Value Determination of lamb primal cuts
- The process of note taking and reasons writing
- Organizing, editing, and writing reasons
- Institutional Meats Purchasing Specifications
- Practice, practice, practice |
Honor Code Reference: | Students will be expected to adhere to high levels of academic honesty and integrity.
Incidences of academic dishonesty will be referred to the Office of the Vice
President of Instruction and handled according to the University Honor Code and
Academic Honesty Policy, with the student being assigned a failing grade for the course. |