Course Description
Designed to be a consumer-oriented elective that covers the use of red meat as a food source. Covers where meat comes from, inspection for wholesomeness, meat grading, safety, identification, processing, selection, preparation, and current issues in meat animal production.
Athena Title
THE MEAT WE EAT
Semester Course Offered
Offered fall
Grading System
A - F (Traditional)
Course Objectives
This course is designed as a general elective to introduce consumers (students) to red meat production and red meat as a wholesome food product. By the end of the semester students should be able to: 1. Describe where red meat comes from and how it is produced. 2. Identify and select red meat cuts by specie and anatomical position 3. Identify the proper cooling method and preparation for red meat 4. Understand the nutritional contribution red meat has in the diet 5. Describe and understand red meat inspection for wholesomeness and the consumers role in food safety
Topical Outline
Brief history of red meat The meat animal production process (steer to steak) Anatomy of red meat animals The conversion of muscle to meat By Products Meat Grading Palatability Meat Inspection (Federal) Meat Microbiology Ingredients in Meat Processing Processed Meats Retail Meat Identification Meat Purchasing Preparation and cooling Storage and handling Diet and health Hormones, Antibiotics, Natural and Organic Current Issues