Meat Processing

5 hrs a week (2 lecture, 3 lab)
ANSC 131
3 units



ANSC 131

Pre-requisite: ANSC 2 or COI

Co-requisite: None

Credit: 3 units

Offered: Sem 1 and Sem 2

Description: Meat selection, identification of standard cuts, meat curing and other meat preservation methods

Course Outcomes:

  • Know the physical and chemical characteristics of meat and their relation to quality
  • Know the criteria that may be used to identify meat from different species and select the meat of good quality
  • Identify the standard specific cuts of pork and beef carcasses and select the appropriate methods of cooking and processing
  • Understand the principles involved in meat preservation, specifically meat curing
  • Demonstrate the skills in processing meat, applies the methods of storage and evaluation of the products