Students should be able to understand and explain:
1 - The theories and methodology governing tissue growth and
development, body and carcass composition.
2 - Muscle protein and lipid organization, structure, and 
function.
3 - The biochemical conversions of muscle to meat and the
implications on meat quality and palatability.

This is an online course that will be taught primarily
asynchronously through the Ag*Idea Program. This course is one 
of five courses that students take towards earning a 	
certificate in Animal Science. Course material will consist of
recorded lectures and other materials, including scientific 
papers and discussion groups. Lectures will be opened during 
the course of the semester and have been organized into 12 (sub)
modules of 1 to 2 weeks each. There will be regular quizzes 
covering 1-2 (sub)modules at a time and a cumulative final exam.

	Lecture schedule:
	1.	Introduction to Materials (1 week)
	2.	Tissue Growth and Development (1.5 weeks)
	3.	Composition (1 week)
	4.	Muscle Structure (1.5 weeks)
		a. Protein 
		b. Organization
	5.	Muscle Contraction (1 week)
	6.	Postmortem Conversion of Muscle to Meat (1 
week)
	7.	Ante-Mortem Influences on Development and 
Quality (1.5 weeks)
		a. Stress
		b. Quality
		c. Tenderness
	8.	Meat Tenderness (2 weeks)
		a. Post-Mortem Control
		b. Enzymes and Proteins, Proteolysis
	9.	Water Holding Capacity (1 week)
	10.	Lipids (1 week)
	11.	Meat Color Chemistry (1.5 weeks)
	12. 	Meat Palatability (1 week)